Eggs Benedict Part 1 - Poaching

Eggs Benedict is one of the most respected and imposing phrases in the brunch lexicon. Culled from the simplest ingredients - eggs, bread, and butter - this dish is nonetheless rendered intimidating for the legendary hollandaise sauce that, along with properly poached yolks, lends its distinctive creaminess. Awe-inspiring when prepared correctly, it is nothing more than eggs and toast when these crucial aspects are mis-executed.

With an eye to hosting, this dish demands a presentation to match its culinary prowess. Just as too-firm yolks will ruin the joy of consumption, a messy plate will fail to inspire the diner’s appetite. Such inspiration is particularly important for a dish as infamously challenging this: while Eggs Benedict are a high delicacy when dining out, guests might be nervous about trying them in the home. What if the host fails to emulsify the hollandaise? What if the eggs are raw and contain salmonella? What if the bread is soggy? The best way to put one’s guests at ease is with a clean, tasteful tableau.

 

The plate pictured above is a great example: the palette combines a range of colors without clashing, and - this is particular to Eggs Benedict - the heavy, lugubrious hollandaise does not dominate the dish or make it appear sloppy, but instead keeps to the center.

It is a good idea to plan out one’s presentation in advance whenever preparing for guests, because it allows you to produce multiple dishes that all look alike (that way no one feels short-changed!). For eggs Benedict in particular, such foresight is crucial. Once those eggs start cooking you will need both hands (ideally a second set of “helper” hands as well), and will need to move quickly so that the yolks don’t seize up.

The two pillars that hold up this dish are the texture of the eggs, and the hollandaise sauce. Poaching the eggs sounds intimidating, but, like nearly every other “intimidating” kitchen process, becomes achingly simple if one observes a few basic rules.

In a saucepan, heat enough water to cover an egg. When the water is just below a boil, add a couple teaspoons of vinegar. This will hold the egg together and help it to congeal so that you don’t end up with egg-drop soup. It is important that the water-vinegar solution does not fully boil, but remains slightly below that temperature threshold (otherwise, the yolks will become tough).

Working with one egg at a time, crack each into a small dish or cup. Use a spoon to swirl the water in the saucepan. Then, holding the dish on level with the simmering water, gently slide the egg - white and yolk together - into the pan. Using your spoon, “encourage” the white to wrap itself around the yolk like a turban.

After about 3 minutes, the whites will set and appear opaque. Lift the egg out of the water with a slotted spoon and set it - very gently! - on a paper towel.

The goal here is for the white of the egg to be solid enough to hold it all together, but for the yolk to remain soft and runny (think of the delicious texture when it spills out over the bread and swirls into the hollandaise...yum). So, timing is essential: under-cooking will cause the white to split prematurely, ruining the presentation; overcooking will mean no swirling :(

Three beautifully poached eggs and...one explosion

As you can tell, this is a rather complex process that may require several minutes for each egg. At the same time, you don’t want your poached eggs to cool too long before being eaten. In terms of serving, therefore, this dish may be best for smaller parties. Working with only one set of hands, it’s probably not realistic to prep more than three at a time while keeping temperatures correct.

Poached eggs can, of course, be used in a variety of other dishes. Enjoy them over quinoa, spinach salads, smoked ham, grilled tomatoes, on a slice of fresh baguette with a slab of brie... Or, if you're feeling sufficiently adventurous, stay tuned for our next post: Eggs Benedict Part 2 - Hollandaise Sauce