Eggs benedict By Katharine Eadie
Ingredients: • • • • • • • •
Hollandaise sauce: 30g butter at room temperature 15ml cream 1 egg yolk (slightly beaten) 2t lemon juice 1/4t dry mustard 1/8 t salt
Eggs benedict: 1 egg 1 slice of sour dough 1 slice of soccer ball ham Spinach leaves for garnish Dash of vinegar
Method • Preparation of the sauce: • 1. Place a heatproof bowl over a medium saucepan that is about
quarter filled with water. The bowl should not touch the water. • 2. Remove the bowl from the saucepan. then put the saucepan lid on and bring the water to the boil over a high heat. Carefully remove the lid and reduce heat to very low so the water is barely simmering (there should be very little movement at all.) the water needs barely simmering while making the sauce, if it is too hot, the egg yolks will cook and the sauce will curdle.
• 3. Place the egg yolk in the bowl and place over the pan. Use a whisk to whisk the mixture constantly for 1 minute.
• 4. Add the butter, 1 small cube at a time, whisking constantly and adding another cube when the previous one is incorporated completely. (It should take about 10 minutes in total to add
• it all.) Don’t cook the sauce for too long or it may curdle.
• 5. The sauce will begin to thin when you start adding the butter. However, after about the third cube, it will begin to thicken again. If it begins to separate or curdle it can be saved as long as it isn’t too grainy and the eggs haven’t set . Gradually add the cream, whisking constantly.
• 6. Remove the bowl from the pan and place on a heat proof surface. The cooked sauce should have the consistency of very lightly whisked thickened cream. Whisk in the lemon juice, dry mustard and salt.
Saving the sauce • If the sauce begins to curdle or separate, remove the bowl from the pan
immediately. Place the bowl over a larger bowl filled with cold water and ice cubes to halt the cooking process. Continue to whisk, to cool the sauce and bring it back together. If this doesn’t work, place 1t lemon juice in a medium glass bowl and add tablespoons of the curdled sauce. Whisk until the mixture combines and thickens and the emulsion is reformed, then whisk in the remaining sauce a little at a time.
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• 1)Explain how proteins denature and coagulate • proteins denature when heat, salt, or acid is applied. When denaturation occurs, the structure of the protein
breaks apart which causes the coiled strands to unwind. After denaturation, coagulation occurs. This is where the separated strands of amino acids regroup to form new bonds which traps liquid between these coagulated proteins and forms a gel or elastic solid.
• 2)Describe emulsification. • A stable mixture of two fluids which usually wouldn’t occur.there are two types: temporary and permanent. Temporary emulsion can be caused mixing two ingredients together so they combine for a short period of time. Permanent emulsion can be caused by applying heat to the ingredients while mixing them to combine them permanently
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• 3) Explain the role of fats in emulsification. • In emulsification, fat plays the role of stabilizing the other ingredients so they won’t separate.
• 4)Describe in your own words why hollandaise sauce is an example of an • emulsion. • Hollandaise sauce is an example because it demonstrates how egg yolk, melted butter, and lemon juice can come together to form a permanent emulsion as well as showing how the ingredients can separate or curdle if not combined correctly.
• 5) investigate and describe the changes in sensory characteristics if too much • heat is applied in the making of hollandaise sauce. • When too much heat is applied to the sauce it begins to split and gets clumps of egg throughout it. The eggs cook too fast giving the sauce a grainy consistency and becomes too thin.
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6)Identify three examples of food products that are stable emulsions Mayonnaise Hollandaise sauce
Homogenized milk
• 7)Explain in your own words how emulsifying agents work. • Substances that are soluble in both water and fat and allow fats to uniformly
disperse throughout water as an emulsion. This will help hold the two liquids together and create a thicker product. • 8)Explain the functional property that is demonstrated by the toasting of the • muffin. • When toasting a muffin, dextrinization occurs. this is where starch is exposed to dry heat which causes the starch to break down into a smaller molecule, resulting in a change in colour to golden brown.
Food styling analysis • Garnishes- there is a piece of spinach on the top which adds a bit of contrasting colour to the dish
• - some sauce was place decoratively beside the dish on the plate • Food- the colours of the dish blend together a bit without a lot of variation • - the food has been neatly placed on the dish.
• -the there isn't much planning with the sauce or it at least looks like that
• Props- a black piece of slate was used at the plate on a white tablecloth as the background to give contrast.
• Lighting- the lighting is coming from the top of the dish which doesn’t give it any shadow and shows off all the features
• Camera angles- the two camera angles chosen show the food from the from and top. These angles focus only on the dish and show off all of the components of the dish