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Boiled Eggs Hollandaise
Quartered hard-boiled eggs served with warm hollandaise sauce.
Method
Steps
Step 1
Freshly crush whole white pepper and measure the light tablespoon of crushed pepper. Wash and drain the parsley and chervil leaves. Put the pepper, tarragon vinegar, fresh lemon juice and herb leaves in a small enamelled saucepan. Heat gently until reduced to half its original volume, stirring occasionally. Press through clean cheesecloth into a bowl and let the reduction cool until warm.
Step 2
Bring enough water to cover all twelve eggs to a boil. Add the eggs and boil for about eight minutes, continuing as needed until the whites and yolks are firm. Peel, cut each egg into quarters and arrange all the quarters in a warm deep dish.
Step 3
Gently melt the butter and measure one gill while hot. Whisk the commercially pasteurized egg yolk into the warm strained reduction for one minute. Add the hot melted butter drop by drop, whisking briskly and continuously as it is added.
Step 4
Season the sauce with the salt and cayenne and whisk briskly for one minute longer. Press through clean cloth, pour all the finished hollandaise over the quartered eggs and serve promptly.
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