Allora…

I got Mastering the Art of French Cooking by Julia Child for christmas and decided my first two recipes to try would be poached eggs and then sauce hollandaise. I was very nervous – esp about the hollandaise. I was also halving (half-ing) the recipe bc what the heck am i gonna do with 2 cups of hollandaise sauce besides have a cardiac infarction. So with a pot of coffee, apron, and an improper whisk I forged ahead:

Realized I don’t actually have a real whisk…decided to use a beater from my electric hand mixer:

Couldn’t manage to take photos while scurrying to poach the eggs correctly. With instructions like “immediately” and with lengths of time like “2 or 3 seconds” a camera wasn’t really happening. But here is the second egg – very nice!

I couldn’t manage to do two eggs at the same time. So i poached the first one and then put it in a bowl with cold water. To reheat after I made the hollandaise sauce, you just put the egg in a bowl of hot water w/ salt for a minute.

Beating egg yolks and butter into oblivion:

After adding nearly an entire stick of melted butter (seriously):

Not too shabby!

For dinner? SALAD! and some cholesterol medication.

This entry was posted on Wednesday, December 30th, 2009 at 3:25 pm and is filed under cooking, life. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.