Food Technology task 1 by Ebboni Bright Eggs Benedict Part 2 Eggs Benedict Ingredients: - ½ sour dough - 1 slice of ham - 1t butter (for muffin) - Dash of vinegar - parsley - 3 cherry tomato’s Equipment needed: -medium sized pot -medium mixing bowl - plate of your choice -serving spoon (with holes to drain water away from egg) -Backdrop (can be fabric, tiles etc.) - Digital camera - Props (e.g. crockery, cutlery, placemats, ornaments etc.) 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 Sprinkling of cayenne pepper
Method: Hollandaise sauce 1- Prepare all ingredients, separate the egg yolk from the egg white, and have all other ingredients measured and ready to go on the heat. 2- Place a heat proof mixing bowl over a pot over heating-boiling water. The bowl should not be able to touch the water in the pot. 3- Once the water has come to a boil, turn the heat right down until it’s not quite simmering. (Make sure temperature is being controlled, you don’t want it too hot or the sauce won’t work). 4- Whisk the egg yolk a little bit before slowly pouring it into the heated mixing bowl. As you pour it in you must whisk it as fast as possible to ensure it doesn’t coagulate. 5- As you whisk the egg yolk continuously add in the butter (best to cut the butter in small pieces so it goes through smoothly), lemon juice, salt, dry mustard, cream and the cayenne pepper. 6- Once all ingredients are in mix vigorously and take off heat to cool. 7- Your sauce should look bright yellow and thick (this shouldn’t be too thick that it doesn’t run over the pouched egg when it is plated). Method: Pouched egg 1- Crack the egg into a small bowl and set aside until you are ready to use it. 2- Fill a pot to about 2/3 of water and sit on high heat until it begins to simmer. As you wait for it to simmer pour a dash of white vinegar in the water. 3- When the water starts to simmer start stirring the water creating a whirl pool. 4- While the water is still moving, slowly pour the into the center on the whirl pool. 5- Let the egg cook for about 2-3 minutes.
6- Prepare your toast and any other ingredients while your egg cooks. 7- Once your egg is cook take the egg out and place it on some paper towel to drain any excess water. Once that is done you can start plating up your dish. After that you can add the sauce on top and any other garnishes.
Pic 1
pic 2
analysis – pic 2 there is a variety of colours such as light and dark colours. Some light colours are white, red, yellow, pink, and light shades of green. Some darker colours are dark greens black and brown. These colours in the dish represent that it is freshly prepared. The eggs benedict is placed on an angle on the plate to represent neatness of the presentation. Parsley is sprinkled of the top to give more flavour and colour. This makes it look appealing. Using the parsley on the dish and serving plate gave it a spot next to garden giving it a great background. It doesn’t look out of place, like it shouldn’t be there, it looks like a nice calming and relaxing place you can eat your meal at. The natural lighting helps make the dish stand out really well and show off the different colours through the dish.