If the egg is not fresh, the white will separate from the yolk, and you will see “the clouds in the sky.
My husband and I like to eat eggs for breakfast. In fact, this is one of our favourite meals because it is just so tender and delicious!
If you want to cook poached eggs, make sure that the eggs are really really fresh. Also, when you break an egg into the casserole with the hot water the egg should drown for 2 seconds. If the egg is not fresh, the white will separate from the yolk, and you will see “the clouds in the sky”.
Try getting the freshest eggs you can find and enjoy this amazing recipe! Bon appétit!
Mix the butter with the olive oil in the hot pan. Then fry four toasts from both sides.
Cook the sauce. Start by putting one yolk in a heatproof pan, and beat it for 1 minute. After that, add 2 spoons of cold water and 1 spoon of white wine. Start to beat all ingredients again for half a minute.
Put a big casserole with the warm water on the stove and then hold your saucepan above the warm water to low-heat the sauce. Add the pieces of butter and continue to stir the yolks with a wire whisk until the sauce becomes a smooth cream. Spend about 2 minutes making the cream texture of the sauce. Make sure that the sauce is ready and remove it from the stove. Also season it with salt, lemon juice and pepper.
Boil water. Break the eggs into the casserole with the hot water. Before that, I added a spoon of vinegar into the hot water. It always helps to form an oval shape of an egg. I checked that a hundred times. Then gently lift the white over the yolk with a plastic skimmer for 2 seconds and proceed with other eggs in the same manner.
After 4 minutes remove the first egg with a slotted spoon. Check the egg with your finger – the white needs to be set and the yolk should be very soft. Procceed with other eggs in the same manner.
Cut 2 sausages into pieces and fry them for a few minutes. Serve the dish with the toasts, fried sausages, eggs and the sauce hollandaise on top with basil leaves. Voila!