Honestly, if I know I’m just going to be making 1-2 servings, I just add some lemon juice, zest, and cayenne to some Hellmans. Works fine. Maybe some extra butter on the English muffins.
1 Like
But you can use up hollandaise in all kinds of ways: to top steamed or roasted asparagus, or broccoli, or sugar snap peas, or STEAK.
Really, the possibilities are nigh endless.
This sounds awesome!
These days, too many people IMO fall prey to the simplicity and predictability of blender or IB Hollandaise. It is very quick and easy to make only a serving or two in a double boiler with a whisk. Drop in an egg yolk, a squeeze or two of lemon, salt, and cayenne, stir, and start dropping in and whisking chunks of cold butter until the amount and texture are right. Measuring really is not needed. But your doctored mayonnaise is great. I do that very thing to topped steamed broccoli, but I use Duke’s.
2 Likes
re: Kenji’s hollandaise sauce, it’s not fool proof as i have screw up a batch. I think the key is how slowly you pour in the melted butter. Too fast and it fails. Need a little time to blend and emulsify. It does make a lot but that’s trade off for convenience.
Another EB variant is with bacon wrapped asparagus (grilled).
1 Like
I’ve made biscuits and sausage gravy EB. Really good.
3 Likes
i’m a classic bennie gir myself —- ham instead of canadian bacon.
4 Likes
As long it isn’t sweet ham like Honey Ham. Maybe some nice salty Virginia country ham.
4 Likes
Eggs bennie at home. Somewhere between Florentine and Blackstone:
Thomas’ English muffin (BOGO this week).
A schmear of mayo (to keep the muffin from getting soggy).
Crispy bacon.
Roasted tomato slices.
Sauteed garden spinach.
Fried eggs (I don’t poach).
Hollandaise (Knorr’s).
7 Likes
It looks delicious, but you have piqued my curiosity. Is there a reason you do not poach?
1 Like
I can’t speak for munchkin, but I don’t poach for the sake of a peaceful home.
2 Likes
Lol. I simply have not mastered it. Admittedly, I have not tried too hard to master it (I think my last attempt was close to 20 years ago). I’m not sure I’m even motivated to master it.
1 Like
Gotcha. I have been doing it this way for years: crack an egg into something like a custard cup. Bring the water to just short of boiling, start a very gentle swirl around the outside edge. Lower the cup into the center of the swirl and tip it into the water. By keeping the swirl gentle, you avoid the egg drop soup effect. A very small bit of vinegar in the water will help the whites set more quickly, a big help with eggs that are older. You can use this method for several eggs. Once they are in the water, they set quickly enough not to tangle. Those little French tin poachers that are shaped like an oval with one end wider are good, too. They enable one to skip the swirl and yield a photo worthy egg.
4 Likes
So, same reason as mine.
What do you all call eggs cooked in this?
As do I, but the stir into water folks sometimes disagree.
I guess there’s coddled and shirred in the same ballpark.
1 Like
My mom had one of those. It made great “poached” eggs (or shirred or coddled, or whatever you want to call them).
1 Like
My 2:00 of searching leads me to believe that coddled eggs are taller than they are wide, and poached eggs are the opposite.
1 Like
My mom had one of those. She’d add a lil butter in the pockets before cracking the eggs in them.
Technically, those are steamed.
1 Like
