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Les Œufs Bénédicte d’Erina Nakiri

20m
Serves 2
tiktok.com

Les Œufs Bénédicte d’Erina Nakiri

tiktok.com
20m
Serves 2

Directions

  1. 1Start by melting the butter and clarify it by filtering to remove casein and buttermilk.
  2. 2Pour the egg yolks into a cul de poule and place it over a double boiler, ensuring the bowl does not touch the water.
  3. 3Whisk the egg yolks vigorously over simmering water, incorporating the lemon juice and melted butter while whisking.
  4. 4Once a thick cream forms, remove the bowl from the double boiler and season. Set aside.
  5. 5In a large pot of simmering water, add the white vinegar.
  6. 6Gently drop one extra fresh egg into the simmering water; the vinegar will help with coagulation.
  7. 7Wait for the egg white to firm up, then carefully remove the poached egg and place it in a large bowl of cold water.
  8. 8Toast the English muffin bread until golden.
  9. 9Grill the smoked bacon slices until well browned.
  10. 10If available, finely grate bottarga before assembling the ingredients.

Ingredients

  • 2 extra fresh eggs
  • 2 to 3 tablespoons white vinegar
  • 2 English muffin breads
  • 4 smoked bacon slices
  • 200 g unsalted butter
  • 3 extra fresh egg yolks
  • 1 lemon juice
  • Salt
  • Pepper
  • 1 turn mignonnette pepper
  • 1 pinch furikake
  • grated bottarga

Equipment

double boilerpanlarge saucepanbowlcul de poule

Tips

  • To filter the butter to remove casein and buttermilk will make it hold high temperatures better and give a good buttery taste.
  • When making Hollandaise sauce, do not let the bowl touch the water in the saucepan.
  • The vinegar helps the egg whites to coagulate when poaching.

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