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| The Delaunay's Eggs Arlington Recipe |
Author: Lee Ward Telegraph.co.uk
For the hollandaise
8 tbsp white-wine vinegar
4 shallots, coarsely chopped
20 peppercorns
250g (9oz) butter, cubed
6 egg yolks
juice of 1 lemon
8 tbsp white-wine vinegar
4 shallots, coarsely chopped
20 peppercorns
250g (9oz) butter, cubed
6 egg yolks
juice of 1 lemon
For the eggs
8 very fresh eggs
2 dsp distilled malt vinegar (white)
8 muffins, toasted
butter, for spreading
8 long slices of salmon
cayenne pepper, to garnish
chopped chives, to garnish
8 very fresh eggs
2 dsp distilled malt vinegar (white)
8 muffins, toasted
butter, for spreading
8 long slices of salmon
cayenne pepper, to garnish
chopped chives, to garnish
Directions
To make the sauce, put the vinegar, shallots and peppercorns in a pan
and bring to the boil until reduced by two thirds. Strain and set aside.
Clarify the butter by melting it in
a heavy pan over a gentle heat. Skim off any scum until only clear
liquid remains. Remove from the heat and cool until tepid, then tip into
a bowl, leaving behind any solids.
Place a heatproof bowl over a pan of simmering water. Add the egg yolks
and reduced vinegar. Beat over the heat until a smooth, thick, pale mass
forms. Remove from the heat and whisk, adding the clarified butter to
make a thick, creamy sauce. If it separates, beat a fresh yolk with a
spoonful of water in a bowl, then gradually whisk the separated sauce
into that. Add salt and lemon juice to taste. Keep warm. If your eggs are not super-fresh, pop them in the freezer for 15 minutes to firm up. Bring a large shallow pan of water to a gentle simmer and add the vinegar. Crack the eggs one at a time into heatproof teacups, lower into the water and slip them out on to the simmering surface. Once they're all in – don't do more than four at once, they reduce the temperature too much – cover with a lid and leave undisturbed for three minutes. Ensure the water is still moving; this stops the eggs from sinking and cooking unevenly.
If the eggs are cooked, the whites will be completely opaque and the yolks just visible through a veil of white. If not, put the lid back on for a further 20 seconds. Lift the eggs out with a perforated spoon and dip in warm water to lessen any vinegar flavour. (You can poach the eggs a couple of days in advance, placing them straight in a bowl of iced water, then reheating in simmering water for two minutes before serving.)
While the eggs are poaching, remove and discard a thin slice from the top of each muffin and toast the rest. Butter the toasted muffins and arrange the salmon on top in a ring around the edge, leaving a hollow in the middle. Drain the eggs well and season with salt. Place in the hollows and ladle over the hollandaise. Garnish with cayenne and chives
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