{"id":2274,"date":"2017-05-20T11:40:53","date_gmt":"2017-05-20T10:40:53","guid":{"rendered":"http:\/\/blogs.xs4all.co.uk\/tablefortwo\/?p=2274"},"modified":"2017-05-20T11:42:55","modified_gmt":"2017-05-20T10:42:55","slug":"eggs-benedict-with-a-successful-hollandaise","status":"publish","type":"post","link":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/2017\/05\/20\/eggs-benedict-with-a-successful-hollandaise\/","title":{"rendered":"Eggs benedict with a successful hollandaise."},"content":{"rendered":"<p>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.<\/p>\n<p>This time I did my research. I know that last time I made it too hot and that&#8217;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.\u00a0 I didn&#8217;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&#8217;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&#8230;.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&#8217;s way. Skipped the vinegar in the water, had it barely simmering and therefore 3 minutes in. Not bad overall, but more practice needed.\u00a0 \ud83d\ude42<\/p>","protected":false},"excerpt":{"rendered":"<p>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 &hellip; <a href=\"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/2017\/05\/20\/eggs-benedict-with-a-successful-hollandaise\/\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">Eggs benedict with a successful hollandaise.<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":2275,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,9],"tags":[],"class_list":["post-2274","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-good-food","category-room-for-improvement"],"_links":{"self":[{"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/posts\/2274","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/comments?post=2274"}],"version-history":[{"count":3,"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/posts\/2274\/revisions"}],"predecessor-version":[{"id":2278,"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/posts\/2274\/revisions\/2278"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/media\/2275"}],"wp:attachment":[{"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/media?parent=2274"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/categories?post=2274"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/tags?post=2274"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}