Eggs... they aren't just for breakfast. With people finding themselves short on time in the mornings, many family's are making breakfast for dinner.
This Month's First Monday event featured eggs. There is hardly a food more versatile, ubiquitous, and affordable than the egg.
Chef John Hitchcock demonstrates how to poach eggs.
John loves our RSVP egg poacher available in single, four and six cup units.
Chef John Hitchcock taking questions.
Chef John Hitchcock removing the poached egg from the cup.
Chef John Hitchcock flipping an omelette. John suggested practicing with a piece of toasted bread. Pretty soon you will flip like a pro!
Blanched asparagus and sauteed mushrooms, with plenty of jack cheese.
You can be creative with your own combination of fillings and cheeses.
The finished product
Eggs Benedict
Eggs Benedict
Hollandaise Sauce
Makes 2 cups
1/2 tsp. cracked peppercorns
1/4 cup white wine or cider vinegar
1/4 cup water, or as needed
4 large eggs, fresh or pasteurized
1 1/2 cups melted or clarified butter
2 tsp. lemon juice, or as needed
2 tsp. salt, or as needed
Tabasco as needed
Combine the peppercorns and vinegar in a small pan and reduce over medium heat until nearly dry, about 5 minutes. Add the water to the vinegar reduction. Strain this liquid into a stainless steel bowl.
Add the egg yolks to the vinegar reduction and set the bowl over a pot of simmering water. Whisking constantly, cook the egg yolk/vinegar mixture until the yolks triple in volume and fall in ribbons from the whisk. Remove the bowl from the simmering water and place it on a clean kitchen towel to keep the bowl from slipping.
Gradually ladle the warm butter into the egg mixture, whisking constantly. If the sauce becomes too thick and the butter is not blending in easily, add a little water to thin the egg mixture enough to whisk in the remaining butter. Season the hollandaise with lemon juice, salt, pepper, and cayenne if desired. Serve immediately or keep the sauce warm over a bowl in simmering water.
This recipe is from the Culinary Institute of America's Breakfast and Brunches cookbook, which is available for purchase at bookstores nationwide.
Makes 2 cups
1/2 tsp. cracked peppercorns
1/4 cup white wine or cider vinegar
1/4 cup water, or as needed
4 large eggs, fresh or pasteurized
1 1/2 cups melted or clarified butter
2 tsp. lemon juice, or as needed
2 tsp. salt, or as needed
Tabasco as needed
Combine the peppercorns and vinegar in a small pan and reduce over medium heat until nearly dry, about 5 minutes. Add the water to the vinegar reduction. Strain this liquid into a stainless steel bowl.
Add the egg yolks to the vinegar reduction and set the bowl over a pot of simmering water. Whisking constantly, cook the egg yolk/vinegar mixture until the yolks triple in volume and fall in ribbons from the whisk. Remove the bowl from the simmering water and place it on a clean kitchen towel to keep the bowl from slipping.
Gradually ladle the warm butter into the egg mixture, whisking constantly. If the sauce becomes too thick and the butter is not blending in easily, add a little water to thin the egg mixture enough to whisk in the remaining butter. Season the hollandaise with lemon juice, salt, pepper, and cayenne if desired. Serve immediately or keep the sauce warm over a bowl in simmering water.
This recipe is from the Culinary Institute of America's Breakfast and Brunches cookbook, which is available for purchase at bookstores nationwide.
Chef John Hitchcock flipping an omelette. John suggested practicing with a piece of toasted bread. Pretty soon you will flip like a pro!
Blanched asparagus and sauteed mushrooms, with plenty of jack cheese.You can be creative with your own combination of fillings and cheeses.
