Labels:
Gluton Free,
How to make,
Sauces
Hollandaise sauce is a smooth and tangy sauce that tastes great on eggs and vegetables like asparagus. However, it is also a difficult sauce to make.
Serves:
Makes about 2/3 cups or enough to coat two servings of Eggs Benedict.
Ingredients:
3 egg yolks
1/2 cup butter, firm
1 Tbs lemon juice
pinch of cayenne pepper
pinch of salt
Instructions:
Separate egg yolks from the whites and put in a metal bowl. Beat the eggs, lemon juice, salt and cayenne with a whisk and place the bowl over a pot of boiling water. Add half of the stick of butter and mix in with the egg continuously with a spatula. The yolks will start to become stringy if the temperature reaches over 110 degrees F. Remove the bowl from the pot if the tempurature gets too hot and wait for it to cool. Add the other half of the butter once the first half is completely melted. If the yolks start to separate add a little cold water and beat with the whisk. Sauce is done once the butter is metled and the sauce has thickened.
Showing posts with label How to make. Show all posts
Showing posts with label How to make. Show all posts
How to make: Eggs
Labels:
Breakfast,
Gluton Free,
How to make
Making eggs is one of the hardest foods to cook and cook right. Below is how to cook the most common styles of egg.
Light, easy, medium, and well done eggs:
These are pan fried with about 1oz of butter on medium heat and flipped after most of the egg whites are cooked through. Once flipped wait 5 seconds for light, 12 seconds for easy, 20 seconds for medium and at least 40 seconds for well done. Light should have surface of whites cooked, but some runny white left. Easy should have fully cooked whites, but raw yoke. Medium should have fully cooked whites and the yoke should just have started to cook. Well is completely cooked whites and yoke.
Hard eggs:
Cooked like well, but you want to break the yokes as soon as they are put in the pan.
Up eggs:
Simply fry in the pan and never flip. Try and cook the whites all the way through.
Basted eggs:
Like up eggs, basted is never flipped. Wait for the whites to be mostly cooked like you were doing easy eggs, then add a little water to the pan and cover until the top of the yoke turns white. Basted can be easy, medium, or well.
Poached eggs:
Poached is the shelless egg simmered in water. Works best if you bring to a boil and turn heat off just before putting the egg in. Poached can be easy, medium, and hard.
Boiled:
Egg is cooked by boiling in the egg shell. I actually haven't got the time figured out for these. You are on your own. However, eggs can be easy, medium, and well.
Scrambled:
beat then mix 1 egg with 2 Tbs milk until uniform. Fry until eggs become solid at edges and flip.
Making eggs is one of the hardest foods to cook and cook right. Below is how to cook the most common styles of egg.
Light, easy, medium, and well done eggs:
These are pan fried with about 1oz of butter on medium heat and flipped after most of the egg whites are cooked through. Once flipped wait 5 seconds for light, 12 seconds for easy, 20 seconds for medium and at least 40 seconds for well done. Light should have surface of whites cooked, but some runny white left. Easy should have fully cooked whites, but raw yoke. Medium should have fully cooked whites and the yoke should just have started to cook. Well is completely cooked whites and yoke.
Hard eggs:
Cooked like well, but you want to break the yokes as soon as they are put in the pan.
Up eggs:
Simply fry in the pan and never flip. Try and cook the whites all the way through.
Basted eggs:
Like up eggs, basted is never flipped. Wait for the whites to be mostly cooked like you were doing easy eggs, then add a little water to the pan and cover until the top of the yoke turns white. Basted can be easy, medium, or well.
Poached eggs:
Poached is the shelless egg simmered in water. Works best if you bring to a boil and turn heat off just before putting the egg in. Poached can be easy, medium, and hard.
Boiled:
Egg is cooked by boiling in the egg shell. I actually haven't got the time figured out for these. You are on your own. However, eggs can be easy, medium, and well.
Scrambled:
beat then mix 1 egg with 2 Tbs milk until uniform. Fry until eggs become solid at edges and flip.
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