The food lab better home cooking through science ( PDFDrive ) 120

PERFECTPOACHED
EGGS

3quartswater
2tablespoonskoshersalt
Largeeggs(asmanyasdesired)
1.Combinethewaterandsaltinalargesaucepanandbring
to a boil over high heat, then reduce the heat to the


lowestsetting.
2. Carefully break the eggs into individual small bowls or
cups. Carefully tip one egg into a fine-mesh strainer set
overabowlandallowtheexcesswhitetodrain,swirling
the strainer gently. You should be left with the yolk
surrounded by tight egg white. Gently lower the strainer
intothewater,thentilttheeggoutintothewater.Repeat
withtheremainingeggs.
3. Allow the eggs to cook, swirling the water occasionally
to keep them moving lazily around the pan and gently
turning them, until the whites are fully set but the yolks
arestillrunny,about4minutes.
4. To serve immediately, pick up the eggs one at a time
with a perforated spoon and transfer to a paper-towellinedplatetodrainbriefly.Serve.
5.Or,tosavetheeggsforlater,pickuptheeggsoneata
time with a perforated spoon and transfer to a bowl of
cold water to chill, then store submerged in the water in
the refrigerator for up to 3 days.To reheat, transfer to a
bowl of hot water and allow to stand until warm, about
15minutes.

HOLLANDAISESAUCE
For many aspiring French chefs, great hollandaise is the
bane of their existence. Far removed from the gloppy,
greasy stuff you get at the typical diner, or worse, the
powdered “just add milk” cafeteria version, a true
hollandaise is creamy and rich, impossibly smooth, and
perfectlywellbalancedwiththeflavorsofeggs,butter,and