Poached Eggs

• 4 very fresh eggs
• 1 Tbsp white vinegar
• Pinch of salt

1. In a wide pan, bring 2 inches of water to a slow simmer. Add the vinegar.

* The vinegar reacts with the egg white, helping it retain its shape better, but it can also cause a white film to form around the egg. Some chefs skip the vinegar and instead separate the more liquid egg white from the more viscous one before poaching, thus keeping a nice shape without the film.

2. Crack the eggs into small ramekins and salt lightly. Slowly slide the eggs into the water.

3. Cook for 5-6 minutes, until the eggs are set but still wobbly. Remove with a slotted spoon and dry on a paper towel.

4. Serve immediately or store in iced water and then reheat in simmering water.

Hollandaise Sauce

• 3 egg yolks
• 1/2 Tbsp water
• juice of half a lemon
• 4 Tbsp. butter, in small pieces, cold
• salt and pepper to taste.

1. Prepare a water bath, make sure water doesn’t touch the top pan.

2. In the top pan, wisk the yolks, the water, and the lemon together. Place over the waterbath and keep whisking about 8 minutes until it looks like soft whipped cream.

3. Remove from heat and incorporate the butter piece by piece, whisking continuously, until the sauce thickens.

*If you add the butter too fast, the sauce will break apart. To fix it, throw an ice cube into the mixture and whisk around it until the sauce looks even again. Then remove the remaining ice.

4. Season with salt and pepper.