In this video we show you how to cook a massive ribeye steak, how to poach the perfect soft egg, how to deep fry that egg, and most importantly how to make a traditional hollandaise to tie everything up. #hollandaise #poachedegg #eggsbenedict #steakandeggs

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How to poach an egg short 2024 edition

How to poach a whole bunch of eggs in 2024 (clue it’s the same)
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How to clarify butter
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For the reduction:
1 shallot, sliced or diced
2 bay leaves
8 peppercorns, crushed
1/2 litre white vinegar
1/2 litre white wine

Bring everything to a simmer and reduce by half, strain, and let cool. You will only need a couple tbsp depending on how much Hollandaise you make, so just save the rest for next time you make eggs benedict. General rule is to put half the amount of reduction to yolk.

For clarified butter:
Melt 2 pounds of unsalted butter on the stove on the lowest heat and gradually skim off any foam that floats to the top. You will see the milk solids sink to the bottom and the butter oil will be very clear. Carefully poor butter through a fine mesh strainer so the milk solids stay at the bottom of the pot. This process will take a few hours so we suggest you buy ghee at the grocery store, which is Indian clarified butter, but go ahead and make your own if you have the time and patience 😏. Save any left over butter in the fridge

For the Hollandaise:
5 yolks
2 tbsp reduction
Pinch of sugar
Salt to taste

1/2 litre clarified butter (you may use less)
Tabasco to taste
Worstershire sauce to taste
Lemon juice to taste
Warm water enough to thin if Hollandaise is too thick

For the poaching water:
3 litres water
1/2 litre white vinegar

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