So my sister Solenn loves to make Eggs Ben in the morning, it’s something we’ve always had as kids and is a staple at home.

She has always had an issue actually poaching the eggs and unless you have an immersion circulator at home, you do actually have to do it the traditional way.

Her issue was that she was too scared to add the amount of vinegar that is necessary to bind the egg white properly. Moreover, she probably doesn’t check how fresh the eggs are each time. For a perfect poach egg, these two things are absolutely necessary.

My trick for the water (1.5l) is to add about 1/4 cup of white vinegar to my poaching water and to create a strong vortex and slowly slipping the egg in (pre-cracked in a bowl). When the egg is in, slowly keep lapping the egg to make sure the white stays compact.

Water has to be boiling. Turn off the fire and then proceed with the poaching.

For the hollandaise: the use of a double boiler is crucial. 4 egg yolks, 1 tbsp of lemon juice, 1/2 cup melted salted butter, some cayenne, salt and pepper. Mix everything together in a double boiler as i do in the video. For the bread: Any muffin will do, or any bread you want actually would work. Just toast it with some butter or extra virgin olive oil.

For the meat element: anything cured works, seared or as is (in the case of bresaola and dried meats). You can also use smoked fish.

Enough talking 🙂 enjoy the video!

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