Friday, August 22, 2014
Inquirer Daily News

How to make perfect eggs Benedict

Alicia Lamoureux on Drexel U's TableMatters blog: "Really, it's just a poached egg, hollandaise, and a toasted English muffin. Even the meat is be optional. So why does such a simple dish, with origins as a hangover cure, bear a "DO NOT TRY THIS AT HOME" label?"

How to make perfect eggs Benedict

Classic eggs Benedict.
Classic eggs Benedict. via TableMatters.com

"Eggs Benedict seems pretty simple," writes Alicia Lamoureux on Drexel U's TableMatters blog. "Really, it’s just a poached egg, hollandaise, and a toasted English muffin. Even the meat is be optional. So why does such a simple dish, with origins as a hangover cure, bear a “DO NOT TRY THIS AT HOME” label?"

Ah, because the poached egg and hollandaise require a bit of technique, perhaps.

Lamoureux presents three important don'ts to any Benedict rookie: "Don’t boil the water," "don’t harass the egg," and "most importantly, just don’t panic."

She passes along three recipes: the Classic Benedict, Huevos Benedictos, and Eggs Florentine. The Classic includes my fool-proof hollandaise recipe, but the other two recipes are hollandaise-free.

See it here.

More coverage
 
By George: Burger stand coming to Reading Terminal
 
Report: Penn has best college food in region
 
Makeover at Jake's Sandwich Board
About this blog
Food news, tips and other food-centric dispatches!

Drew Lazor Philly.com
Michael Klein Philly.com
Latest Videos:
Also on Philly.com
Stay Connected