eggs Benedict

• Hollandaise sauce
  • The super-emulsifier that allows you to refrigerate or freeze hollandaise sauce is gum arabic + xantham gum.   [▶]

how to poach eggs

Useful resources: [▶Kenji]   [reddit]   [blog]   [▶TikTok]   [▶Kenji]

For the method I like to use, there are two important points:

1. Strain the eggs. This decreases the amount of loose egg whites that end up floating around in the pot.
   • See Kenji's video above.
   • Egg whites are actually composed of two parts: the inner egg whites and the outer egg whites.   [2]   [3]
   • If you strain, then you don't have to use vinegar.
2. Swirl the water, but gently.
   • If you swirl it too little, too slowly, then the eggs sink to the bottom, the yolk stays in contact with the bottom for a while, and the yolk becomes overcooked. And swirling helps the egg flip over at some point, which also helps avoid the yolk being overcooked.
   • If you swirl it too fast, then the inner egg whites begin separating from the yolk, and the final cooked egg splits apart into pieces instead of being one cohesive whole.