tag:blogger.com,1999:blog-4148635935379992641.post8705593732235912799..comments2024-03-28T09:34:46.235+00:00Comments on Hollow Legs: Eggs FlorentineHollow Legshttp://www.blogger.com/profile/07152329184111658897noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-4148635935379992641.post-30806904697748489262010-08-23T14:36:51.926+01:002010-08-23T14:36:51.926+01:00Leftover hollandaise? I know not of what you speak...Leftover hollandaise? I know not of what you speak. It is my absolute favourite.sarah Phttp://www.littlepinkkitchen.co.uknoreply@blogger.comtag:blogger.com,1999:blog-4148635935379992641.post-28256519390421293942010-08-19T09:35:40.172+01:002010-08-19T09:35:40.172+01:00I have bookmarked these for Saturday morning - I a...I have bookmarked these for Saturday morning - I already know I'm going to need them.Greedy Divahttps://www.blogger.com/profile/11114726748321671965noreply@blogger.comtag:blogger.com,1999:blog-4148635935379992641.post-13304084389390818942010-08-16T12:57:16.284+01:002010-08-16T12:57:16.284+01:00Try eggs pontchartrain as well... It's a muffi...Try eggs pontchartrain as well... It's a muffin topped with smoked trout, poached egg and hollandaise sauce. It's money.Jonathanhttps://www.blogger.com/profile/04869758511823956737noreply@blogger.comtag:blogger.com,1999:blog-4148635935379992641.post-54375326547664454072010-08-16T12:01:57.705+01:002010-08-16T12:01:57.705+01:00Got to love a light version that still has 110gr o...Got to love a light version that still has 110gr of butter between 2.Joshuahttps://www.blogger.com/profile/17917165094649034090noreply@blogger.comtag:blogger.com,1999:blog-4148635935379992641.post-31514686181133816522010-08-16T09:13:45.790+01:002010-08-16T09:13:45.790+01:00Good old Delia eh. Glad the book came in useful. I...Good old Delia eh. Glad the book came in useful. I've never cooked that recipe myself so I'll have to give it a whirl. I like the idea of the sauce being lighter and agree about the OOFNESS of the regular hollandaise. Especially if one is er, feeling the effects. It starts out well and often ends in disaster and lying down.Helenhttp://www.helengraves.co.uknoreply@blogger.comtag:blogger.com,1999:blog-4148635935379992641.post-49104080248254894002010-08-16T08:20:22.274+01:002010-08-16T08:20:22.274+01:00This is truly a breakfast of kings, though I think...This is truly a breakfast of kings, though I think I want to try the Eggs Beauregard one of these days.PDHhttps://www.blogger.com/profile/01285211840621002331noreply@blogger.comtag:blogger.com,1999:blog-4148635935379992641.post-41413143882311604602010-08-15T11:59:28.364+01:002010-08-15T11:59:28.364+01:00Catty - This is the very thing!
GC - I've man...Catty - This is the very thing!<br /><br />GC - I've managed to reheat hollandaise in a bain marie. I don't think reheating raw egg is a problem as you're then cooking it; I've made meringues from frozen egg white. It might change the texture of the sauce, though.<br /><br />Dom - Quite naughty indeed! Do try it though; lovely and decadant. <br /><br />Kavey - Absolutely. Get cookin'. <br /><br />Gastrogeek - you need to whisk like hell.<br /><br />Tim - All the recipes I've seen are with Hollandaise. Older versions of Eggs Florentine used Mornay sauce, but not straight up white sauce.<br /><br />Chris - sorry, you're right, I have amended the recipe now. You separate two eggs for the sauce, the other two are for poaching.Hollow Legshttps://www.blogger.com/profile/07152329184111658897noreply@blogger.comtag:blogger.com,1999:blog-4148635935379992641.post-32340084214134822842010-08-15T11:40:39.502+01:002010-08-15T11:40:39.502+01:00Fab, this looks so good, one quick question though...Fab, this looks so good, one quick question though....Does therecipe use 6 eggs in total (if using one poached egg per person) ? i.e. does the hollandaise need 2 or 4 eggs here?<br />ThanksChrisnoreply@blogger.comtag:blogger.com,1999:blog-4148635935379992641.post-90759737108249767372010-08-15T03:30:53.202+01:002010-08-15T03:30:53.202+01:00florentine is not w/ hollandaise!! it's w/ whi...florentine is not w/ hollandaise!! it's w/ white saucetim_ghttps://www.blogger.com/profile/14675491541337787998noreply@blogger.comtag:blogger.com,1999:blog-4148635935379992641.post-48537420334187426222010-08-14T18:52:11.848+01:002010-08-14T18:52:11.848+01:00this looks scrumptious. My hollandaise has a tende...this looks scrumptious. My hollandaise has a tendency to split though...gastrogeekhttp://www.gastrogeek.co.uknoreply@blogger.comtag:blogger.com,1999:blog-4148635935379992641.post-32855527069786700442010-08-14T15:52:25.698+01:002010-08-14T15:52:25.698+01:00Need. Some. Now.Need. Some. Now.Kaveyhttps://www.blogger.com/profile/16662875905365870280noreply@blogger.comtag:blogger.com,1999:blog-4148635935379992641.post-43644923447902534872010-08-14T15:29:16.280+01:002010-08-14T15:29:16.280+01:00I love it too... there's something naughty abo...I love it too... there's something naughty about hollandaise with eggs that feels quite decadent but I still really love it, but never made it myself... so thanks for this post, I will give it a goAnonymoushttps://www.blogger.com/profile/11431297921869969693noreply@blogger.comtag:blogger.com,1999:blog-4148635935379992641.post-89733083933828514102010-08-14T14:55:24.978+01:002010-08-14T14:55:24.978+01:00Looks great Lizzie - I make the Delia version as w...Looks great Lizzie - I make the Delia version as well - but have found the freezing thing to be a bit of a myth - Hollondaise is almost impossible to reheat - and do you really want to freeze and reheat what is basically raw eggs anyway?Anonymoushttps://www.blogger.com/profile/15550630880349913974noreply@blogger.comtag:blogger.com,1999:blog-4148635935379992641.post-62911382546138317352010-08-14T12:57:04.942+01:002010-08-14T12:57:04.942+01:00Man I could go a serve of this right now! I like t...Man I could go a serve of this right now! I like the sounds of your light hollandaise sauce, you're right about it sometimes being too heavy! Is this what got your housemate out of bed today??cattyhttp://www.thecattylife.comnoreply@blogger.com