Poaching Eggs in Still Water for Eggs Benedict Louisiane

Video Transcript

"Hi, this is Dave for Expert Village. Today we're going to make a California creole type of eggs Benedict. So now I'm going to poach these eggs one at a time. If you have a larger pot, you can do two, three, four or if you have a egg poacher you can use that as well. What I like to do first because you don't want to break the yolk so here is what you do. I just get a bowl to put on the side and this way you can just break this. For some reason that just came out just right and for some reason this egg yolk breaks get rid of it use it for something else. Because when you lay this under the simmering water you want it to be all one egg just like that. You'll see all these little clouds and what you want to do is cook this for about 3-4 minutes. Just keep an eye on it because we want to lightly poach these. The egg is going to be the yolk is still going to be a little bit runny which is what we need."