Baker teaches her advanced foods class how to cook poached eggs with Hollandaise Sauce and Biscuits in this clip.

Video filmed by Scott Watson.

Poached Eggs

4 eggs

Directions

1. Fill water ½-3/4 way full in your LARGE saucepan
2. Cook on 6, when water begins to bubble turn down to a 4
3. Stir spoon clockwise until a funnel starts to form
4. Crack 1 egg onto a plate
5. Pour egg into the center of the funnel in the water
6. Do not TOUCH or STIR water anymore!!!!
7. Let it sit for about 2-3 minutes
8. Spoon out with slotted spoon
9. Place onto plate

10.  REPEAT

Hollandaise Sauce

1 1/3 cup unsalted butter

2 large egg yolks

2 tablespoons cold water

1 tablespoon strained freshly squeezed lemon juice, plus more as needed

1 teaspoon kosher salt

1 drop Worcestershire sauce

white pepper or a pinch of cayenne pepper

1. In a medium pan, completely melt the butter over medium-low heat
2. Remove from the heat and set it aside for 5 minutes. Skim and discard the white foam that rises to the surface of the butter
3. Pour the clear golden butter into a liquid measuring cup. DO NOT add the milky solids and watery liquid at the bottom of the saucepan
4. Fill small sauce pan 2 inches deep. Bring to a gentle simmer on a level 6.

The first in hopefully a very long, hungry series, this video features Focus on Foods teacher Julie Baker giving step by step instructions to cooking M&M Mini Cookie Treats. Her recipe, though uncommon as it features nutmeg, is nonetheless delicious. The full recipe ingredients and instructions will be posted later this week.