Discover the secret to restaurant-quality Eggs Benedict! This step-by-step tutorial covers everything from poaching eggs to making homemade Hollandaise sauce. Perfect your breakfast/brunch skills today. 😋
00:00 Intro
00:28 How to poach an egg
01:53 How to make Hollandaise sauce
📌 The water temperature for poaching eggs should be around 180°F (82°C).
Ingredients:
Hollandaise sauce
- 2 egg yolks
- 2 tsp of lemon juice
- A little bit of salt
- A little bit of cayenne pepper
- 1/2 stick of unsalted butter
📌 IMPORTANT! Microwave butter in short bursts, stirring between each, to prevent overheating and avoid dangerous splattering. The melted butter temperature for making Hollandaise sauce should be around 220°F (104°C).
📌 If you want a richer taste, you can use 1 stick of unsalted butter but add 2 tsp of water to prevent the sauce from becoming too thick.
#easybreakfast #eggsbenedict #hollandaisesauce