Poached Eggs with Hollandaise Sauce
It took me a few tries to master the poached egg. Here are the secrets that I learned.
1) Bring about 2-4″ of water to a boil, then add 1 tsp of vinegar and lower temp to a simmer.
2) Crack your egg into a small dish so it can be gently poured without breaking
3) Create a “whirl pool” effect with your plastic spatula, then drop the egg into the center. The egg will sink to the bottom then slowly start to rise as it cooks. If the whites start to fall apart, gently push them back together with the spatula. To cook more than 1 egg at a time, repeat this process in the pot.
4) If you like “runny” yolks, then cook 3-4 minutes. For a cooked yolk, 6 minutes.
Paleo Hollandaise Sauce (courtesy of StupidEasyPaleo.com)
- 1/2 cup melted ghee
- 2 egg yolks
- 1 Tablespoon lemon juice
- Pinch of salt
- Pinch of cayenne pepper or dash of hot sauce
Directions for blender method (faster, fewer dishes):
- Gently melt the ghee in the microwave or on the stove top. It shouldn’t be boiling hot.
- Place the egg yolks, lemon juice, salt and cayenne pepper in the blender or Vitamix.
- Start the blender on low and run for about 30 seconds. Now…SLOWLY drizzle the melted ghee into the blender through the hole in the the lid. You must go slow or the emulsion will separate and get soupy.
- Once all the ghee is added and the Hollandaise has thickened, you’re done. Scrape it out and use on eggs, roasted veggies, a juicy steak…whatever your heart desires.
- Will keep for a couple days in the fridge though it will harden when it cools. Very, very gently warm in the microwave if desired. If you nuke it, the egg yolk will cook.