So, it seems that I suck at Hollandaise sauce. Tried a couple of times - fairly epic fail. Poo.
However, I did manage to poach a couple of nice googies to perfection*, with lots of oozy egg yolk. Nom. Just a pity they didn't have lovely home-made Hollandaise on them...
* You may be wondering why this is blog worthy - I haven't actually poached an egg in more years than I can remember, so it is an achievement, albeit a smallish one.
Daylight Savings Time
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Just got a weird bug in my brain, as a result of a conversation yesterday,
and wrote this in the comments of a friend's blog. And then realized that
it'...
2 years ago
3 comments:
Race over to M and T's house - he's doing poachy-saucy eggs, and they're amazing! Go! Now!
Indeed. MrTops is an eggy god. Talk to him. Or maybe we come over sometime and cook your eggs. All of ours are gone now.
I can only make hollandaise in 1lt amounts. You need a certain amount of emulsifying agent to , well, emulisfy and it's a lot easier if there's at least 6 yolks to start it off. Which is mighty helpful for service at a restaurant, but not so useful at home.
GMan bought (?!) hollandaise from the store in a jar (Maille). Once it was heated it was surprisingly ok, but don't read the ingredients list on the back.
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