The food lab better home cooking through science ( PDFDrive ) 126

EGGS BENEDICT SERVES 2 TO 4 2 tablespoons kosher salt 2 teaspoons vegetable oil 4 slices Canadian bacon or thick-cut ham 4 large eggs 2 English muffins, split, toasted, and buttered 1 recipe Foolproof Hollandaise (here), kept warm Dash of cayenne pepper (optional) Minced fresh parsley or chives (optional) Combine 3 quarts water and the salt in a large saucepan and bring to a boil over high heat While the water is heating, heat the vegetable oil in a 12inch stainless steel or cast-iron skillet over medium heat until shimmering Add the Canadian bacon (or ham) and cook, turning once, until browned on both sides, about 5 minutes Transfer to a large plate and tent with foil to keep warm Carefully break the eggs into individual small bowls or cups Turn off the heat under the boiling water Carefully tip one egg into a fine-mesh strainer set over a bowl and allow the excess white to drain You should be left with the yolk surrounded by tight egg white Gently lower the strainer into the water, then tilt the egg out into the water Repeat with the remaining eggs Allow the eggs to cook, swirling the water occasionally to keep them moving lazily around the pan and gently turning them, until the whites are fully set but the yolks are still runny, about 4 minutes Remove the eggs with a slotted spoon and transfer to a paper-towel-lined plate to drain Top each English muffin half with a slice of Canadian bacon, followed by a poached egg Spoon some hollandaise sauce over the eggs, sprinkle with the cayenne pepper and herbs, if using, and serve immediately, passing the extra hollandaise in a warm ... with the yolk surrounded by tight egg white Gently lower the strainer into the water, then tilt the egg out into the water Repeat with the remaining eggs Allow the eggs to cook, swirling the. ..1 recipe Foolproof Hollandaise (here), kept warm Dash of cayenne pepper (optional) Minced fresh parsley or chives (optional) Combine 3 quarts water and the salt in a large saucepan and bring to a boil over high heat... water occasionally to keep them moving lazily around the pan and gently turning them, until the whites are fully set but the yolks are still runny, about 4 minutes Remove the eggs with a slotted spoon and transfer to a paper-towel-lined plate to