As much as I really want to study shorthand…

There’s about a week and a half before semester two starts again and I have a lot of shorthand to study (read: have to, but would prefer not to). At the same time, I’m trying to use my time off to get more cooking in before everything starts getting hectic again and I had a peculiar inkling this morning to try out hollandaise sauce. Peculiar because I neither like nor have had good experiences with hollandaise.

The first time I had eggs benedict was two Christmases ago when I was in Perth with Andrew and his family. We had breakfast at one of the Dome cafes, which to be fair aren’t bad. The hollandaise sauce, though, made me feel like throwing up – it was really thick, had little flavour to it and it was everywhere. A couple of others got the same dish and said it was a bit heavy but was okay. From then on I have stubbornly refused to order anything with hollandaise sauce in it whenever I go out to have breakfast or brunch.

Andrew, though, is somewhat of an egg connoisseur and has had eggs benedict many times. Apparently this cafe in Auckland’s Mission Bay makes the best eggs benedict he’s had so far 😉

Knowing this, I wanted to start practising my hollandaise sauce making so that I can one day get it right and we can just make it ourselves. My trusty recipe book had instructions for hollandaise but I looked online and found this recipe, which I ended up following.

I rejigged the measurements because I didn’t need a whole cup of the sauce. I ended up using only one egg yolk, about 1/2 tablespoon lemon juice, 2 tablespoons of melted butter and pinches of salt, pepper and paprika.

The yolk didn’t scramble – woohoo! But it also didn’t really taste great, in fact I almost couldn’t taste it at all, which I’m almost 100% sure is because of how I adjusted the measurements of the other ingredients.

The poached egg, on the other hand, turned out perfect so I’m pretty satisfied with my breakfast this morning even if the sauce was a bit of a non-event. It’s not complicated so I’m keen to try it out again soon!

Photo: Tao Lin

Photo: Tao Lin

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