Calories
361 kcal
Protein
9 g
Fat
33 g
Carbohydrates
88 g
Prepare eggs: break the egg into a bowl so that the yolk remains intact. Then make a water bath on the stove. Use a heatproof bowl and place it over the pan with water.
Place the two egg yolks and the lemon juice in the heatproof bowl and begin whisking with a whisk. Don't stop stirring the yolks. Melt the butter in the microwave. Pour in the butter. The mass should become thick. Add a bit of salt and taste it. If you like the taste, then the sauce is ready.
Boil the water. Break the egg into another bowl. Using a spoon, make circular clockwise movements to form a funnel in the water. Put the egg in the simmering water. Turn off the heat, cover the pan with a lid and leave for 5 minutes. Then remove the egg with a slotted spoon and put it on a paper towel. Excess water should drain off.
Toast a slice of bread on a pan or in a toaster. You can fry the ham. Put ham over the bread. Then put the eggs on the ham. Pour the hollandaise sauce over the eggs. Bon Appetit!
Egg protein begins to curdle at about a temperature of 62 degrees. Therefore, the water temperature in the region of 70 - 80 degrees will be quite acceptable.
The main principle of hollandaise sauce is that the temperature should be adjustable. The protein in the yolks should curdle. But at the same time, it should not go beyond a certain line. Then it will curl up too much and turn into lumps. Therefore, the sauce shouldn’t be overheated in any case!
Bon Appetit!
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