Wineshark Cooking Class - Egg Benedict 班尼迪蛋

Ingredients (for 2):

• Egg - 4
• English muffin - 4
• Ham - 4 slices
• Salt - 1/2 tsp
• White vinegar - 1 tbsp
• Hollandaise sauce
• Egg yolk - 2
• Salt - 1 pinch
• Sugar - 1 pinch
• Lemon juice - 1/2 tbsp
• Clarified butter - 100 g

Procedures:

1. Melt the butter at low heat.

2. Use a sieve to filter the solids of the melted butter, to obtain the clarified butter.

3. Put the egg yolk, salt, sugar and lemon juice in a bowl and then whisk to mix well.

4. Gradually add the clarified butter to the mixture, continue to whisk until the sauce is thickened and silky.

5. Spread some butter on the muffin (I use hamburger bun to substitute).

6. Toast the muffin to fragrance. Then remove.

7. Pan-fry the ham on both sides. Then remove. 

8. Put the muffin the serving plate, and put the ham on top.

9. Heat about 1.5 litre of water to boiling, then add salt and white vinegar. Turn to low heat. Use a chopstick to swirl the water, then pour in the egg carefully in the whirlpool. Let it cook for 3-4 minutes.

10. Use kitchen paper to lightly dry the poached egg. 

11. Put the poached egg on top of the ham, then pour the Hollandaise sauce on top.