EGGS BENEDICT - Daring Cook's Challenge - Dec/2010

Leia em PORTUGUÊS

Jenn and Jill have challenged The Daring Cooks to learn to perfect the technique of poaching an egg. They chose Eggs Benedict recipe from Alton Brown, Oeufs en Meurette from Cooking with Wine by Anne Willan, and Homemade Sundried Tomato & Pine Nut Seitan Sausages (poached) courtesy of Trudy of Veggie num num.

This is my first official participation on the Daring Cooks Challenge. I am much more of a baker than a cook, so being part of this group will be a double challenge for me. I really want to improve my cooking skills and I think there's no better place to do that. Seems like I had a great start since this month's challenge was to use the technique of POACHING. There were delicious recipes to choose from and I decided to try "Eggs Benedict". It may be well known to many of you but it was totally new to me. I also learned about the "English Muffins" and made my own. Delicious!

Well, if you are like me and know nothing about "Eggs Benedict", it is a breakfast or brunch dish where you top freshly toasted English Muffins with Canadian bacon, a poached egg and Hollandaise sauce. I had no idea  this could be SO GOOD! Each part, by itself, is nothing compared to the deliciousness of all the parts together. I was surprised on the first bite!

You can choose how you like the yolks, I prefer mine soft and creamy, rather than runny (I poached the egg for about 4 minutes)

EGGS BENEDICT

(Adapted from the recipe provided for the challenge. My alterations in red. Serves 4)

Ingredients:

4 eggs (size is your choice)

2 English muffins (I made my own)

4 slices of Canadian bacon/back bacon (or plain bacon if you prefer)

Chives, for garnish (I used hot paprika)

Splash of vinegar (for poaching)

For the hollandaise (makes 1.5 cups) (I made 1/3 of the recipe)

3 large egg yolks

1 tsp. (5 ml) water

¼ tsp. (1 ¼ ml/1½ g) sugar

12 Tbl. (170 g/6 oz.) unsalted butter, chilled and cut in small pieces 

½ tsp. (2 ½ ml/3 g) kosher salt

2 tsp. (10 ml) freshly squeezed lemon juice

Pinch cayenne pepper (optional) (I used hot paprika)

Directions:

1. Fill a medium saucepan halfway with water and bring to a simmer.

2. Cut the chilled butter into small pieces and set aside.

3. Whisk egg yolks and 1 tsp. (5 ml) water in a mixing bowl large enough to sit on the saucepan without touching the water (or in top portion of a double boiler). Whisk for 1–2 minutes, until egg yolks lighten. Add the sugar and whisk 30 seconds more.

4. Place bowl on saucepan over simmering water and whisk steadily 3–5 minutes (it only took about 3 for me) until the yolks thicken to coat the back of a spoon.

5. Remove from heat (but let the water continue to simmer) and whisk in the butter, 1 piece at a time. Move the bowl to the pan again as needed to melt the butter, making sure to whisk constantly.

6. Once all the butter is incorporated, remove from heat and whisk in the salt, lemon juice, and cayenne pepper (if using).

7. Keep the hollandaise warm while you poach your eggs in a thermos, carafe, or bowl that you've preheated with warm water.

8. If the water simmering in your pan has gotten too low, add enough so that you have 2–3 inches of water and bring back to a simmer.

9. Add salt and a splash of vinegar (any kind will do). I added about a tablespoon of vinegar to my small saucepan (about 3 cups of water/720 ml of water), but you may need more if you’re using a larger pan with more water.

10. Crack eggs directly into the very gently simmering water (or crack first into a bowl and gently drop into the water), making sure they’re separated. Cook for 3 minutes for a viscous but still runny yolk.

11. While waiting for the eggs, quickly fry the Canadian/back bacon and toast your English muffin.

12. Top each half of English muffin with a piece of bacon. Remove the eggs with a slotted spoon, draining well, and place on top of the bacon. Top with hollandaise and chopped chives, and enjoy!

Homemade English Muffins. I learned that English Muffins should never be cut with a knife. It should be pricked with a fork all around it and then split in half... interesting...

For homemade ENGLISH MUFFINS, and for the technique of  POACHING EGGS, I followed the instructions from the videos of The Culinary Institute of America.

If you would like to see the delicious creations of the other Daring Cooks, please visit THE DARING KITCHEN where you will also find the original recipes for this challenge.

A huge THANK YOU to Jenn and Jill for hosting such a wonderful challenge!