How to Poach Eggs - Eggs Benedict with Hollandaise Sauce
How to Poach Eggs
How to Poach Eggs - Eggs Benedict with Hollandaise Sauce
How to Poach Eggs - Eggs Benedict with Hollandaise Sauce
How to Poach Eggs

How to Poach Eggs - Eggs Benedict with Hollandaise Sauce

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Eggs Benedict

  • Toasted English Muffin
  • Fried Canadian Bacon
  • Poached Egg
  • Homemade Hollandaise Sauce

A poached egg is an egg that has been cooked by poaching in or over simmering liquid. This method of preparation is favored because a very consistent and predictable result can be attained with precise timing, as the boiling point of water removes the temperature variable from the cooking process.

If the eggs are at room temperature, the cooking time is usually 3 minutes 30 seconds. If the eggs are taken from a refrigerator, then a longer time is required, though the exact time depends on the size of the egg, and other factors such as altitude.

11-inch sauté skillet with steamer rack and egg poaching cups

Steam poaching is applied to a method whereby the egg is placed in the stainless-steel cup, suspended in the stainless-steel rack over simmering water. To cook, the pan is filled with water and brought to a simmer, or a gentle boil. The vented lid will be closed to hold in the steam, ensuring that the heat surrounds the egg completely. The cups are often lubricated with unsalted butter or non-stick cooking spray in order to effect easy removal of the cooked egg.

Poaching, using our stainless-steel egg poacher, verses poaching egg in a pan of boiling water (which is really a “dropped egg”), is a lot easier than any other method. No vinegar to mess with, no trying to make sure the egg does not spread, no turning or flipping. This is a great invention, and you can poach 2 to 6 eggs at a time.

Directions: Coat the removable stainless-steel cups with unsalted butter or non-stick cooking spray. Place the egg cups in the rack in a pan ¾ full of water. Bring the water to a good simmer over medium heat 275°F (135°C) then crack the eggs into the cups. Cover the pan and close the vent. If using a tempered glass cover you can watch them cook as the top of the eggs turn from clear to white. Eggs will poach quickly, in about three (slightly runny) to four minutes (cooked through white) yolk runny like a fried egg. No fuss no muss.

The result is remarkably similar to the traditional coddled egg although steamed eggs are often cooked for longer, and hence are firmer. Eggs so prepared are often served on buttered toast.

NOTE: A coddled egg is an egg that is gently cooked whole in a small dish that is placed in a hot water bath. When this culinary technique is done properly the yolk should be slightly runny while remaining unbroken. It is similar to a poached egg. 

Dishes with poached eggs

Poached eggs are used in Eggs Benedict and Eggs Florentine. See my Hollandaise Sauce recipe.

Poached eggs are the basis for many dishes in Louisiana Creole cuisines as Eggs Sardou, Eggs Portuguese, Eggs Hussarde and Eggs St. Charles. Creole poached egg dishes are typically served for brunches.

Several cuisines include eggs poached in soup or broth and served in the soup. In parts of central Columbia, for instance, a popular breakfast item is eggs poached in a scallion/coriander broth with milk, known as changua or simply caldo de huevo ("egg soup").

The Libyan dish Shakashouka consists of eggs poached in a spicy tomato sauce.

In Italy poached eggs are typically seasoned with grated Parmigiano Reggiano and butter (or olive oil).

 

Hollandaise sauce formerly called Dutch sauce, is an emulsion of egg yolk, melted butter, and lemon juice (or a white wine or vinegar reduction). It is usually seasoned with salt, and either white pepper or cayenne pepper. It is one of the five mother sauces in the French cuisine, and the key ingredient of eggs benedict and often served with cooked asparagus.

François Pierre de la Varenne, Burgundian by birth, was the author of Le Cuisinier françois, one of the most influential cookbooks in early modern French cuisine. La Varenne broke with the Italian traditions that had revolutionized medieval and Renaissance French cookery in the 16th century and early 17th century. He is credited as being the inventor of hollandaise sauce.

NOTE: The Health Craft 11½ -inch Stir-Fry skillet was originally created by Chef Tell and Charles Knight as a multi-ply heavy-duty stainless steel mixing bowl with two side handles, and used for preparing the perfect roux, reducing stocks, and making demi-glace, but primarily used in the preparation of delicate sauces that typically required a Bain Marie or Double Boiler. For preparing Hollandaise and Béarnaise it is the absolute best. Hollandaise Sauce Recipe source: Healthy Meat and Potatoes cookbook page 198-199

Adapted for precise induction cooking.

EQUIPMENT: 11½-Stir Fry Skillet, Whisk, Measuring Spoons

PREPARATION TIME: 10 Minutes - Makes 10 to 12 Tablespoon Servings

CLASSIC HOLLANDAISE SAUCE

  • 2 tablespoons apple cider vinegar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons purified water
  • 7 black peppercorns
  • 1 small bay leaf
  • 1 slice Florida or Vidalia sweet onion
  • 4 egg yolks
  • 4 tablespoons unsalted butter, melted.

LIGHT HOLLANDAISE SAUCE

  • 2 tablespoons apple cider vinegar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons purified water
  • 7 black peppercorns
  • 1 small bay leaf
  • 1 slice Florida or Vidalia sweet onion
  • ¼-cup Low-Sodium Chicken Stock (page 217) Healthy Meat and Potatoes cookbook
  • 1-teaspoon arrowroot or cornstarch
  • 1 egg yolk

For either sauce: In the stir-fry skillet, bring vinegar, lemon juice, water, peppercorns, bay leaf and onion to a simmer 200°F (94°C) and reduce by half. Remove from heat and allow the reduction to cool.

Five minutes before you are ready to serve, and when stir-fry skillet has cooled, remove the peppercorns, bay leaf and onion and discard, leaving the reduction in the skillet.

To make Classic Hollandaise Sauce: Using the Health Craft stir-fry skillet as a mixing bowl, add the egg yolks and whisk until the mixture doubles in volume. Place the stir-fry skillet over medium-low heat 225°F (110°C) and add the melted butter, a little at a time, whisking vigorously, until the sauce doubles in volume and becomes light and firm, 2 to 3 minutes. If your sauce is too thick, add 1-tablespoon water.

To make Light Hollandaise Sauce: Add the chicken stock, arrowroot or cornstarch and egg yolk and place over medium-low heat 225°F (110°C) and whisk vigorously until the sauce increases in volume and becomes light and firm, 2 to 3 minutes.

Serve sparingly over poached eggs, broccoli, asparagus, fish chicken or steak. Sprinkle with paprika.

HOLLANDAISE CREAM SAUCE variation

I have a three variation, all are excellent. To the completed Hollandaise Sauce recipe add 1-2 tablespoons of crème fresh, cream, or buttermilk or a combination of two or all three and whisk into mother sauce. When serving Hollandaise Cream Sauce with seafood add 1-2 teaspoons sauterne wine. A touch of celery salt can be added as well or thin green onion sliced fine.

CLASSIC HOLLANDAISE SAUCE PER TABLESPOON, WITH BUTTER: 87 Calories, 7.2g Fat (70% calories from fat), 3g Protein, 5 .1g Carbohydrates, 99mg Cholesterol, 9mg Sodium. Does not include breakdown for Hollandaise Cream Sauce.

LIGHT HOLLANDAISE SAUCE PER TABLESPOON: 18 Calories, 6.9g Fat (20% calories from fat), 1.5g Protein, 5 .1g Carbohydrates, 21mg Cholesterol, 18mg Sodium. Does not include breakdown for Hollandaise Cream Sauce.