Poached Eggs With Hollandaise Sauce Interesting Facts: A poached egg is an egg that has been cooked, outside the shell, by poaching (or sometimes steaming), as opposed to simmering or boiling liquid. This method of preparation can yield more delicately cooked eggs than cooking at higher temperatures such as with boiling water.
The egg is cracked into a cup or bowl of any size, and then gently slid into a pan of water at approximately 75° C (167 °F) and cooked until the egg white has mostly solidified, but the yolk remains soft. The “perfect” poached egg has a runny yolk, with a hardening crust and no raw white remaining. In countries that mandate universal salmonella vaccination for hens, eating eggs with a runny yolk is perfectly safe.
Broken into the water at the poaching temperature, the white will cling to the yolk, resulting in cooked egg white and runny yolk.
Any given chicken egg contains some egg white that is prone to dispersing into the poaching liquid and cooking into an undesirable foam. To prevent this, the egg can be strained beforehand to remove the thinner component of the egg white. A small amount of vinegar may also be added to the water, as its acidic qualities accelerate the poaching process. Stirring the water vigorously to create a vortex may also reduce dispersion.
▸ Poached eggs are used in the traditional American breakfast dish Eggs Benedict.
▸ Poached eggs are the basis for many dishes in Louisiana Creole cuisine, such as Eggs Sardou, Eggs Portuguese, Eggs Hussarde, and Eggs St. Charles. Creole poached egg dishes are typically served for brunches.
▸ Several cuisines include eggs poached in soup or broth and served in the soup. In parts of central Colombia, for instance, a popular breakfast item is eggs poached in a scallion/coriander broth with milk, known as Changua or simply Caldo de Huevo (“egg soup”).
▸ The North African dish shakshouka consists of eggs poached in a spicy tomato sauce.
▸ In Italy, poached eggs are typically seasoned with grated Parmigiano Reggiano and butter (or olive oil).
▸ In Korean cuisine, poached eggs are known as Suran and are topped with a variety of garnishes such as chili threads, rock tripe threads, and scallion threads.
▸ Turkish dish çılbır consists of poached eggs, yogurt sauce with garlic, and butter with red peppers.
▸ In India, fried eggs are most commonly called “poached,” but are sometimes also known as bullseyes, as a reference to “bullseye” targets, or “half-boil” in Southern India, indicating that they are partly cooked. These eggs are “poached” in name only and so do not share the same preparation method as poached eggs in other countries.
We hope you found these facts interesting and enjoy the Poached Eggs With Hollandaise Sauce recipe to be as good as we think it is.
Poached Eggs With Hollandaise Sauce and Potato Salad
- Large Pot
- 4 Eggs
- 1/8 Tsp Vinegar White
- 4 Cups 1/3 Cup of Water In Each Cup
- 3 Pounds Potatoes Baby Red Quartered
- 4 Eggs Eggs Hard-Boiled
- 2 Tbs Parsley Italian Chopped
- 8 Ounce Trinity Mix (fresh diced onions, bell peppers, celery)
- 1/4 Cup Dill Relish
- 1/2 Cup Mayonaise Light
- 2 Tbs Mustard Dijon
- 1 Tbs Apple Cider Vinegar
- 1 1/2 Tsp Salt Kosher
- 1/4 Tsp Black Fresh Ground
- 4 Egg Yokes
- 1 Tbs Lemon Juice Fresh
- 1/2 Cup Butter Unsalted
- Cayenne Pinch
- Salt Pinch Kosher
- Add the water and white vinegar to a 6-ounce custard cup.
- Break the egg into a cup, pierce egg yolk with a toothpick, and cover dish loosely with plastic wrap.
- Place in microwave and cook for 1 minute or until desired doneness.
- Cut potatoes into wedges; place in a large stockpot of cold water. Bring to a boil on high; cook 7–8 minutes or until easily pierced with a fork (not breaking apart). Drain. Chill potatoes on a baking sheet (about 30 minutes).
- Chop eggs into small pieces; chop parsley.
- Combine remaining ingredients in large bowl until blended. Fold in parsley, eggs, and potatoes; chill until ready to serve.
- Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume.
- Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl.
- Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne, and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
Poached Egg Facts courtesy of Wikipedia