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Thread: Eggs Benedict

  1. #1
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    Eggs Benedict

    ..this may be old hat to most of you, but it is a new taste/cooking experience for me.. A few weeks ago, at an estate sale I picked up an egg poacher, valued at about $50, got fot$15...anyway, only having made poached eggs once or twice, the old fashioned way, many years ago, I thought why not try this! Then looked up recipe for EB...thinking must be a package mix for the hollandaise, as it sounded too intense to do early in morning. Found it at Walmart on latest shopping trip, picked up the Canadian bacon too-long time since having that too! So did it this morning...sharing with dd. She has had before, me, never! She said perfect. I just enjoyed the taste! I know I cheated with the mix, but will buy a few more packages....I bet that would be good on fish, or fresh steamed asparagus. So that's my new learning experience for today. Btw-- that little poacher made perfect eggs! Good investment...

  2. #2
    Super Member SusieQOH's Avatar
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    Egg poachers!!! My Mom always made us poached eggs when we were sick. Such a cozy memory. I'm coming over for your Eggs Benedict haha Love them!

  3. #3
    Power Poster feline fanatic's Avatar
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    I swear by Knorr Hollandaise mix. It is the best! Squeeze a little fresh lemon in at the end, really brightens up the flavor. I have a special little pan for poaching eggs too. It is a regular pan for the water and an insert that goes above it with cups in it for the eggs. Technically it is steaming the egg but it works for me. I like my poached eggs to have a runny yolk, like a soft boiled egg.

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    I've been trying for years to get make a good hollandaise sauce. I don't try all that often - and the last time was for New Years and it was another flop. So I just put cheese over the top of the eggs/ham and DH loved it anyway.

    I do like the Knorr mixes, but I really want to learn the technique.
    My name is Cathy - and I'm addicted to old sewing machines and their attachments.

  5. #5
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    There is a hollandaise sauce recipe in the cookbook that came with my Waring Blender in 1964 or 1965. Makes great hollandaise sauce.

  6. #6
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    I love Eggs Benedict! It's one of those things I order when we go out to breakfast because no one else in my family likes it. So I haven't even tried to make it. But I love soft boiled eggs and have the little egg cooker from QVC which makes perfect soft boiled eggs.

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    Blender Hollandaise sauce is easy and always works for me. I have a recipe in an old McCalls cookbook.

    But if you want a real cheat, add fresh lemon juice to good quality mayo, a bit of zest too. Basically Hollandaise is a warm lemon mayo.

    If doing the blender version, add barely a pinch of cayenne or hot paprika to the blender. It does not make the sauce spicy, but does enhance the flavour.
    Attending University. I will graduate a year after my son and year before my daughter.

  8. #8
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    EB is tops on my favorites list. I have a recipe from the Joy of Cooking book that I got as a wedding shower gift-51 years ago. Still use it a lot.

  9. #9
    Super Member JENNR8R's Avatar
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    Here is the recipe I use when I want hollandaise. The real stuff doesn't last long enough and is too fussy to make.

    Mock Hollandaise Sauce


    1/4 cup sour cream
    1/4 cup real mayonnaise
    1 teaspoon lemon juice
    1/2 teaspoon prepared mustard

    Blend the ingredients, cook and stir until hot


    Real Hollandaise sauce separates after about 90 minutes. This recipe tastes similar and keeps in your refrigerator for weeks. Tastes great on vegetables. Sometimes I add curry or cayenne pepper to taste as a variation

  10. #10
    Super Member Cindy60545's Avatar
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    Ooh! One of my favorite foods! I make my own sauce, but I add just a touch of horseradish to it. Not much, maybe 1/2 a teaspoon, just enough to give it a little tang & not too much to overpower anything. I use the sauce for EB, over asparagus, fish, whatever I happen to think it might work with.

  11. #11
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    The best one is Eggs Royale. The same as Eggs benedict but smoked salmon instead of ham. My favourite Brunch when we go out

  12. #12
    Super Member Stitchnripper's Avatar
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    Quote Originally Posted by Tothill View Post
    Blender Hollandaise sauce is easy and always works for me. I have a recipe in an old McCalls cookbook.

    But if you want a real cheat, add fresh lemon juice to good quality mayo, a bit of zest too. Basically Hollandaise is a warm lemon mayo.

    If doing the blender version, add barely a pinch of cayenne or hot paprika to the blender. It does not make the sauce spicy, but does enhance the flavour.
    Me too! I have that old cookbook and the blender stuff tastes fine enough for us.
    Alyce

  13. #13
    Super Member cashs_mom's Avatar
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    Quote Originally Posted by feline fanatic View Post
    I swear by Knorr Hollandaise mix. It is the best! Squeeze a little fresh lemon in at the end, really brightens up the flavor. I have a special little pan for poaching eggs too. It is a regular pan for the water and an insert that goes above it with cups in it for the eggs. Technically it is steaming the egg but it works for me. I like my poached eggs to have a runny yolk, like a soft boiled egg.
    I have an ancient one of those. I'd love to find another but so far no luck. They work great!
    Patrice S

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  14. #14
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    Mine is so old I don't remember when it was bought. I still use it occasionally. Would not part with it for all of the money in the world.

  15. #15
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    I LOVE eggs benedict. I don't eat it very often...it's special treat. I love it with avocado instead of ham. I use that same McCall's recipe for blender hollandaise and it always works for me. I'm not sure why some people have trouble with it. Maybe it's got something to do with temperature.

    ~ C

  16. #16
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    Quote Originally Posted by Tothill View Post
    Blender Hollandaise sauce is easy and always works for me. I have a recipe in an old McCalls cookbook.

    But if you want a real cheat, add fresh lemon juice to good quality mayo, a bit of zest too. Basically Hollandaise is a warm lemon mayo.

    If doing the blender version, add barely a pinch of cayenne or hot paprika to the blender. It does not make the sauce spicy, but does enhance the flavour.
    Love your tips. I put a dash of cayenne in mine too. I also use tofu mayo with lemon at home for a "mock hollandaise" and it's not bad. It cuts down on the fat and cholesterol. When I go out, I don't worry about it and order the real deal...yummmm!

    ~ C

  17. #17
    Super Member Watson's Avatar
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    Most of the time a hollandaise doesn't "work out" because it splits or separates.
    If this happens, try whisking in boiling water a drop at a time until it come back together.

    Watson

  18. #18
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    success! made it this weekend and it turned out really good. I am doing the method of mixing egg yolk up, and then drizzling in hot butter (200 deg) and whipping with emersion blender
    My name is Cathy - and I'm addicted to old sewing machines and their attachments.

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