The secret to this super-simple eggs Benedict? Cornstarch. It stabilizes the emulsion in the hollandaise, helping to prevent the sauce from breaking while it cooks over direct heat. Easier than poaching, gently steaming eggs results in delicately tender whites and smooth, creamy yolks.
This was absolutely delicious except way, way too much salt! And I only did 3/4 of a tsp total. 1 tsp must be an error. Next time I'm not going to put any salt in until the very end and I'll do it just to taste. When the sauce was ready I just covered it and put it on the back burner with no heat and had no issues with it curdling. It was not very hot when I poured it on the plate, but I was ok with that. I put this over croissant toast and I highly recommend it.
顺便说一句，我认为将荷兰燃料保持在热水瓶中的最佳方法。当我是一名工作厨师时，我会将自己的荷兰燃料保留在预热的热水瓶中，并且可以在整个早餐服务（2-3小时）中保留。试图将其保持在温暖火焰上的可用状态可能注定要失败，除非使用水浴，否则恕我直言。
荷兰酱酱的食谱很容易遵循，尽管劳动量很大，但酱汁结果也很棒。人们应该非常疲倦的部分是如何在完成食谱时保持调味料。当我组装烤面包和鸡蛋时，我正好按照休息说明，只是回来，发现我美丽的荷兰蛋糕凝结着褐色。它是我炉子可能的最低热量设置，因此，我避免的唯一方法是让酱汁休息而没有任何添加热量。看到如此简单，易于避免的步骤被摧毁的美丽酱汁令人发指。
I fixed my curdled hollandaise by whisking boiling water into it drop by drop and switching to an electric whisk. I may still have to whisk another egg yolk in if it doesn't keep well overnight.
Suggestion to publisher: do a test-kitchen run through before posting intricate sauce recipes to ensure that it can be replicated by home cooks that may have varying levels of heat available to them. It was very surprising that the recipe offered a solution to curdling at the start of the recipe, but not for curdling that results in the resting process.
我不评价此食谱的唯一原因是，一旦酱汁固定，食物就非常好吃。亚搏电竞但是，做早午餐不应该花2个小时，因为您最终会花费额外的时间找到粉碎的解决方案。
