Rational SelfCookingCenter Recipe Book page 51

Steam à la carte
Hollandaise Sauce:
Melt butter in a pan over low heat, stirring
occasionally. Cook vinegar, shallot,
peppercorns and bay leaf in a small saucepan
over high heat, bring to a simmer. Cook for
1-2 minutes, reduce to two tablespoons of
liquid.
Put the egg yolks in a bowl or double boiler.
Whisk the egg yolks with the salt in a steady
'figure 8' motion until smooth, consistent and
shiney. Pour the vinegar mixture through a
fine sieve onto the yolks and continue
whisking until well combined. Slowly add the
butter cubes.
Poaching the Eggs:
Poach room temperature eggs in shell on 167°F steam for 12 minutes,
using a Perforated Container.
Select: finishing, steam à la carte, thin, 167°F, 12:00 m:s
Accessory: Perforated Container, Stainless Steel
29
45 Eggs Benedict