Alaskan Crab-Scratch that-Scallop Eggs Benedict
Ingredients
2 English Muffins (subbed with croissant)
2 Alaskan King Crab Legs (subbed with scallops)
3 large egg yolks
1 tbsp water
1 stick unsalted butter, cut into 8 pieces
1-2tsp freshly squeezed lemon juice
Sea salt
4 large eggs
Ingredients
2 English Muffins (subbed with croissant)
2 Alaskan King Crab Legs (subbed with scallops)
3 large egg yolks
1 tbsp water
1 stick unsalted butter, cut into 8 pieces
1-2tsp freshly squeezed lemon juice
Sea salt
4 large eggs
Instructions
1. Steam the crab legs: Preheat oven to 375°F (190.5°C). Place the king crab legs in a loose-fitting foil pouch. Before sealing tightly, add a small amount of water. Place in the oven for 10-12 minutes. Using a fork or a crab-leg-meat-getter-outer, remove the meat from the crab legs and place ina small bowl. Gently break up any overly large pieces with your hands.
Scratch that. No crabs were harmed in this endeavour. We used mini scallops, (mini cos they looked really tiny) oh, we didn’t count exactly how many but safe to say, it was between 1- 50. We love scallops! What can I say!
Heat a 10- or 12-inch non-stick skillet over medium high heat for 1-2minutes. Add oil and butter (if using), and heat until quite hot. Pat the scallops dry once more and put them in the pan in a single, uncrowded layer. Season with salt and pepper and let sear undisturbed until one side is browned and crisp (2-4minutes). Using tongs, turn the scallops and sear until the second side is well browned and the scallops are almost firm to the touch, 2 to 4 minutes. Take pan off the heat, transfer the scallops to a plate and set them in a warm spot.
2.Toast the English Muffins: use a fork to work your way around, splitting the muffins in half horizontally. (A fork leaves a much nicer, textured landscape than a knife. If that means nothing to you, by all means, go at it with a knife.) Place under the broiler for 1 minute, or until toasty.
Scratch that again. Couldn’t find any English Muffin at NTUC, subbed it with Croissant instead. Long story short – split the croissant and toast until crispy.
3. Make the Hollandaise sauce: in a heatproof bowl set over a pan of simmering water, whisk egg yolks with water, whisking vigorously, until mixture thickens, about 5 minutes. (How do you know when you’re there? Note: it thickens right before your eyes, you’ll know when you see it) Remove from heat, and stir in lemon juice. Whisk in 1-2 pieces of butter at a time until melted. Season with salt. Serve sauce immediately, or keep warm over double boiler, whisking occasionally and adding 1-2 tsp hot water if the sauce thickens too much.
Follow Step 3 to the letter. Our first shot at the Hollandaise ended like the Titanic, except instead of a ship, it was an udder-shaped bowl, water got in and the damaged Hollandaise had to be thrown out. Whisk again! (good training for the arm, hand and fingers.)
4. Poach the eggs: Bring a medium pot of salted water to simmer. Crack the eggs into a small bowl. Using a large spoon, swirl the water in the pot and then gently tip the eggs into the center of the whirlpool. Use a slotted spoon to remove the eggs after about 3½ minutes.
Same goes for Step 4, follow the instructions to the letter.
5. Assembly time! From the bottom up: Croissant, Scallops, Poached Eggs and Hollandaise Sauce.
1. Steam the crab legs: Preheat oven to 375°F (190.5°C). Place the king crab legs in a loose-fitting foil pouch. Before sealing tightly, add a small amount of water. Place in the oven for 10-12 minutes. Using a fork or a crab-leg-meat-getter-outer, remove the meat from the crab legs and place ina small bowl. Gently break up any overly large pieces with your hands.
Scratch that. No crabs were harmed in this endeavour. We used mini scallops, (mini cos they looked really tiny) oh, we didn’t count exactly how many but safe to say, it was between 1- 50. We love scallops! What can I say!
Heat a 10- or 12-inch non-stick skillet over medium high heat for 1-2minutes. Add oil and butter (if using), and heat until quite hot. Pat the scallops dry once more and put them in the pan in a single, uncrowded layer. Season with salt and pepper and let sear undisturbed until one side is browned and crisp (2-4minutes). Using tongs, turn the scallops and sear until the second side is well browned and the scallops are almost firm to the touch, 2 to 4 minutes. Take pan off the heat, transfer the scallops to a plate and set them in a warm spot.
2.Toast the English Muffins: use a fork to work your way around, splitting the muffins in half horizontally. (A fork leaves a much nicer, textured landscape than a knife. If that means nothing to you, by all means, go at it with a knife.) Place under the broiler for 1 minute, or until toasty.
Scratch that again. Couldn’t find any English Muffin at NTUC, subbed it with Croissant instead. Long story short – split the croissant and toast until crispy.
3. Make the Hollandaise sauce: in a heatproof bowl set over a pan of simmering water, whisk egg yolks with water, whisking vigorously, until mixture thickens, about 5 minutes. (How do you know when you’re there? Note: it thickens right before your eyes, you’ll know when you see it) Remove from heat, and stir in lemon juice. Whisk in 1-2 pieces of butter at a time until melted. Season with salt. Serve sauce immediately, or keep warm over double boiler, whisking occasionally and adding 1-2 tsp hot water if the sauce thickens too much.
Follow Step 3 to the letter. Our first shot at the Hollandaise ended like the Titanic, except instead of a ship, it was an udder-shaped bowl, water got in and the damaged Hollandaise had to be thrown out. Whisk again! (good training for the arm, hand and fingers.)
4. Poach the eggs: Bring a medium pot of salted water to simmer. Crack the eggs into a small bowl. Using a large spoon, swirl the water in the pot and then gently tip the eggs into the center of the whirlpool. Use a slotted spoon to remove the eggs after about 3½ minutes.
Same goes for Step 4, follow the instructions to the letter.
5. Assembly time! From the bottom up: Croissant, Scallops, Poached Eggs and Hollandaise Sauce.
Achievement unlocked – FIRSTS!
Poaching eggs! And they didn’t turn out hideous. But they looked hilarious. One egg looked as if it’s yawning or lepak-ing – with the outstretched arms (whites), over the head (yolk). And the other looked like a baby wrapped in.. urm. egg white. (See below)
Poaching eggs! And they didn’t turn out hideous. But they looked hilarious. One egg looked as if it’s yawning or lepak-ing – with the outstretched arms (whites), over the head (yolk). And the other looked like a baby wrapped in.. urm. egg white. (See below)
Hollandaise Sauce from scratch. (TWICE) Oh. How I loathe myself for being so clumsy! (Should’ve kept an eye on the floaty udder-bowl) Anyways, good thing we had just enough lemon juice. Otherwise, there’d be no sauce!
All in all, I think it's pretty good effort for a first-timer, considering we didn't head for the loo immediately after. HAHA.
All in all, I think it's pretty good effort for a first-timer, considering we didn't head for the loo immediately after. HAHA.