Hello Food Diary and Hungry Bloggers!!
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| Eggs Benedict with Hollandaise sauce |
I know you have all at some point in your lives heard the story of Humpty Dumpty....and how he sat that darn wall, had a great fall, and couldn't get put together again. Well, today was egg day and I feel like all the eggs I grabbed from the refrigerator had been hanging out with that little old Humpty Dumpty...becuase they just couldn't get themselves together (oh wait, maybe that was me?)! Today was hard!! I had a little trouble with all of my dishes. "How,? you say. They are just eggs...everyone can cook an egg." WRONG...well kinda. An egg is a very easy thing to cook...but not when you have to cook it to be the perfect consistency for each dish. They are very sensitive little things, and there is a perfect way to cook each type of egg dish. (Scrambling them and throwing them into a pan until they are nice and yellow will not cut it!). On our plate for today we made Eggs Benedict with Hollandaise sauce, Over medium fried eggs, a French Omelet and a Western Omelet. (Let me just say I have a whole new found respect for those places that serve breakfast all day! Yikes!) I started with what I thought was going to be the hardest....Eggs Benedict. For this dish you have to poach the eggs. What is poaching you ask? Poaching is cooking something in a large quantity of simmering water. So I heated up some water in a saute pan, added 2 oz of vinegar to help the protein in the egg coagulate, and salt for flavoring. Once my water was ready I gently poured in my eggs, being very careful not to break the yolk. While my eggs were poaching, I heated up my Canadian bacon and English muffin the the recipe called for. I also started on my sauce...The mighty hollandaise sauce has returned...to haunt my day. In the past I had no trouble whipping up a nice batch of hollandaise, but today I did. I broke my sauce a whopping 3 times! After my 3rd attempt to fix my broken sauce...all of my other ingredients had finished cooking and were getting cold. Frustrated...I plated my food and topped it with what I knew wasn't a good sauce. I knew what chef was going to say before it even came out of her mouth! "Your food looks nice, but is a little overcooked (which is from sticking it in the oven to reheat it) and your sauce is broken." I was expecting to hear the bad news, so it didn't effect me too much.
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| Over Medium Eggs |
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| French Omelet |
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| Western Omelet |
Now onto my 3 other dishes...I have 20 minutes left. yikes. I took 3 saute pans and added a tablespoon of clarified butter to each pan, then heated them all up. In my first pan I cracked in two eggs for my fried over medium dish. I let them cook until they were white and I successfully flipped them! I let them cook for another minute or so and plated them for chef. "A little over done," was the comment I got. It was really hard to get thing perfect. In the other pans I threw in my French omelet mixture (2 eggs, and fins herbes - fresh Chives, tarragon, parsley and chervil). I let that cook until it was almost done, then I folded it in thirds and rolled it onto my plate. "Very nice, a tad over done, but good," is what chef said. With 5 minutes left I started my western omelet. I took 2 eggs, whipped them together and added them to my hot, buttered pan. When it was just about done I added my sauted mushrooms and cheddar cheese. I folded it in half and slide it on my plate. I topped it with some more cheddar and gave it to chef. "Very good, Looks great" YES!! I got one right! Its about time. Exhausted and a little frustrated I cleaned up my station. Egg day has left my brain a little scrambled (haha).
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