Comments on: Poached Eggs and Hollandaise a la Julia Child http://www.girldetective.net/?p=2712 Reading, Writing, Movies and Mothering in Minneapolis, Mostly Mon, 11 May 2026 21:52:16 +0000 http://wordpress.org/?v=2.7 hourly 1 By: G. Grod http://www.girldetective.net/?p=2712&cpage=1#comment-17172 G. Grod Fri, 16 Oct 2009 01:04:07 +0000 http://www.girldetective.net/?p=2712#comment-17172 Bittman's mayo recipe says use 1 cup vegetable oil, like canola for a single egg yolk. He suggests replacing some of that oil with olive oil for a richer flavor. Julia Child's recipe suggests not trying to get a whole cup of oil to suspend with one yolk on your first try - so I used 3/4 cup canola + a couple tbls sesame oil for the wasabi mayo. Maybe I could try to split a yolk in two next time to make less. Bittman’s mayo recipe says use 1 cup vegetable oil, like canola for a single egg yolk. He suggests replacing some of that oil with olive oil for a richer flavor. Julia Child’s recipe suggests not trying to get a whole cup of oil to suspend with one yolk on your first try - so I used 3/4 cup canola + a couple tbls sesame oil for the wasabi mayo. Maybe I could try to split a yolk in two next time to make less.

]]> By: Steph http://www.girldetective.net/?p=2712&cpage=1#comment-17170 Steph Thu, 15 Oct 2009 14:48:21 +0000 http://www.girldetective.net/?p=2712#comment-17170 The recipe I followed for the mayo said to use all olive oil, but if I should ever try it again, I will certainly NOT do that. We have some vegetable oil on hand that should be flavorless, so I would probably try that... But I fully admit that since then I have stuck to using the jar stuff. I would love to be able to make fresh made garlic aioli, however. I love that stuff! The recipe I followed for the mayo said to use all olive oil, but if I should ever try it again, I will certainly NOT do that. We have some vegetable oil on hand that should be flavorless, so I would probably try that… But I fully admit that since then I have stuck to using the jar stuff. I would love to be able to make fresh made garlic aioli, however. I love that stuff!

]]> By: thalia http://www.girldetective.net/?p=2712&cpage=1#comment-17169 thalia Thu, 15 Oct 2009 10:35:25 +0000 http://www.girldetective.net/?p=2712#comment-17169 H makes v good poached eggs. His technique is to swirl the water just before dropping the egg in. This wraps any stray bits of white around the yolk so that the finished product is very neat. Your breakfast looks really good. H makes v good poached eggs. His technique is to swirl the water just before dropping the egg in. This wraps any stray bits of white around the yolk so that the finished product is very neat.

Your breakfast looks really good.

]]> By: girldetective http://www.girldetective.net/?p=2712&cpage=1#comment-17167 girldetective Thu, 15 Oct 2009 01:10:37 +0000 http://www.girldetective.net/?p=2712#comment-17167 We're so used to jarred mayo, I think, that the real thing _will_ taste odd. Any olive oil would probably have flavor; canola would make more sense to make it more bland. We had good luck on Sunday with our raw eggs (even if they weren't very fresh--they'd been 1/2 price the day before!) because after I made the hollandaise, we had salmon for supper and I told G to do whatever he wanted with it. He made wasabi mayo, which was quite good, but the 3/4 cup it produced was perhaps overkill for one fish dinner. We’re so used to jarred mayo, I think, that the real thing _will_ taste odd. Any olive oil would probably have flavor; canola would make more sense to make it more bland. We had good luck on Sunday with our raw eggs (even if they weren’t very fresh–they’d been 1/2 price the day before!) because after I made the hollandaise, we had salmon for supper and I told G to do whatever he wanted with it. He made wasabi mayo, which was quite good, but the 3/4 cup it produced was perhaps overkill for one fish dinner.

]]> By: Steph http://www.girldetective.net/?p=2712&cpage=1#comment-17165 Steph Wed, 14 Oct 2009 22:11:42 +0000 http://www.girldetective.net/?p=2712#comment-17165 I once tried to make a hollandaise sauce to accompany poached asparagus (how French!). It was a disaster! I think it was perhaps too runny and the flavor profile was all wrong. Earlier this summer I also attempted homemade mayonnaise, which had the right consistency but we used only olive oil which has too strong a flavor, I think, and so it didn't taste quite right either (it tasted a lot like an olive oil spread). Clearly I have not had the best of luck with using raw eggs... I once tried to make a hollandaise sauce to accompany poached asparagus (how French!). It was a disaster! I think it was perhaps too runny and the flavor profile was all wrong. Earlier this summer I also attempted homemade mayonnaise, which had the right consistency but we used only olive oil which has too strong a flavor, I think, and so it didn’t taste quite right either (it tasted a lot like an olive oil spread). Clearly I have not had the best of luck with using raw eggs…

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