Poached Eggs With Hollandaise Sauce | #MealsThatHeal
12 Apr

Poached Eggs With Hollandaise Sauce

Eggs have been a controversial topic over the years. So many people are frightened to eat them, but are they really that bad for us?

With an active lifestyle there, is no need to fear eating eggs. We have decades of clinical research demonstrating no link between egg consumption and an increased risk of heart disease! Despite popular belief, eggs are actually a low-calorie food, about 80 calories each. The yolk of an egg contains a considerable amount of cholesterol and lipids, but cholesterol build-up in the arteries actually begins with arterial wall damage. The body's repair of this eventually leads to a waxy build-up — usually due to high blood sugar not the consumption of cholesterol itself.
Be sure to choose organic! With organic egg production, hens must be raised from birth on organic feed that contains no hormones, pesticides or genetically modified organisms. They must have outdoor access year-round; when they are kept inside, they must be fed organic sprouted grains. They must also be allocated at least two square feet of floor space per bird. 
For more information on the nutritional benefits of eggs, click here.

4              organic egg yolks
1 1/2 tbs  freshly squeezed lemon juice
1/2 cup    organic ghee or organic clarified butter, melted
pinch       turmeric
pinch       pink or grey sea salt
Directions: Note this recipe makes enough sauce to top 6-7 poached eggs.
1. Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. 
2. Place the bowl over a pot that has barely simmering water. If you own a double boiler, even better. The water should not touch the bottom of the bowl or it will cook the eggs. 
3. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. 
4. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. 
5. Remove from heat, whisk in salt and turmeric. 
6. Cover and place in a warm spot until ready to use for use on veggies and poached eggs.
Tips to poach eggs:
1. Make sure your eggs are really fresh and organic.
2. Add a 1/4 teaspoon of vinegar to a pan of steadily simmering water.
3. Crack eggs individually into a ramekin or cup.
4. Create a gentle whirlpool in the water to help the egg white wrap around the yolk.
5. Slowly tip the egg into the water, white first. Leave to cook for three minutes.
6. Remove with a slotted spoon, cutting off any wispy edges using the edge of the spoon.
7. Place on a plate for a moment and then drain off any excess water.