At Magic Beach each year we live the good life. Dessert every night. Pancake breakfasts. Lindt chocolate balls (on special after Christmas – too good to pass up!).
This year my sister announced that she wanted to make Eggs Benedict one night for dinner, and we all enthusiastically agreed that the only thing better than eggs and bacon, is eggs and bacon covered in a creamy, buttery sauce.
Both she and I have successfully made hollandaise before, but for reasons unknown we just couldn’t get it together. Not sure if we had the proportions right. In the end we did what all good cooks do when things go wrong; we blamed the equipment, and then sent out my brother in law for an emergency run to procure some hollandaise. So whilst it wasn’t home made hollandaise, it was still delicious!
What did work well was my trusty method for poaching lots of eggs at once. When you have to poach eggs for eight people, either some of the eggs are cold and over cooked, or you don’t get to all sit down together
Use a small tea cup and line it roughly with cling wrap. If you are afraid that your eggs will stick, give it a tiny spritz with some spray oil, otherwise drop the egg straight into the centre of the cling wrap and twist it to form a little pouch.
Heat your water in a large pan. When I was doing my training, we were taught to poach eggs at 93-95*c, but basically you just want your water really hot with no bubbles rising from bottom. Poach the eggs to your liking (we do about 2 minutes). Remove the eggs and place on a plate. To serve carefully unwrap the egg and turn out onto your plate.
Serve on toast with bacon, and lashings of hollandaise sauce (bonus points if you can make the sauce yourself).
Have you got any clever cooking tricks to share?
Do you blame the equipment when your cooking fails?
Can you make hollandaise?
Got any tips?