poached egg

Benedict and Florentine eggs

Eggs Benedict & Florentine eggs (DREAM BREAKFAST for 2)

Eggs Benedict and Florentine eggs are known as a staple of a dream breakfast and even brunch! Many people, however, assume that they are pretty difficult to make and either avoid them completely in their home cooking, or cook only some of their components at home and rest purchase ready-made. In reality, though, both eggs Benedict and Florentine eggs are pretty straightforward to cooking, and quite doable for anyone with beginner-intermediate cooking skills. [siteorigin_widget class=”WP_Widget_Media_Video”][/siteorigin_widget] For the eggs Benedict you will need: 1 Poached egg 20 ml Hollandaise sauce 1 English Muffin 1 Bacon strip Fry the bacon in its own fat and assemble your Egg Benedict in the following order (bottom to top): English muffin (whole, or half) Bacon Poached egg Hollandaise sauce [siteorigin_widget class=”WP_Widget_Media_Image”][/siteorigin_widget] For the Florentine eggs you will need: 1 Poached egg 1 English muffin 20 ml Hollandaise sauce 20 g Spinach 5 g Butter Quickly saute spinach in butter (season to taste, if necessary), and assemble your Florentine egg in the same order as Egg Benedict (spinach here instead of bacon). For an easy SOURDOUGH BREAD recipe, click HERE You can also see more of my video recipes HERE

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Poached egg

How to cook Poached Eggs (culinary technique broken down)

Poached eggs might be one of the coolest things that any food enthusiast can learn to cook. The technique might seem intimidating, but really is quite easy as long as you follow certain guidance! Here are the things that you need to keep in mind, while cooking poached eggs: Choose the most fresh eggs possible, and of a highest grade. Fresh eggs vs. older eggs have more dense texture and are less likely to fall apart while being poached. Use a tall stock pot for this poaching method. When you pour an egg inside, it will start sinking down, and the further its way toward the bottom of your pot, the higher are the chances that it fill form into a nice round shape. *DO NOT boil your water. Instead, have it merely simmering, but not boiling. Otherwise, you are risking to cook the yolk as well, which is not a goal in egg poaching… Serve poached eggs **immediately. *Egg whites start coagulating between 62 and 65 C, while as egg yolks start to coagulate between 65 and 70 C. So keep the temperature is mind. **You can pre-cook poached eggs. In this case, cool them down in an ice bath, right after poaching to stop the cooking process and prevent the yolks from getting cooked. And keep the in the fringe until needed (a day max). [siteorigin_widget class=”WP_Widget_Media_Image”][/siteorigin_widget] For absolutely delicious English Muffins, click HERE. You can also see more of my video recipes HERE. [siteorigin_widget class=”WP_Widget_Media_Video”]

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