独家EggBenedict西式早餐的窍门
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做蛋黄酱最好隔水加热，不然做的过程中很容易形成油水分离的状态。如果太稀，可能是由于你加入的水太多，或是加入黄油时速度过快而导致，加入一个打碎的蛋黄在小火上面加热并且迅速搅。如果太稠，加少量热水（大概1-2汤匙）搅拌均匀（流状物也可以用牛奶，淡奶油，或者高汤代替，依个人爱好而定了），一定要一点一点的加，加多一点点就有可能稀了。蛋黄酱不要加胡椒粉，会影响色泽，如果真的喜欢胡椒粉，请加白胡椒粉。做好后再依个人口味加入盐调味。To make the Hollandaise sauce, better to create a waterbacth to avoid split. If the sauce refuse to thicken, you might add too much water, or you might pour in the butter too quickly. Add an egg yolk into the sauce, beat the sauce over very low heat, whisk until thicken. If the sauce is too thick, add a little bit hot water (1-2tbsp), you can also use stock, milk or cream. Add the liquid drop by drop. Normally, I did not add pepper, but if you really like pepper, please use white pepper instead of black pepper. Seasoning at last, add salt. 剩下的蛋黄酱，可以冷藏在冰箱内1-2天，再用的时候需小火加热， 先在锅内加热1至2勺，然后再慢慢倒入剩下的蛋黄酱。Leftover Hollandaise may be refrigerated for one to two days. If the sauce is to be used again, over low heat, beat 1 to 2 tablespoons of the sauce, and then beat in the rest of the sauce.水煮鸡蛋，在水中加入一汤匙的白醋可以帮助鸡蛋更好的成形。About poached eggs, add 1 tbsp white vinegar in water will help the eggs to shape.祝您好胃口！Bon Appetit!
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