Add extra hot water if here is not much liquid. To make avgolemono (egg and lemon) sauce, whisk the remaining 3 eggs in a bowl and then slowly add the lemon juice (1 ½ lemons) while continuing to ...

Using cold butter rather than warm, melted butter means the sauce takes a ... to use this recipe for Eggs benedict or florentine, just swap the second teaspoon of lemon juice for Dijon mustard ...

Eggs Benedict is one of my all-time favorite breakfasts, combining the rich flavors of perfectly poached eggs with a luscious ...

Saute the ham lightly in a hot skillet. Remove the ham and set aside. Then saute the oysters in the ham fat until the edges ...

Place them in a bowl with one tablespoon of the sesame oil, the vegetable oil, soy sauce, garlic and lemon zest and juice ... When the oil starts to shimmer add the eggs and cook, stirring ...

Instead of whisking raw egg yolks over a double boiler, simply hard boil them, then blend them up with the clarified butter ...

Put the egg yolks in a heavy ... Do not leave the pan or stop whisking until the sauce is made. Finally add the lemon juice to taste. If the sauce is slow to thicken it may be because you are ...

From mastering the ultimate poached egg to getting that Hollandaise sauce spot on - whether you ... water to thin slightly Season with a little lemon juice and salt This time Dave takes on ...

Marinate the fish in the salt and lemon juice for half an hour ... taking care not to wet the rest of the crumbs. 4. Repeat the egg and crumb treatment once more and keep the fish aside till ready to ...

Gently toss with butter, lemon juice and season with salt and pepper. Serve on hot plates then top with slices of smoked salmon, poached eggs and hollandaise sauce (below). Put egg yolks ...

Whisk together the whole egg ... sauce, finish with Parmesan, and toss to coat. Season with salt and pepper. Arrange the pasta on the plate and garnish with a small amount of remaining lemon ...