Whenever we go for Western style breakfast, egg Benedict is always among one of my top picks. Poached egg on top of a slice of crunchy thick toast, drizzled with tangy creamy Hollandaise sauce- a nutritious and filling breakfast indeed.
Poached egg is usually cooked just right with the yolk still runny. Once cut, golden yellow yolk flows out to mingle with the Hollandaise sauce, create a perfect harmony taste. As for us, we will be busy scooping up the sauce and yolk, and then gulp down the egg in no time.
I was told that it is not easy to make poached egg, glad that I tried it anyway. In my opinion, it is a matter of getting the right timing, there is no special equipment needed, just a scoop, water, vinegar and a timer!
- 2 eggs
- 28g butter
- 2 egg yolks
- 1/2 tbsp lemon juice
- 1 tbsp milk
- In a pot, fill in 1.5 inches of water, bring to boil and reduce heat to gentle simmer.
- Add some vinegar (I added around 1-2 tbsp).
- Crack egg into small dish / sauce plate, gently pour egg into water.
Cook for 3 minutes (medium heat, water not boiling)
Remove egg with slotted spoon, let the water drip out.
- Melt butter, let it cool to warm (not hot).
- Beat egg yolk until frothy, add to the butter while whisking.
- Add lemon juice and milk
- Using gentle heat, heat up the sauce while whisking. Remove from stove top once the sauce started to thicken.
- Drizzle over the poached egg and sprinkle some black pepper for garnish.
1. Do not crack egg directly into the water, or else it might break or couldn't hold up the shape well.
2. If the sauce get overheat and curdle, you can try to add some milk, tablespoon by tablespoon while whisking to salvage the sauce.