Seriously! Thanks for the tip on the poachers.

And love the color on those yolks, and that bacon!!

Don't get enough eggs benedict in my life. One of those things I haven't taken the time to make. I blame my parents for not showing me how.

quote:

Originally posted by Slippery Pete:

Don't get enough eggs benedict in my life. One of those things I haven't taken the time to make. I blame my parents for not showing me how.

Here you go: https://www.simplyrecipes.com/recipes/eggs_benedict/

Appreciate that, sir. I might take a run at it in the near future.

This is one of those recipes that requires a treasure map. And I feel like I'll have to go back to Lowes 3-4 times to return/ exchange things before I'm done.

Once I learn it though, I'll be a true gentleman. Might catapult me into high society.

quote:

Originally posted by 6guns:
bald1, you know how to live!

Indeed!!!

I like eggs Benedict, been eating them pretty much my whole adult life and the yolk should be a little runny but those egg whites have to fully cooked!

We have a local restaurant that has a Sunday breakfast buffet and they always have eggs Benedict and they are very good.

Red neck eggs Benedict. Use corned beef hash in lieu of Canadian bacon.

Good eating, I like all of the varieties previously mentioned.

quote:

Originally posted by Jimbo Jones:
On a related note, can anyone recommend a good egg poacher? The last one I bought was a piece of crap and I gave it to goodwill.

You really don't need anything, you probably already have it.

Get a pot of water to just below a boil. Grab your wire mesh strainer thing, like this, wire mesh strainer kitchen thing and you've probably already got one, even cheaper at the dollar store or wallymart etc.

You really don't even need it, but it drains off the really liquidy part of the egg white, which is not quite as attractive with the long white stringey things.

Anyway, crack open the egg and just quickly drain off the excess white liquid, it's really obvious. Don't drain off anything else.

Gently pour the contents into the almost boiling water, simmer really.

Grab your slotted spoon, not too small a size, big enough, and scoop it out when cooked to what looks right.

There ya go!

There are tons and tons of YouTube videos on how to poach eggs, go look at a few, and be sure to find a few to watch on how to use the technique I tried to describe using the wire strainer to get rid of, and why, the excess white stringey things.

Here is just one way of doing it

Once you get this egg cooking way figured out it's easy to transition into really good breakfast sandwichs that will blow away the Egg McMuffin at the drive through.

Good luck to you, enjoy, bon appetite.
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I worked in 3 different restaurants and they all made it the same way so I can’t ever order it. Let’s just say the butter used in the dish is often recycled.

No one have an opinion?
Everyone can't be making the sauce from scratch.

quote:

Originally posted by bald1:
Slight drift but what are folks favorite packaged Hollandaise Sauce mixes?
(Making from scratch can be both a pain and hit or miss.)

Knorr, McCormick, Simply Organic, Amazon Happy Belly, grocery store brand?

As for the old school way of poaching eggs dropped direct in water, yeah it works well if your technique is "on" but the poach pods are so much simpler. And clean up is a snap.
Makes a difference when you're working on your first cup of coffee, not fully awake, trying to make breakfast.
And for what... $6 a pair, why not?

This message has been edited. Last edited by: bald1,

Love it. Brennan's in New Orleans does some incredible variants. One of the best accidental things I've ever made was after my hollandaise broke one time, and I had to wing a sauce because I was out of eggs. Using goat cheese and butter over a double boiler. Whipped it until it got creamy. It was delicious and my now wife loved it vs hollandaise.

Blue Heaven down in Key West is home to the filet and lobster or filet and shrimp benedict. Fantastic stuff. I usually make ours at home with crab cakes.