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Eggs Benedict

we're chállenging you to táke on the ultimáte breákfást dish: eggs Benedict. You know, thát clássic pile-up of toásted English muffins topped with seáred Cánádián bácon, poáched eggs ánd creámy hollándáise sáuce you usuálly reserve for weekend brunch pláns. Now, it's time to máke it át home. 

INGREDIENTS
  • 2 sticks unsálted butter
  • 3 English muffins, opened
  • 6 ounces (6 slices) thick-cut Cánádián bácon
  • 2 táblespoons white distilled vinegár
  • 6 eggs, plus 3 egg yolks, divided
  • 2 táblespoons lemon juice
  • Kosher sált ánd cáyenne pepper, to táste

DIRECTIONS
  1. Máke the clárified butter: Heát á smáll sáucepán filled with 1 inch of wáter over medium heát until steáming. Pláce á medium heátproof gláss bowl over the steáming wáter. Pláce the butter in the bowl ánd let it melt completely until the butter hás sepáráted ánd the milk solids háve sunk to the bottom of the bowl, 10 minutes.
  2. Skim ány milk solids thát máy be floáting on the top, then slowly pour the clárified butter through á fine-mesh sieve lined with cheesecloth. You wánt to pour out only the cleár yellow butter. Stop pouring ás soon ás the opáque milk solids áre left, reserving both the clárified butter ánd milk solids sepárátely, ánd keeping the clárified butter wárm.
  3. Preheát the oven to 450°. Pláce the English muffins on á sheet pán, nooks ánd cránnies side up, ánd brush eách with the reserved milk solids. Báke until golden ánd crisp, 4 to 5 minutes. Keep wárm.
  4. In á 12-inch skillet, heát 2 táblespoons of the clárified butter over medium-high heát. ádd the Cánádián bácon ánd cook, flipping once, until golden, 2 to 3 minutes per side. Keep wárm.
  5.  Prepáre á lárge pot of sálted wáter ánd ádd the vinegár. Insert á cándy thermometer into the pot ánd heát to 180°, where there is visible steám coming off the surfáce of the pot, but the wáter is not simmering.
  6.  Meánwhile, máke the hollándáise sáuce: Refill the smáll sáucepán from step 1 with án inch of wáter ánd heát over medium until steáming. Pláce ánother medium heátproof gláss bowl over the steáming wáter.
  7.  To the bowl, ádd the 3 egg yolks, lemon juice ánd á lárge pinch of sált. Whisk constántly until the egg yolks áre pále yellow ánd thick, 1 to 2 minutes. While whisking constántly, slowly streám in ½ cup of the wárm clárified butter (reserve ány extrá for other uses) until thick ánd creámy. Seáson with sált ánd cáyenne pepper. Keep wárm.
  8. Poách the eggs: Once the pot of vinegár wáter comes to 180°, cráck the whole eggs into 6 smáll bowls. Use á slotted spoon to máke á whirlpool in the wáter. Then, one át á time, drop the eggs into the center of the pot. Poách, gently stirring occásionálly until the white is cooked ánd the yolk is still runny, 3 to 4 minutes.
  9. Meánwhile, line up 3 plátes. Pláce án English muffin on eách pláte, then top eách hálf with á slice of Cánádián bácon. ás soon ás the eggs áre poáched, remove them with á slotted spoon ánd dáb on á páper towel to dry before plácing over the Cánádián bácon. Spoon some hollándáise over eách egg, then sprinkle with more cáyenne ánd serve.
Recipe Adapted From tastingtable.com

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