Back to Basics Cooking Club - All About Eggs


Ingredients for Poached Eggs:

  • 1 - 2 large eggs, fresh eggs
  • 1 - 2 tablespoon (distilled, apple cider or champagne) vinegar, optional
Procedure for Poached Eggs:
  1. Brings a 4-inch pot of water to a boil.
  2. Prepare your eggs by cracking an egg into a small fine mesh sieve over a bowl. Swirl the egg in the sieve until all the runny egg whites have been removed. Then, place the egg in a ramekin.
  3. Reduce the water from boil to simmer and stir in the vinegar into the water to create a vortex. Add the egg to the middle of the vortex and cook the egg for 3 mins.  If you are cooking more than one egg at a time, do not do the vortex.  Simply drop the eggs into one at a time and letting them cook for 3 mins for firm white liquid yolk.  For firmer egg, add additional 30 seconds.
  4. Remove the egg with a slotted spoon and dab it on a paper towel to remove any access water. Serve immediately.
  5. Alternatively, if making the poached eggs ahead of time, transfer the cooked poached eggs to an ice water bath and refrigerate till ready to use. When ready, add boiling water to a bowl, then add the cold poached egg and submerge for 20 - 30 seconds.  Remove the poached egg with a slotted spoon, dab dry and serve immediately.
Tips for Poached Eggs:
  1. Using the freshest eggs possible: Fresh eggs have firmer whites, less runnier whites and holds their spherical shape better.
  2. Use of vinegar: Helps to keep the egg whites together - coagulates
  3. Swirling a vortex: This is also optional, but it helps to create a more spherical shape as the egg white wraps around itself. This method only works but cooking one egg at a time.
  4. Fine mesh sieve is a must: When the extra runny whites are removed it leaves only the firmer white, which will envelop the yolk, creating the perfect shape and look every time.
  5. Use a pot with at least 4-inches of water: The deeper pot produces a more classical spherical or teardrop shape. The is because as the egg falls in the water, the yolk sinks first and the white trails behind. You can still make poached eggs in a shallower pot, but the shape will be flatter – like a fried egg.
  6. Use of ramekin is a must: Crack the egg first into a ramekin, then pour the egg into the water. Using a ramekin ensures that your egg is properly cracked with an unbroken yolk, there’s no shell in the egg, and you can more easily pour the egg in one swift move. Now, combine this method with the fine mesh sieve and you’ve got a winning combo.


Ingredients for Asparagus:

  • 1 bunch asparagus
  • 2 garlic cloves, finely diced
  • 1 lemon, zested and juiced
  • 2 tablespoon olive oil
Procedure for Asparagus:
  1. Bring a pot of water to a boil.
  2. Add 3 tablespoons of salt to the water.
  3. Add asparagus to blanch for 1 to 2 mins, allowing the asparagus to cook but stay crispy.
  4. Quickly remove and shock the asparagus in ice water bath. This will stop the cooking process.  When ready, drain, and dry the asparagus.
  5. Add olive oil and garlic to the pan on medium heat.
  6. Once the garlic has become aromatic, add lemon juice, and lemon zest into the pan.
  7. Add a bunch of asparagus to the pan, tossing it with lemon and garlic.
  8. Cook for 2 to 3 minutes and serve immediately.


Procedure for Traditional Hollandaise Sauce:

  • 3 egg yolks
  • 1 lemon, juice
  • 1/2 cup clarified butter (1 stick of butter), warm
  • cayenne pepper, pinch
  • 1/4 teaspoon salt
  • 1/2 teaspoon chives
Procedure for Traditional Hollandaise Sauce:
  1. In a small saucepan over low heat, warm butter without boiling or agitation of any kind.
  2. When the butter is melted, skim the milk solids from the top using a ladle or slotted spoon.
  3. 1 pound of whole butter will yield approximately 12 ounces clarified butter. The clarified butter can be kept in the refrigerator or freezer.
  4. Separate egg yolk in a bowl.
  5. Place the bowl over a double boiler and whisk egg yolks until it thickens, and you see the path of the whisk.
  6. Add lemon juice, season to taste, and finish with a pinch of cayenne.


 Ingredients for Quick Hollandaise Sauce:

  • 3 egg yolks
  • 1 tablespoon lemon juice, or more as desired for flavor
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • cayenne pepper, pinch
  • 1/2 cup unsalted butter, or more for a thinner consistency, melted and hot
  • 1/2 teaspoon chives
Procedure for Quick Hollandaise Sauce:
  1. Melt the butter and set aside
  2. Add the egg yolks, lemon juice, Dijon, salt, and cayenne pepper into a high-powered blender and blend for 5 seconds until combined.
  3. With the blender running on medium high, slowly stream in the hot butter into the mixture until it's emulsified.
  4. Pour the hollandaise sauce into a small bowl and serve while warm.


Procedure to Plate:

  1. Place 6 - 8 asparagus on the plate.
  2. Add poached egg and season with salt and pepper to taste.
  3. Pour a generous amount of hollandaise sauce on top of the poached eggs (Napee).
  4. Garnish with diced chives and enjoy.


Culinary Terms Used:

  • Nappe: A French culinary term, which means "to coat."  It is used to refer to a state of liquid thickness
  • Blanching: A cooking process in which vegetables or fruits cook in boiling water for a short period of time.  This quickly seasons the vegetable and gives them a kick-start in the cooking process.
  • Shocking: Shocking vegetables is the process used after blanching the vegetables.  It quickly stops the cooking process and keeps their color vibrant and bright.



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