Frequently Asked Questions

For perfectly poached eggs every time:  

• Fresh Eggs are Key: Always use the freshest eggs available; their whites hold shape better.  

• Vinegar, Not Too Much: A splash of white wine vinegar (as per recipe) helps the whites coagulate quickly, but too much can impart a flavour.  

• Simmer, Don't Boil: Keep the water at a gentle simmer, not a rolling boil, to prevent the eggs from breaking apart.  

• Ice Bath & Reheating: Poach eggs slightly ahead of service, then plunge them into an ice bath to stop cooking. For service, gently reheat them in warm (not hot) water for 30-60 seconds. This allows for consistent quality and reduces pressure during peak times.  

If you're looking for alternatives to traditional hollandaise sauce, there are several delicious options that can offer similar richness:  

• Cheese Sauce (Mornay Sauce): A classic Mornay sauce, typically made with Gruyère or other cheeses, provides a rich, creamy, and savoury alternative.  

• Faux Hollandaise (Yoghurt/Mayonnaise-based): For a lighter, egg-free option, a "faux" hollandaise can be created using Greek yoghurt and mayonnaise, often mixed with lemon juice and a touch of Dijon mustard.  

• Crème Fraîche or Greek Yoghurt: For a simple, tangy, and creamy dollop, crème fraîche or Greek yoghurt can be excellent choices, especially when seasoned well.