I’ve been trying to perfect poached eggs, Vincent Price style, throughout my holiday week. We always treat ourselves to stonking great big brunches when we are in Mersea, like this:
So every day I’ve been experimenting with Vincent’s method of boiling eggs for 10 seconds before poaching in a whirlpool of water with a tablespoon of vinegar added. Mr R’s been creating the whirlpool and I’ve been cracking the eggs into the centre and then trying to remember to put the timer on… So far, 2 minutes and 20 seconds has been the most successful timing yet, but I’m going to go for 2 minutes 10 next time…
When Heather came to stay a couple of weekends ago, I’d promised to make her Eggs Benedict, as she’d sent me this article about who might have invented this divine dish – Who Invented Eggs Benedict – a Traitor, a Pope, or a Hungover Dude?
This picture found on The King Of Babylon Tumblr page – genius!
Naturally, I turned to Vincent for a Hollandaise Sauce recipe, I remembered that in the Treasury of Great Recipes, he described one that was made in a blender. This will DEFINITELY go into the Columbo cookbook, as there is an episode where the Lieutenant appears on a TV cooking show with Martin Landau and together they make Hollandaise Sauce using a blender.
I think Heather really enjoyed making the whirlpool. To be honest, I’m not sure poaching eggs by this method can be done alone, I think you need a helper, which is always nice in the kitchen ‘aint it?
My Hollandaise was cooking a little too long so curdled a bit, it was still bloody delicious though! I’m still away from my recipe books for a few days, but when I get back I’ll pop Vincent’s recipe in here…