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I would like to learn to make it
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heeheeheehee...my favorite.
Poached eggs
--Fill
skillet to rim w/ water (shallow heats quicker, egg hits bottom quicker: whites hold quicker)
--Add 2 TBS vinegar (lowers the pH which lowers the temp the yolk and white set: after initial dunk in boiling water, eggs cook in slightly cooler calmer water)
--one tsp salt to water
--crack egg into its own small cup before the water boils then add
--Cover and turn off heat...cook 3.5 to 4 mins, remove w/ slotted spoon and drip dry over skillet
Hollandaise this makes a bunch (over a cup) I usually halve it
--add six egg yolks and 1/3 cup of water to SS kitchen bowl (thicker the better)
--hold over medium cooktop flame (bare-handed will help keep it from becoming too hot) whip mixture while lifting and lowering to mediate temp (too hot and the eggs will scramble, too cool and your body will cramp from stirring so long)...continue until it's like a custard (you can see the bottom of the bowl)
--add 1 lb. melted clarified butter very slowly in a stream while whisking...too much at a time and it will break (egg mix/oil separation...yuk)
--add 2 tsp lemon juice or so to taste
toast yer muffins, warm yer c. bacon (or fried oysters, crab meat, etc) stack and make a huge mess while you indulge
