Ingredients – Eggs Benedict ½ English bread muffin or Sourdough 1 egg 1 slice ham 1 teaspoon of butter (used to spread on bread) Dash of Vinegar Ingredients – Hollandaise Sauce 30grams of room temperature of butter 15ml cream 1 egg yolk (lightly beaten) ¼ teaspoons of dry mustard 1/8 teaspoon salt Sprinkling of cayenne pepper
EGGS BENEDICT METHOD
Preparing sauce PREPARING SAUCE
1. Turn on stove top and place medium sauce pan with a quarter filled of water. Temperature should be high. 2. Place heatproof glass bowl over the medium sauce pan (water shouldn’t be touching the bowl) and remove bowl from sauce pan. Place lid over sauce pan. 3. Remove Saucepan lid once water is brought to the boil. (There should be very little movement). Then reduce heat (low heat) so the water is near a bare simmer. (if the water is too hot the egg yolk will cook and the sauce will curdle). 4. Place egg yolk into the glass bowl and place over pan. Whisk constantly for a minute. (Remember to remove bowl on and it off the heat). 5. After the minute add 1 cube of butter at a time. (Constantly whisk). After that cube of butter is incorporated complete add in another cube of butter. (don’t cook sauce for too long as it may result in curdling). 6. The sauce will begin to thin when the butter is added. Once the emulsion is established, about the third cube, it will thicken again. Remember if it begins to separate or curdle it can be saved as long as it isn’t too grainy. Food Technology – Year 11 Madison Baldwin
Saving the sauce If the sauce begins to curdle or separate, remove the bowl from the pan immediately. Place the bowl over a large 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 1teaspoon of 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.
EGGS BENEDICT
TO ASSEMBLE EGGS BENEDICT 1. Place a small sauce pan on the heat, with around 5cm of water Add a dash of white vinegar to the water. 2. First crack the egg into a small glass bowl. When the water is to an almost simmer whisk the water into a whirlpool motion. Slowly place egg into the hollow of the water. (helps the egg stay together) 3. Cook for around 2 ½ - 3 minutes. Remove egg from water to check the runniness of the yolk (touched by finger) 4. Toast English muffin or sourdough and place on top with ham. 5. Sprinkle with cayenne pepper (if you’d like) 6. Serve
Food Technology – Year 11 Madison Baldwin
Food styling analysis Eggs benedict Food – The vivid color from the tomato slowly draw the attention towards the eggs benedict. The back drop makes the food look fresh. A decent size service. The meal in itself looks cold. Garnishes – The black dish increases the colour of the food. The green leaves give the meal a fresh appeal to the food. Props – Tomato’s, lettuce and ham can be used as props within the picture as they are not required within the recipe. The silver watering can within the backdrop heightens the colour from the dish. As well as the green herbs and leaves within the image. The black plate can be used to heighten and increase the colour of the meal. This can also improve the visual appearance. Lighting – Natural lighting The dark backdrops (watering can – silver, grass / herbs– green, wooden bench – brown) increases the brightness of the dish. Height – The height from the tomatoes and the top layer of the bread, increases the height of the dish. Visual – To improve the look of the meal I have added the tomato to add colour and texture towards the meal. Camera angle – The high vertical shot improves the appearance of the dish.
Food Technology – Year 11 Madison Baldwin