#WHOLE EGG BLENDER HOLLANDAISE SAUCE SKIN#
#WHOLE EGG BLENDER HOLLANDAISE SAUCE CRACK#

To poach eggs in advance, immediately transfer poached eggs to a bowl of ice water to stop the cooking process. Top with chives and a light dusting of paprika, if desired. Spoon a few tablespoons of hollandaise over eggs. Transfer egg to an oiled plate or rimmed baking sheet, or place 1 egg on top of each piece of bacon. To serve immediately, place a paper towel under spoon and shake spoon gently to remove excess water. When egg is ready, carefully remove from hot water with slotted spoon.

While first egg is cooking, repeat steps to cook remaining eggs, but keep an eye on which went in first. Step 8Ĭook egg, flipping occasionally with slotted spoon, until white is opaque and firm and yolk is plump and jiggles slightly to the touch, 3–3½ minutes more. When edges of egg white start to turn opaque (about 30 seconds), carefully release egg from strainer with slotted spoon into water. Gently shake and swirl strainer, shaping egg with a slotted spoon. With egg still in strainer, carefully lower into hot water until egg is completely submerged. Gently swirl for a few seconds to allow any stray whites to drain, then scrape bottom of strainer on lip of bowl to remove any excess.

#WHOLE EGG BLENDER HOLLANDAISE SAUCE CRACK#

Crack 1 egg into a small bowl, then gently transfer to strainer. For perfectly shaped poached eggs with minimal wispy egg white strands, set a medium-sized fine-mesh sieve over a medium bowl. Step 6Īdjust heat so water temperature is about 180☏. Heat a dry large skillet over medium-high and cook bacon until browned and warmed through, 2–3 minutes per side. Slather muffins with butter and divide among plates. Meanwhile, using a toaster, toaster oven, or oven set at 400☏, toast English muffins until golden brown. Reduce heat to very low to maintain the temperature. Heat a large pot of salted water over high until tiny bubbles appear on the bottom (water temperature should be about 180☏). If hollandaise seems too thick when you’re ready to serve, whisk in warm water 1 tsp.

#WHOLE EGG BLENDER HOLLANDAISE SAUCE SKIN#

Press plastic wrap directly onto surface so a skin doesn’t form, then place close to stovetop to keep warm up to 1 hour. Transfer to a glass bowl, measuring cup, or small pot. Taste and add more salt or lemon juice, if needed. Remove small inset lid from top and, with the motor running, slowly pour in butter in a thin stream. Step 2īlend egg yolks, lemon juice, and 1 tsp. Pour into a spouted measuring cup leaving milk solids in bottom of pot discard milk solids. Cook butter in a small saucepan over medium heat until melted and foamy.

Whole egg blender hollandaise sauce