Start with clarifying the butter. It can be made with direct heat with a pan, or with a Bain Marie. When all the butter melts, leave it in room temperature and use only clear fat on top.On a bain-marie, it should be over 45-50 degree, start to whisk egg yolk with water. After making the emulsion fluffy, start to add clarified butter slowly.
After you’ve added the butter, whisk for 30 seconds more, and add seasonings. Continue to whisk until the sauce starts to thicken.Keep the sauce at hot place, around 35-40 degree.
Alcoholic Version Method
If you want alcoholic one, cut shallot onion very thin, in a small pot, sauté them little bit with olive oil. Then deglaze with white wine
Reduce it to about ⅓. Strain and the juice can be used to mix with the eggs instead of the water.
How To Poach Eggs
First, allow the eggs to drain. Crack the eggs one at a time in a mesh sieve, and allow the “water” to drain. Once the water has drained, carefully transfer the egg into a bowl and set aside.To poach your eggs, start by adding the water to the sauce pan. When the water starts to bubble, reduce the water to medium low. You do not want the water to boil. Using a spoon, spin the water in a circular motion and drop one egg at a time.*** Once the white form itself around the egg, add the second egg slowly.
Cook the eggs on medium low heat for 3 to 8 minutes. After three minutes and after the top layer is completely covered with the whites, slowly use a slotted spoon to lift the egg and check the egg for firmness and desired doneness simply by using your finger and gently pressing on the egg.Sit the eggs aside in an ice bath so you cook the other eggs (if any). To reheat, simply add the poached eggs to a warm water bath for 45 seconds to a 1 minute and serve with the sauce.
When poaching eggs, do not add salt to the water, as it will cause the whites to separate.
It is best to keep the eggs separately as it will be easier for you to pour into the water. The easiest way to make clarified butter is using a piping bag. Just melt the butter, pour into piping bag and use a hook to hang it. Wait for an hour and use a scissor for opening tips of piping bag.
If the sauce has not thickened properly or split, in a new bowl whisk one egg yolk. On a bain-marie, whisk the new egg yolk then add the old sauce slowly.
You can use the sauce again! For the best sauce, use non-salted butter. Also, butter should be about 86% fat. Dried onion dust can be used to enhance the taste.
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