• Cooking Basics #16

    From Dave Drum@1:3634/12 to All on Sunday, February 27, 2022 11:16:00
    PERFECT POACHED EGGS: Take a large frying pan, fill with boiling water
    and leave on a gentle heat until you just see tiny bubbles forming.
    Break the eggs one by one into a cup and slide into the water. Leave
    for one minute over heat, then remove, cover and leave for 10 minutes.
    This will give you a fully set white and a soft yolk. Remove with a
    slotted spoon, drain over some paper towel and serve.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: N.Y.T. Eggs Benedict
    Categories: Breads, Herbs, Sauces, Pork, Dairy
    Yield: 4 Servings

    MMMMM------------------------HOLLANDAISE-----------------------------
    3/4 c Unsalted butter
    3 lg Egg yolks
    1 1/2 ts Fresh lemon juice; more to
    - taste
    1/4 ts Cayenne or hot paprika; more
    - to taste
    Salt & fresh ground pepper
    - (white pepper, opt)

    MMMMM------------------------POACHED EGGS-----------------------------
    1 tb White distilled vinegar
    Salt
    8 lg Eggs

    MMMMM--------------------BENEDICT & ASSEMBLY-------------------------
    4 English muffins; split
    8 sl Canadian bacon or thick-cut
    - ham
    +=OR=+
    8 sl Thick-cut regular streaky
    - bacon
    2 tb Unsalted butter
    1/4 c Chopped chives
    2 tb Chopped dill; tarragon or
    - parsley
    Flaky sea salt
    Coarse ground black pepper

    MAKE THE HOLLANDAISE: Melt butter in a small pot over
    medium heat until it’s foamy but not yet beginning to
    brown, 3 to 4 minutes.

    Place egg yolks and 2 teaspoons water in a blender.
    Start blending, and, working very slowly, add the hot,
    melted butter until it’s all incorporated. (If it starts
    to get too thick to blend, add 1/2 teaspoon of water.)
    Add lemon juice and cayenne, though feel free to adjust
    the amounts to taste, and season with salt and pepper.
    Transfer the hollandaise to a small bowl, and place
    plastic wrap directly on the surface so it doesn’t form
    a skin. Set aside. (It will keep at room temperature
    while you work.)

    UDD NOTE: An easier way to make the sauce - no blender
    or double boiler. Cut refrigerated butter into 8 pieces
    Put four of the pieces into a small sauce pan with the
    eggs, lemon juice, etc. Put the heat on low and beat
    everything together with a whisk. Keep beating and as
    soon as the butter is almost all melted add another
    piece and keep doing so. This will maintain the temps
    and that is all there is to it. I was taught this 40
    years ago and it always works.

    POACH THE EGGS: Fill a medium pot with 3 inches of
    water. Add vinegar, season with salt and bring to a
    simmer. (Look for just a few bubbles; it should never
    boil.) Using the handle of a spoon or spatula, stir the
    water with a clockwise motion. Gently crack an egg into
    the center of the pot, letting the water swirl around it
    and allowing the white to envelop the yolk. Repeat with
    remaining eggs - you could probably do up to four at a
    time. Check the eggs after 4 minutes: Use a slotted
    spoon to lift an egg out of the water, and feel the
    white for firmness. If it's not quite done, slide it
    back in for another minute or so. Let cook until the
    whites are just set, but the yolks are still completely
    runny, 4 to 5 minutes. Once eggs are perfectly poached,
    remove from the water, and let drain on a plate lined
    with paper towels or a clean kitchen towel. Set eggs
    aside.

    Using a toaster, toaster oven or regular oven, toast the
    English muffins until crisp and golden brown. Don’t be
    afraid to toast them thoroughly: They'll be covered in
    hollandaise and poached eggs, and will need to be
    sturdy.

    Cook Canadian bacon or ham (or bacon) in a medium
    skillet over medium-high heat until golden brown and
    just crisp at the edges, about 6 minutes.

    ASSEMBLE THE BENEDICT: Place eight halves of English
    muffin on a plate and butter them generously. Top each
    with a slice of Canadian bacon, ham or bacon, then a
    poached egg. Spoon hollandaise sauce over and sprinkle
    with chives, dill, flaky sea salt and black pepper.

    By Alison Roman

    Yield: 4 servings

    RECIPE FROM: https://cooking.nytimes.com

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