Drop the eggs in a water bath at 145°F (62.8°C) for 45 minutes
Transfer to an ice bath
Bring a pot of water up to a simmer, and then lower the temperature
Carefully crack and peel the eggs using a slotted spoon to separate out the loose whites
Drop the eggs into the low-simmering water for 1 minute
Traditional Method
Heat the water: Add enough water to come 1 inch up the side of a narrow, deep 2-quart saucier.
Add 1 teaspoon kosher salt and 2 teaspoons white vinegar and bring to a simmer over medium heat.
Meanwhile, crack 1 very fresh cold large egg into a custard cup or small ramekin.
Use the handle of a spatula or spoon to quickly stir the water in one direction until it’s all smoothly spinning around.
Add the egg: Carefully drop the egg into the center of the whirlpool. The swirling water will help prevent the white from “feathering,” or spreading out in the pan.
Let it poach: Turn off the heat, cover the pan and set your timer for 5 minutes. Don’t peek, poke, stir or accost the egg in any way.
Lift it out: Remove the egg with a slotted spoon and serve immediately. Alternatively, move the egg to an ice bath and refrigerate up to 8 hours. Reheat in warm water just before serving.
Canadian Bacon
Heat 1 tsp butter a non-stick frying pan on medium
Once pan is hot, cook the bacon until it browns on each side
Hollandaise Sauce
In the container of a blender, combine egg yolks, lemon juice, and dijon. Blend until combined
Place butter in a glass measuring cup and microwave at half power, stirring every 15-20 seconds, until completely melted, keeping an eye on it to make sure it doesn’t splatter, about 1 1/2 minutes total
With the blender running on medium-high speed, very slowly pour the hot, melted butter into the egg yolk mixture in a steady, thin stream until all of the butter is incorporated and the sauce is thick
You can keep the sauce warm by placing the blender pitcher into a container of hot water until ready to serve
