Eggs Benedict
I enjoyed learning new skills while making the eggs Benedict. For example we were shown how to do the whirlpool effect, which is where you have a pot of simmering water with a little bit of vinegar. I got a spoon and sired it around the edges of the pot until it had a little whirl pool in the centre, once you got the whirlpool you poured your egg into the centre and let it sit in the water for 3 minutes. Next time if i was to make this i would put a little less vinegar into the water so i didn't get such a strong taste in the egg.
Over all i was happy with the out come of my eggs.
Here is the recipe we used:
|
|
Eggs Benedict
Ingredients:
3 tbsp white wine vinegar
4 large free range eggs
2 toasting muffins
1 batch hot hollandaise sauce (see 'Goes well with' below)
4 slices Parma ham (or Serrano or Bayonne)
|
Directions
Bring a deep saucepan of water to the boil (at least 2 litres) and add 3 tbsp white wine vinegar. Break the eggs into 4 separate coffee cups or ramekins. Split the muffins, toast them and warm some plates.
Swirl the vinegared water briskly to form a vortex and slide in an egg. It will curl round and set to a neat round shape. Cook for 2-3 mins, then remove with a slotted spoon.
Repeat with the other eggs, one at a time, re-swirling the water as you slide in the eggs. Spread some sauce on each muffin, scrunch a slice of ham on top, then top with an egg. Spoon over the remaining hollandaise and serve at once.
|
I enjoyed learning new skills while making the eggs Benedict. For example we were shown how to do the whirlpool effect, which is where you have a pot of simmering water with a little bit of vinegar. I got a spoon and sired it around the edges of the pot until it had a little whirl pool in the centre, once you got the whirlpool you poured your egg into the centre and let it sit in the water for 3 minutes. Next time if i was to make this i would put a little less vinegar into the water so i didn't get such a strong taste in the egg. 
