I tried last weekend, a disaster. The sauce split, I used all the worst words in my vocabulary to let it know what I thought about it and we ended up with poached eggs with ham on a toasted muffin.

This time I did my research. I know that last time I made it too hot and that’s why it took 3 seconds to go to hell. Today- barely simmering water, 2 egg yolks in, a tsp of white wine vinegar whisked gently, making sure the bowl does not touch the water surface.  I didn’t bother with clarified butter this time, just about 90 g of it melted, added slowly to the yolks. And it split. And I cursed. And I added another yolk trying to save it- internet’s advice. That did nothing, so I cursed some more, but that also did nothing. So I threw 2 ice cubes in and whisked and….miracle happened, the mixture turned into a lovely, thick, glossy sauce, that just needed seasoning and a splash more vinegar and lemon juice and it was ready to cover my poached eggs. Which I did differently today as well, Jamie Oliver’s way. Skipped the vinegar in the water, had it barely simmering and therefore 3 minutes in. Not bad overall, but more practice needed.  🙂