lowest setting.
Carefully break the eggs into individual small bowls or
cups. Carefully tip one egg into a fine-mesh strainer set
over a bowl and allow the excess white to drain, swirling
the strainer gently. You should be left with the yolk
surrounded by tight egg white. Gently lower the strainer
into the water, then tilt the egg out into the water. Repeat
with the remaining eggs.
- Allow the eggs to cook, swirling the water occasionally
to keep them moving lazily around the pan and gently
turning them, until the whites are fully set but the yolks
are still runny, about 4 minutes. - To serve immediately, pick up the eggs one at a time
with a perforated spoon and transfer to a paper-towel-
lined plate to drain briefly. Serve. - Or, to save the eggs for later, pick up the eggs one at a
time with a perforated spoon and transfer to a bowl of
cold water to chill, then store submerged in the water in
the refrigerator for up to 3 days. To reheat, transfer to a
bowl of hot water and allow to stand until warm, about
15 minutes.
HOLLANDAISE SAUCE
For many aspiring French chefs, great hollandaise is the
bane of their existence. Far removed from the gloppy,
greasy stuff you get at the typical diner, or worse, the
powdered “just add milk” cafeteria version, a true
hollandaise is creamy and rich, impossibly smooth, and
perfectly well balanced with the flavors of eggs, butter, and