Sausage eggs benedict on butter cabbage 😋 for what I am going to pretend is an "emulsion off"!

[Subtle_badger]

It's an emulsion made with egg yolks and fat, and finished with vinegar. So, basically warm mayonnaise, right?

Never made hollandaise before, but wanted to try this amazing looking technique.

youtu.be/-WmoBVQafJE(Not working as expected?)

Took a long time, but it just worked. Whisked for 15 minutes, but started on water that was probably not warm enough. I halved the recipe, so used 2 egg yolks, 55g butter, and 40ml of hot water. Cooked it until the bottom of the bowl stayed visible for a moment as I moved the whisk through it. Added salt, pepper and balsamic vinegar. Will need to have supper to use it up!

Ignore the poaching technique,it might work if your eggs are very fresh, but it didn't work at all for me.

Lytham

[moreless Administrator 7 stone]

I'm now determined to make a hollandaise more quickly, but I doubt I'll be successful.

I've found the most reliable way to poach eggs to be in a shallow frying pan with simmering water. The eggs stay together like fried eggs and you can do at least 4 at a time.

You have a delicious looking supper and you could have entered it in the 'sausage off' too

[IndigoBlue61 in reply to moreless]

This way of poaching eggs gets my vote too, 👍

[Subtle_badger in reply to moreless]

😂 yes, you can certainly do it faster.

I know how to poach an egg, but I thought I would give this technique a try.

[moreless Administrator 7 stone in reply to Subtle_badger]

Jamie advocates making the sauce in the normal way, then keeping it in a vacuum flask until needed

[IndigoBlue61]

Yum 😋. Sausages, eggs and cabbage, plus a yummy sauce, food match made in heaven

[TheTabbyCat Administrator 10 kg SS Supercook]

Yummy! I believe it is counted for the Mayo Off!!