BRUNCH DI RUMAH? HOLLANDAISE SUPER GAMPANG! | Luvita Ho

Luvita Ho March 22, 2020 Watch on YouTube ↗

Eggs Benedict with Easy Hollandaise

SAUS HOLLANDAISE:

POACHED EGG :

BAHAN-BAHAN LAIN:

Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.

Lelehkan mentega tawar sampai bagian susunya terpisah dari minyaknya, lalu sisihkan sampai tidak panas lagi.
Taruh kuning telur di dalam mangkuk dan panaskan air di panci sampai shimmer di api paling kecil.
Taruh mangkuk kuning telur di atas air panas tanpa menyentuh airnya lalu aduk terus sampai teksturnya pucat, kental, dan light.
Angkat mangkuknya lalu tuang mentega leleh sedikit demi sedikit sambil terus diaduk, ambil bagian minyaknya saja dan sisakan bagian putihnya.
Terus aduk sampai sausnya silky dan halus, encerkan dengan sedikit air kalau terlalu kental.
Bumbui saus hollandaise dengan lemon juice, garam, dan lada, lalu tutup dengan plastik dan sisihkan.
Didihkan 1 liter air lalu tambahkan 1 sdm cuka.
Kecilkan apinya, putar airnya sampai berpusar, lalu masukkan telur yang benar-benar fresh.
Rebus sampai putih telurnya menutupi kuningnya, lalu angkat dan tiriskan.
Belah roti bun menjadi dua lalu olesi dengan mentega.
Panggang roti di teflon sampai golden brown dan garing.
Masak smoked ham di teflon yang sama sampai matang.
Hangatkan saus hollandaise dengan menaruh mangkuknya di atas air panas yang apinya sudah dimatikan, aduk sampai hangat.
Susun roti panggang dengan ham dan telur poached, siram dengan saus hollandaise, lalu taburi parsley cincang.

HOLLANDAISE SAUCE:

POACHED EGG :

OTHER INGREDIENTS:

Steps were generated from the video narration. Watch the video if unsure.

Melt the unsalted butter until the milk solids separate from the clear fat, then set it aside to cool.
Put the egg yolks in a bowl and heat a pot of water until it is barely simmering over the lowest heat.
Set the bowl of yolks over the hot water without touching it and whisk constantly until the mixture is pale, thick, and light.
Take the bowl off the heat and pour in the melted butter very slowly while whisking, using only the clear fat and leaving the milky part behind.
Keep whisking until the sauce is silky and smooth, thinning it with a little water if it gets too thick.
Season the hollandaise with lemon juice, salt, and pepper, then cover it with plastic and set it aside.
Bring 1 liter of water to a boil, then add 1 tbsp of vinegar.
Lower the heat, swirl the water into a whirlpool, then slide in a very fresh egg.
Poach until the white wraps around the yolk, then lift the egg out and drain it.
Split the buns in half and spread them with butter.
Toast the buns in a pan until golden brown and crisp.
Cook the smoked ham in the same pan until heated through.
Warm the hollandaise by setting the bowl over hot water with the heat turned off, stirring until it is just warm.
Stack the toasted bun with the ham and the poached egg, pour over the hollandaise, then sprinkle with chopped parsley.