According to the letter writer, who claims to be a second cousin of Lemuel’s, Mr. There does exist, however, a letter claiming that in a 1942 issue of The New Yorker magazine, an interview with one Lemuel Benedict revealed the origin of this wonderful breakfast tradition. Honestly, to the best of my knowledge, there is no verifiable answer. But, hey, if you lose one…throw in another!Īs an aside, you might wonder, as many do (do they, though?), where this delectable breakfast dish received its admittedly odd nomenclature. They just take a bit of extra babysitting. I’ve had poached eggs in a purportedly authentic (American) French boulangerie, so I’d like to think I know what they’re supposed to taste like – these are basically there. I will try to get a poacher and correct my ways. The water is to be barely simmering, the eggs are to be completely fresh, or, if such eggs are not available, a poaching pan is to be used. Personally, I find it easiest to get a pot of boiling water as hot as possible, crack in an egg, and then use a slotted spoon to help keep it together while it cooks for a moment or two. Ree Drummond ( The Pioneer Woman) has a great tutorial on it, though I must admit, I don’t find the swirling of the water particularly helpful. Excellent! Go forth and poach! And…if you don’t…well, don’t be afraid to try it. Now, the poached eggs on the other hand…well, hopefully you already know how to poach eggs. The addition of a bit of Dijon mustard and a dash of hot sauce adds a delectable tang, and I’ve never had it turn out anything but mouthwateringly delicious Two of our favorite blogs, Taste and Tell and The Pioneer Woman, both have easy blender hollandaise sauce posts, and while they’re each quite excellent, I actually prefer Deborah’s at Taste and Tell. Luckily, the advent of the electric blender means that “sauce hollandaise” is no longer dreaded (though many still seem to find it intimidating) – in fact, it’s downright simple. Julia Child describes “sauce hollandaise” the following way in Mastering the Art of French Cooking, Volume One: “It is probably the most famous of all sauces, and is often the most dreaded, as the egg yolks can curdle and the sauce can turn.” It can turn. Poached eggs (“cheese sauce,” to quote Julie & Julia) and hollandaise sauce? Yes, please. Basically, it’s a friendly, approachable meal that still seems European enough to be just slightly exotic to the American palate.Īlso, it tastes amazing. Its ingredients are named after countries (English muffins? Canadian bacon?). It’s that meal that everyone likes to order at a breakfast establishment because it seems elegant and cultured, but with an ingredients list that is relatively simple, pronounceable, and short. In the six years since then, we’ve continued to make this recipe on a regular basis, and enjoy it! I’ve personally developed into a bit of an Eggs Benedict fanatic – can’t help but try any and all variants I see on menus at restaurants! This is a basic, simplified, approachable way to get tasty eggs benedict on your brunch table.Įggs Benedict. This post originally appeared on Catz back in January of 2014.
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