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#Struggletimes Eggs Benedict / Learning How to Make Poached Eggs

Updated: Aug 27, 2020

Eggs Benedict is an open-faced sandwich with poached eggs, Hollandaise sauce on an English Muffin. I always think of it with ham also. I've had them for breakfast or brunch in restaurants, but I wanted to try to make it myself for Eggs Benedict Day.

#Struggletimes aspect of this Eggs Benedict

However, since I didn't have too many eggs, I didn't want to try to make Hollandaise sauce (which uses egg yolks see below). I also didn't have English muffins; just Brioche hamburger buns -- only thing left in the bread aisle. So really what I was trying to make was a poached egg with ham on bread. Haha! :)

What is Hollandaise sauce?

Hollandaise is one of the five mother sauces in French cuisine. Hollandaise sauce (/hɒlənˈdeɪz/ or /ˈhɒləndeɪz/; French: [ʔɔlɑ̃dɛz]), formerly also called Dutch sauce,[1] is an emulsion of egg yolk, melted butter, and lemon juice (or a white wine or vinegar reduction). It is usually seasoned with salt, and either white pepper or cayenne pepper.

https://en.wikipedia.org/wiki/Hollandaise_sauce https://en.wikipedia.org/wiki/Eggs_Benedict

History of Eggs Benedict

I found lots of different conflicting theories and stories. Whoever came up with it doesn't really matter...It's tasty! :)

"As we mentioned coming in, the actual origin of Eggs Benedict is one shrouded in myth and mystery. There are those that profess that it was the favorite breakfast of the notorious betrayer Benedict Arnold, and became a favorite of the British after his defection from the American Revolutionary forces.

Others say that its origins are far more recent, being the result of a hangover remedy ordered by one Lemuel Bendict, a Stock Broker who celebrated a bit too hard the night before. While the original order in this case is rumored to be “buttered toast, poached eggs, crisp bacon, and a hooker of Hollandaise”, and the maître d’hotel was so impressed with it that he made a couple modifications and added it to the menu.

Another, purportedly older origin story speaks of Pope Benedict XIII and a bit of an obsession with a particular egg dish. Every day he would order this specific meal when the opportunity presented itself, and so it was that it became deeply associated with him. It also was rumored that there was something going on with his health that made eggs be something of a craving as it helped to assuage the effects."


"Delmonico’s also claims to be the first restaurant to serve eggs Benedict, which, quite frankly, seems like a pedestrian milestone for a place that pioneered the concept of using fancy linens to wipe food off of people's faces. After all, eggs Benedict is a fairly simple dish, with only four components: eggs, bacon, English muffin, and hollandaise sauce. But the origin of the eggs Benedict is and steeped in the lore of New York City’s Gilded Age, when robber barons ran the town and fine dining consisted of multi-course meals and bespoke menu cards. The true history of the eggs Benedict is as murky as the identity of the human who created the eggs Benedict in the first place. 

According to Delmonico’s legend, eggs Benedict was created for and named after restaurant regulars Mr. and Mrs. LeGrand Benedict in the 1860s. “What I know is simply that Mr. and Mrs. LeGrand Benedict came all the time,” chef Olivia said. “They had eaten everything on the menu, they were tired of the menu, and they asked the brothers to create something new.” So the Delmonico brothers, along with their chef, Charles Ranhofer, created the eggs Benedict as we know it."



To make the poached eggs, I learned from Bobby Flay and Alton Brown from the Food Network. This video was helpful! I watched it a couple times while I was cooking.

Attempt #1:

I got my vinegar and water warming up on the stove. Vinegar helps the egg white to coagulate and stay together.

I didn't crack the egg normally because I was trying to save it for my egg art. Haha! But I still broke the yolk eventhough I was trying to do it carefully.

You put the egg in a separate little dish or bowl and then gently put it in the vinegar/water (photo 2). Since the yolk was already broken, I knew it was going to be messed up, but I decided to do it anyways.


We are good at this? Like I said, I knew it was going to be messed up, but I decided to do it anyways. It was sort of like Egg Drop Soup. It was fine.

I tried again...

Attempt #2:

This time I did crack the egg normally and I still saved it for my egg art. :)

I gently put the egg into the vinegar water.

You are supposed to measure the temp of the water to 192 degrees or something; I didn't do this.

You time it for 4 min. 30 sec. I did this, but the yolk still looked uncooked a little bit (maybe the water wasn't warm enough.) I covered it with a pan lid to cook the yolk a little more.

Then somehow, I was able to remove it from the water -- using a slotted spoon -- without breaking the egg!

RESULT: Success!

We are good at this! I did it! Poached egg with nice yolk-y inside!

One of these days, I'll learn how to make Hollandaise and have a real Eggs Benedict, but this #struggletimes Eggs Benedict was tasty anyways. :)

Give it a try! We are good at this!

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