Corned Beef Hash Skillet, Poached Eggs and Hollandaise Sauce

Ingredients

• 8 pieces Large Eggs (Use the freshest eggs possible for best results)
• 2 L Water (For poaching)
• 2 tbsp White Vinegar (Helps the egg whites set)
• 0.5 tsp Salt (For seasoning, to taste)
• 0.25 tsp Black Pepper (Freshly ground, for seasoning)

Instructions

1. 1

   Prepare the Poaching Liquid

   • Fill a medium saucepan or pot with about 3-4 inches (8-10 cm) of water.
   • Add the white vinegar. This is crucial for helping the egg whites coagulate and hold their shape.
   • Bring the water to a gentle simmer over medium heat. Look for small, consistent bubbles rising from the bottom, but the surface of the water should be barely moving. Do not let it reach a rolling boil.
2. 2

   Prepare the Eggs

   • For the neatest shape, crack one egg into a fine-mesh sieve set over a small bowl.
   • Allow the thin, watery part of the egg white to drain away for about 30 seconds.
   • Gently transfer the egg from the sieve into a small ramekin or bowl. Repeat for each egg, keeping them in separate ramekins.
3. 3

   Poach the Eggs

   • Using a spoon, stir the simmering water to create a gentle vortex or whirlpool.
   • Carefully and slowly slide one egg into the center of the vortex. The swirling motion will help the white wrap around the yolk.
   • Cook for 3-4 minutes. For a very runny yolk, aim for 3 minutes. For a slightly firmer, liquid yolk, cook for 4 minutes.
   • Poach eggs in batches of 1-2 at a time to maintain water temperature and prevent them from sticking together.
4. 4

   Remove and Serve

   • Using a slotted spoon, carefully lift the poached egg out of the water.
   • Gently blot the bottom of the spoon on a paper towel to remove any excess water.
   • Place the egg on your serving dish (e.g., avocado toast, salad, or English muffin).
   • Immediately season with salt and freshly ground black pepper to taste. Serve warm.

Ingredients

• 3 pcs egg yolks (from large eggs, at room temperature)
• 0.5 cup unsalted butter (melted and kept warm)
• 1.5 tbsp lemon juice (freshly squeezed)
• 1 tbsp water
• 0.25 tsp salt
• 0.125 tsp cayenne pepper (a small pinch)

Instructions

1. 1

   Set up the double boiler: Fill a small saucepan with about 1-2 inches of water and bring to a gentle simmer over medium-low heat. Find a heatproof bowl (preferably stainless steel) that fits snugly over the saucepan without touching the water. Melt the butter in a separate small pan or the microwave and keep it warm.

2. 2

   Whisk the egg yolks and lemon juice: In the heatproof bowl (off the heat), add the egg yolks, lemon juice, and 1 tablespoon of water. Whisk vigorously for about 30 seconds until the mixture is frothy and slightly pale.

3. 3

   Cook the yolk mixture: Place the bowl over the simmering water. Whisk constantly and vigorously, making sure to scrape the sides and bottom of the bowl. Continue whisking for 3-5 minutes, until the mixture has doubled in volume, thickened, and forms ribbons when the whisk is lifted.

4. 4

   Emulsify with butter: Remove the bowl from the heat immediately to prevent the eggs from scrambling. Begin adding the warm melted butter very slowly, starting with just a few drops at a time, while whisking constantly. Once the sauce starts to thicken and emulsify, you can pour the rest of the butter in a slow, steady stream while continuing to whisk. Discard the milky solids at the bottom of the butter pan.

5. 5

   Season and serve: Once all the butter is incorporated, whisk in the salt and cayenne pepper. Taste and adjust seasoning if needed. If the sauce is too thick, whisk in a teaspoon of warm water. Serve immediately for the best texture and flavor.