After all I’ve heard of this, it was supposed to be a hard recipe.
The hardest part about this is multitasking and making sure the Hollandaise is right.
Oh and poaching the eggs. About half the eggs came out firm in the middle but when lifting with a slotted spoon, one of them broke! So it’s very hard to hit that are between hard poaching and soft poaching. The other problem is if the water’s boiling too rapidly, the eggs won’t cook right and you’ll have a lot of town up whites floating around. Is pent a lot of time skimming the surface for shreds of egg whites and foam.
The Hollandaise… Well here’s a trick: Have your butter melted and slightly cooled before you start, add the water to the Egg yolks before introducing heat, put the lemon juice, Worcestershire and white pepper together and introduce both mixtures to the top of the boiler at the same time. That’s the other thing: for the double boiler I used a medium Sauce pot of water under a large metal bowl. Same as a double boiler. If you want to save time, make sure the boiling pot is the one you’re going to use for the poaching later because you can just let the water cool to a simmer rather than waiting to get the heat back up.
As for taste…
I’m not a huge fan of egg yolks or soft boiled eggs. In large part, the Hollandaise overpowers most of the dish, but I still enjoyed it. This would be my favorite egg dish I’d say. A lot like Casino eggs in flavor. Only thing I’d modify is adding more Worcestershire.