{"id":191,"date":"2014-01-12T23:44:01","date_gmt":"2014-01-13T07:44:01","guid":{"rendered":"https:\/\/dwaynejeng.com\/blog\/?p=191"},"modified":"2014-11-10T21:48:26","modified_gmt":"2014-11-11T05:48:26","slug":"eggs-benedict","status":"publish","type":"post","link":"https:\/\/dwaynejeng.com\/blog\/2014\/01\/12\/eggs-benedict\/","title":{"rendered":"Eggs Benedict"},"content":{"rendered":"

\"DSC01984\"<\/a><\/p>\n

Saturday, January 11, 2014 – After my whole “Merry Eggs-mas and Happy Hollandaise” pun card, I decided it was time to learn how to make my own eggs benedict. Plus, I learned how to make both Hollandaise sauce and poached eggs in cooking class, so eggs benedict was a natural extension.<\/p>\n

<\/p>\n

The English muffin and the ham (actually canadian bacon) I just bought at the store. Because learning how to make English muffin would be a time consuming experiment, and you don’t make ham.<\/p>\n

The poached eggs, though. Like the recipe said, I added a bit of vinegar to the water to help firm up the egg whites. When I dropped the egg into the pot, the egg immediately sunk to the bottom, and most of the egg whites spread out and shredded themselves apart. If I were to guess, it was the convection currents from the stove being too hot. Also, even though the egg yolks were nice and gooey, the egg whites came out a little on the firm side. (This was also probably the stove being too hot.)<\/p>\n

\"DSC01986\"<\/a><\/p>\n

The recipe for the Hollandaise sauce called for juice from 1 lemon. (But I halved the recipe, so it was juice from half the lemon.) I juiced half a lemon, then put about 80% of the juice in the beaten eggs. But that was way too much lemon. Clearly I need to use much less lemon juice next time. Also, when adding the butter, there was only enough residual heat to melt about half a tablespoon of butter. Not sure if I’m supposed to be using less butter or if I’m taking the eggs off the heat too soon.<\/p>\n

Regardless, it was still delicious (if not overly lemony), and it looks awesome too.<\/p>\n","protected":false},"excerpt":{"rendered":"

Saturday, January 11, 2014 – After my whole “Merry Eggs-mas and Happy Hollandaise” pun card, I decided it was time to learn how to make my own eggs benedict. Plus, I learned how to make both Hollandaise sauce and poached eggs in cooking class, so eggs benedict was a natural extension.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[42,37],"class_list":["post-191","post","type-post","status-publish","format-standard","hentry","category-cooking","tag-eggs","tag-sauce-making"],"_links":{"self":[{"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/posts\/191","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/comments?post=191"}],"version-history":[{"count":2,"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/posts\/191\/revisions"}],"predecessor-version":[{"id":193,"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/posts\/191\/revisions\/193"}],"wp:attachment":[{"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/media?parent=191"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/categories?post=191"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/tags?post=191"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}