193 hollandaise egg yolks Recipes

egg yolks, freshly squeezed lemon juice, unsalted butter, melted (1 stick), cayenne, salt, eggs benedict, canadian bacon, english muffins, split, white vinegar, eggs, salt and pepper, to taste, hollandaise sauce , recipe above, fresh chopped parsley, for garnish

egg yolks, freshly-squeezed lemon juice, unsalted butter , cut into pieces, white wine, white vinegar, coarse salt and pepper to taste, toast english muffin slices under the broiler or in the oven for approximately 3 minutes or until golden brown. remove from broiler, spread with 1 tsp butter. in a large frying pan, cook ham or canadian bacon slices until lightly browned and place them on each english muffin half., if you can poach an egg read no further, use a pan that is at least 3-inches deep so there is enough water to cover the eggs and they do not stick to the bottom of the pan. note: to prevent sticking, grease the pan with a little oil before filling with water. add vinegar and salt to the poaching liquid; bring the poaching liquid to a boil and then reduce to a simmer before adding the eggs (bubbles should not break the surface). hint: when you poach eggs, adding a little vinegar and salt to the water will helps the egg to hold its shape. without it, the eggs will become skeins of protein tangling up in the water., break each egg onto a saucer or into small cups or bowls. slip eggs carefully into simmering water by lowering the lip of each egg-cup 1/2-inch below the surface of the water. let the eggs flow out. immediately cover with a lid and turn off the heat. set a timer for exactly three minutes for medium-firm yolks. adjust the time up or down for runnier or firmer yolks. cook 3 to 5 minutes, depending on firmness desired., water with slotted spoon. lift each perfectly poached egg from the with a slotted spoon, but hold it over the skillet briefly to let any clinging to the egg drain off. drain well before serving. top each english muffin half with 1 poached egg. spoon warm hollandaise sauce over eggs and garnished with a small parsley sprig or chopped chives.

egg yolks, fresh lemon juice, unsalted butter, chilled, unsalted butter, melted, salt to taste, ground white pepper

egg yolks, tarragon vinegar, light cream, salt , cayenne pepper, sweet butter, frozen and cut into 8 pieces, drops lemon juice

egg yolks (room temperature ), lemon juice, vinegar, prepared mustard, cayenne pepper, butter (4oz or 1 stick)

egg yolks, at room temperature, water, lemon juice, butter, diced and at room temperature, salt, white pepper, paprika or cayenne pepper, if desired

egg yolks, lemon , juice of, water, salt and pepper, prepared mustard, chopped fresh parsley, butter (melted )

egg yolks (fresh ), lemon juice , plus more to taste, cayenne pepper , plus more to taste, salt, sugar (sounds odd, but he thinks it helps with the proteins), butter, cut into tbsp-size chunks

aioli , sauce (or hollandaise or bearnaise broken), egg yolk (more if you have a large batch)

eggs, poached, english muffins, split, toasted, ham, hollandaise sauce, egg yolks, butter, melted, lemon juice, cayenne pepper to taste, salt to taste, parsley, chopped

egg yolks, cold water, lemon juice, unsalted butter, cold and cut into pieces, salt and white pepper

egg yolks, lemon juice, butter or margarine, softened and divided, salt, red pepper