terça-feira, 4 de janeiro de 2011

Daring Cook's - December 2010 - Poached Eggs

Blog-checking lines: Jenn and Jill have challenged The Daring Cooks to learn to perfect the technique of poaching an egg. They chose Eggs Benedict recipe from Alton Brown, Oeufs en Meurette from Cooking with Wine by Anne Willan, and Homemade Sundried Tomato & Pine Nut Seitan Sausages (poached) courtesy of Trudy of Veggie num num.

Mandatory Items: To use the technique of poaching an egg (or vegan substitute) in either one of the recipes listed below or our own creative take on the challenge. But whatever we do MUST involve the technique of poaching.

I would never say that poached eggs are something daring, nor a challenge. I spent much omy life eating, watching someone making or doing poached eggs myself,  in my parents' house or in mine.
I could not say how many times I've added a   poached egg into a clear and transparent consommé. Not to mention the poached egg in the middle of steamed cabbage.
But I can't say that everything on this challenge are old to me. Along with the recipes of egg there was a English muffin recipe as well, which I found extremely interesting.
So I decided that, besides doing the good old egg and cabbage, I would try  the muffin recipe too. I must say I loved the bun. Surely, this goes to my personal archive, I will repeat it many times.

Eggs Benedict

4 eggs

2 English muffins
4 slices of Canadian bacon/back bacon (Didn't use)
Chives, for garnish (I used parsley instead)
Splash of vinegar (for poaching)

Hollandaise Sauce
3 large egg yolks
1 tsp. water
¼ tsp. sugar
170 g unsalted butter, chilled and cut in small pieces
½ tsp. kosher salt
2 tsp. freshly squeezed lemon juice
Pinch cayenne pepper (optional)

Fill a medium saucepan halfway with water and bring to a simmer. Cut the chilled butter into small pieces and set aside. Whisk egg yolks and 1 tsp. water in a mixing bowl large enough to sit on the saucepan without touching the water (or in top portion of a double boiler). Whisk for 1–2 minutes, until egg yolks lighten. Add the sugar and whisk 30 seconds more. Place bowl on saucepan over simmering water and whisk steadily 3–5 minutes (it only took about 3 for me) until the yolks thicken to coat the back of a spoon. Remove from heat (but let the water continue to simmer) and whisk in the butter, 1 piece at a time. Move the bowl to the pan again as needed to melt the butter, making sure to whisk constantly. Once all the butter is incorporated, remove from heat and whisk in the salt, lemon juice, and cayenne pepper (if using). 

If the water simmering in your pan has gotten too low, add enough so that you have 2–3 inches of water and bring back to a simmer. Add salt and a splash of vinegar (any kind will do). I added about a tablespoon of vinegar to my small saucepan (about 3 cups of water/720 ml of water), but you may need more if you’re using a larger pan with more water. Crack eggs directly into the very gently simmering water (or crack first into a bowl and gently drop into the water), making sure they’re separated. Cook for 3 minutes for a viscous but still runny yolk. While waiting for the eggs, quickly fry the Canadian/back bacon and toast your English muffin. Top each half of English muffin with a piece of bacon. Remove the eggs with a slotted spoon, draining well, and place on top of the bacon. Top with hollandaise and chopped chives, and enjoy!

English Muffin (recipe from Culinary Institute of Amarica)
1 1/2 teaspoons active dry yeast

1 cup water, warmed to 110°F
2 cups all-purpose flour
1 tablespoon unsalted butter, softened
1 teaspoon sugar
1 teaspoon salt
1/4 cup cornmeal, or as needed
Oil or solid vegetable shortening, as needed
Place the yeast and warm water in the bowl of a mixer and stir to completely dissolve. Let the yeast proof until foamy, about 5 minutes. Add the flour, butter, sugar, and salt to the yeast mixture. Mix ingredients together on low speed using the dough hook until all ingredients are blended, about 2 minutes. Increase the speed to medium-high and mix until the dough is smooth, another 5 minutes. Shape the dough into a ball and place it into a lightly greased bowl. Cover with plastic wrap and let the dough rise in a warm place until doubled in size, about 2 hours. Fold the dough gently over on itself in three or four places and turn the dough out onto a lightly floured work surface. Divide dough into 12 equal pieces. Shape into rounds and place on sheet pans that have been heavily dusted with cornmeal. Turn each muffin over to coat both sides with cornmeal. Cover and let rise until slightly risen, about 30 minutes. Preheat a griddle over medium heat and brush lightly with oil or shortening. Cook the English muffins until lightly brown on the bottom, about 5 minutes. Turn the muffins over and cook until golden brown, another 5 minutes. Split the English muffins by pulling them apart with a table fork. Toast them just before serving. Serve very hot.

Cabbage with Poached Eggs
1 / 2 cabbage, thinly sliced

4 garlic cloves, minced
1 / 2 onion thinly sliced
6 eggs
Salt to taste
Olive oil baste
In a large skillet, saute garlic and onion. Add the cabbage and salt and stir until wilted. Add a little water and simmer. Make holes in the cabbage stew, where you can put the eggs. Break one egg at a time and settle gently into place you have prepared. Cover the pan and let the egg cook for a few minutes. The time varies depending on the preference for more or less hard yolk.
I served the cabbage on individual plates and garnish with fresh paprika and rosemary.

Culinary Institute of America tutorial on eggs benedict including homemade English muffins, poaching eggs, and making hollandaise sauce:


Epicurious video tutorial on hollandaise:

Do not forget to visit The Daring Kitchen site, just to see what is happening in other kitchens and check more recipes with the technique of poaching.

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