Eggs Benedict

Unfortunately, this episode of cooking in the kitchen with Focus on Foods teacher Julie Baker could not be overlayed with titles, instructions, and ingredients like the previous episode. However, you can read the full recipe below the video on this page instead.

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.