Sunday, September 21, 2008

I'm not to blame

I followed the directions exactly and precisely. Everything was looking good. The hollandaise sauce was creamy and perfect. And then I decided it probably needed a good stir before pouring it over our eggs benedict. The recipe doesn't say not to give it a good stir. Why doesn't stir sauce? But the second I stirred, the sauce curdled into the mess you see above. No smooth sauce - instead a chunkified one. And while it tasted as good as if it were smooth, it just doesn't make for a very pretty picture.

Next time I am definitely using this version of the recipe to make my hollandaise sauce. In fact, I have to give a shout out to the Pioneer Woman in general with this recipe. Do you see those perfectly formed eggs on top of the muffins? Those are a tribute to PW. The instant I saw her eggs benedict on her blog I began practicing making my poached eggs tornado style. At first it took two of us, one cracking the eggs and the other stirring the water into a frenzy, but THIS recipe. The one right here, was the first time I was able to accomplish this task on my own to create perfect little egg bundles.

Eggs Benedict
Hollandaise Sauce (from Williams Sonoma)
  • 2 egg yolks
  • 1 Tbs. lemon juice
  • 1/2 Tbs. water
  • 1/8 tsp. salt
  • 1 pinches of freshly ground white pepper
  • Pinch of cayenne pepper
  • 1 stick unsalted butter, melted andcooled slightly
  1. In a small, heavy saucepan over low heat, whisk the egg yolks, lemon juice and water constantly until the mixture begins to thicken and continue whisking for about 1 minute more, but remove the pan from the heat as soon as the mixture thickens.
  2. Transfer the mixture to a blender, add the salt, white pepper and cayenne pepper and blend until smooth. Let cool for 1 minute.
  3. With the motor running, slowly pour in the melted butter in a thin stream until incorporated. Taste and adjust the seasonings. Transfer the sauce to a saucepan and keep warm over very low heat.

Poached Eggs (From The Pioneer Woman)
  • 4 eggs
  1. Bring a pot of water to a boil. Now, with a spoon, begin stirring the boiling water in a large, circular motion. Think F5 tornado.
  2. When the tornado’s really twisting, crack in an egg. Or two. Or four.
  3. It’s difficult to see because of the motion, but what’s happening is, the egg is wrapping around itself as it cooks, keeping it together.
  4. After 2 1/2 minutes remove the eggs from the water.
Putting Everything together
  • 2 English muffins
  • 5 tsp softened unsalted butter
  • 4 slices ham
  1. Preheat a broiler.
  2. Lightly spread the cut sides of each muffin with 1 tsp. of the butter and broil until golden, 3 to 5 minutes. Turn off the broiler, cover the muffins or crumpets with aluminum foil and keep warm in the oven.
  3. Meanwhile, in a small pan over medium-high heat, melt the remaining 1 tsp. butter. Add the ham and cook until golden, about 1 minutes per side. Keep warm.
  4. Place 2 muffin halves on each of 4 warmed individual plates. Top each muffin half or crumpet with a slice of ham, an egg and some of the sauce. Serve immediately.

Serves 2.
Each Serving has:
Calories 896.5
Total Fat 73.3 g
Total Carbohydrate 30.1 g
Protein 32.5 g


  1. So sad about the curdled Hollandaise! :(

  2. Who knew a simple stir could stir up curdles. Thankfully the taste stayed in tact even if the sauce didn't make prettiest at the party. We learn something new every day.

  3. This is one of those things I really need to attmept one of these days. I'm just so intimidated! Sorry about the curdles...I'm glad it still tasted good!

  4. Love eggs Benedict but I am afraid to make the sauce.

  5. Sorry about the sauce but overall your eggs look fabulous!

  6. Sorry about the curdling, I hate when something tastes good but doesn't look so hot. One time I made a key lime pie with a meringue top. As I was making the meringue it looked great but I hadn't reached the suggested time of mixing, so I kept going and boom....before I knew it is was a flat mess.

    But it still tasted good!

  7. Too bad it curdled! That is always a bummer. At least you learned something from it. I have never made anything as tedious as hollandaise sauce or custard or anything, so I can only imagine how challenging it is!

  8. omg, poaching eggs is the biggest pain in the butt EVER. i applaud your efforts. hell, it's such a a pain that i'm standing up as i clap.

    and, i totally would've stirred it, too. bummer.

  9. I love hollandaise, but I've been too intimidated to try it out myself.
    I really must give it a go someday, though, because I love me some eggs benedict.

  10. i think jim would die if i ever made eggs benedict at home, from scatch. hmmm.... :)

  11. I am so sad for your Hollandaise.