MCM Electronics K41589 - Specialty Egg Cooking Methods; Using the Poaching Tray; Using the Omelette Bowl

22
Recipes
welcome booklet
EGGS BENEDICT
INGREDIENTS
4 egg yolks
3½ tbsp lemon juice
1 pinch ground white pepper
⅛ tsp Worcestershire sauce
1 tbsp water
1 cup buer, melted
pinch of salt
4 eggs
fresh asparagus
4 strips Canadian-style bacon
2 english muffins cut in half
2 tbsp buer, soened
chives or cayenne pepper
23
Recipes
welcome booklet
DIRECTIONS
HOLLANDAISE SAUCE
On the stovetop, fill the
boom of a double boiler
part-way with water. Make
sure that water does not
touch the boom of the
bowl. Bring water to a gentle
simmer.
In the top of the double
boiler, whisk together egg
yolks, lemon juice, white
pepper, Worcestershire sauce,
and 1 tablespoon water. Add
the melted buer to egg yolk
mixture 1 or 2 tablespoons at
a time while whisking yolks
constantly.
If hollandaise begins to get
too thick, add a teaspoon or
two of hot water. Continue
whisking until incorporated.
Whisk in salt then remove
from heat. Place a Lid on pan
to keep sauce warm.