Juggling with Eggs: Handy Hollandaise and More

This year it seems I’ve had my share of conversations about the best way to hard cook eggs, of which I have previously offered one or two ideas here.  Still, I can’t help myself; I keep tweaking the process.

There is something highly rewarding and downright sensual about a perfectly prepared hard cooked egg.  It is not rubbery when you bite into it; it is moist yet supple, with a delightful contrast between the white and the yolk; the yolk is deep in color, firm, yet creamy.  It is the perfect package.

Krups Egg Cooker
Krups Egg Cooker

So, I wasn’t terribly surprised to find a Krups Egg Cooker under the Christmas tree this year (could it be a gift with a message?).  My reaction:  just what I need, another gadget.  Turns out, this little guy is designed to cook eggs to your preference: soft, medium, or hard cooked.  It even poaches and steams tiny omelettes, too.  Actually, it’s kind of cute.

Since I have also been planning to tweak my Hollandaise Sauce, it seemed like the perfect opportunity for a double egg whammy:  fire up the egg cooker, give the egg poacher a spin, and make modified Eggs Benedict, without the ham.  Yes, there was some egg juggling going on, but in the end, it was a success.1225141145

About the Hollandaise Sauce:  these days, not having my blender nearby necessitates a slightly different approach to my old  blender Hollandaise.  The revised recipe is designed for an immersion blender, but should work just as well with a traditional blender.

This sauce also has better holding power than the average Hollandaise.  The addition of cornstarch stabilizes the sauce, which allows it to be held without fear of breaking, plus it can be re-warmed prior to service.  Just remember not to overheat the sauce.

Handy Hollandaise
Quick sauce using immersion blender and microwave.


2 egg yolks, room temperature
1 ½ Tbsp lemon juice
1 Tbsp warm water
½ tsp salt
1/4 tsp cayenne or Tabasco to taste
1 tsp cornstarch
8 Tbsp butter (1 stick), cut into cubes


  1. Heat butter in microwave until it is melted but not bubbling; about 40 seconds to 1 minute at power 6 or 7.
  2. In a small bowl or 2 cup measuring cup, place the 2 yolks through cornstarch and whisk with fork to combine well.
  3. With emersion blender running, slowly pour the warm butter into egg mixture.  It should become creamy within 1 minute.  Place sauce in microwave and heat 20-30 seconds at power 6 or 7.  Beat briefly with blender for thick and silky sauce.  Repeat if necessary.

Note:  microwave settings may vary depending on model.  The sauce an be made an hour or more ahead and held at room temperature.  Before serving, add 1-2 Tbsp hot water and blend again.  Yield: 1 cup, approximately.

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