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Hard Boiled Eggs with Hollandaise Sauce

on February 11, 2016

I like to keep hard boiled eggs on hand for a quick breakfast or packed lunches. I had more than usual leftover after making a big batch of deviled eggs for a party. I decided that boiled eggs with my go-to blender hollandaise sauce would be a nice accompaniment to steak. Steak and eggs is classic! Plus, hollandaise sauce keeps very well for several days if in an air-tight container. To reheat, place in a glass Pyrex type measuring cup or dish over hot water. If you try to reheat in a microwave or straight heat, the sauce is likely to curdle. I usually get at least three uses from this batch, since you only need a couple tablespoons per serving. Hollandaise sauce is great on broccoli, asparagus, and fish as well as most meats.

Hard Boiled Eggs: Anyone who thinks it is easy to boil an egg hasn’t boiled many. Size, temperature, freshness, all can make a big difference. My favorite method for hard boiled eggs: Place eggs in roomy pan, never crowd the eggs, cover with water–an inch above the eggs; bring to a boil, then turn off the heat and leave for 20 minutes. After 20 minutes, plunge the eggs into ice cold water, tap the eggs to crack the shells a bit, especially top and bottom which will help loosen the shell for peeling; leave for 3-5 minutes, then peel. I find starting at the wider end helps with the peeling. Also, I’ve found that farm fresh eggs are far harder to peel that store-bought eggs. I keep boiled eggs in an air-tight container with a layer of paper towel in the bottom; boiled eggs give off quite a lot of moisture.

Blender Hollandaise: Kitchen chemistry at its best!  You need the butter melted, and the egg yolks room temperature. I found this recipe decades ago in the Better Homes and Gardens Cookbook which along with the Joy of Cooking and Julia Child’s two volumes have been my primary cook books.

3 medium or large egg yolks

1/2  cup (one stick) butter, melted

1 Tablespoon lemon juice (apple cider vinegar works, too, but it does affect the taste–lemon tastes better)

1 teaspoon dijon mustard

dash of cayenne pepper or paprika

1 teaspoon water

1/2 teaspoon salt

Put the egg yolks with lemon juice, dijon mustard, cayenne, and salt in the blender, turn on, then slowly dribble the melted butter into the spinning yolks–can’t rush this. As the mixture thickens, add the teaspoon of water, which helps set the thickening.

If the sauce does not thicken, you can start over with some fresh egg yolks, and add the mixture back in slowly (may need to heat over water, the heat is part of the magic). I have saved a couple batches of hollandaise this way when I got into too big of a hurry at the beginning.

Halve or quarter the eggs, top with hollandaise and a sprinkle of parsley.


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