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How to Poach Eggs for Eggs Florentine

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Part of the video series: Eggs Benedict & Eggs Florentine Recipes

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Summary: Dropping eggs in the poaching liquid and finishing the cream sauce for Eggs Florentine; learn this and more tips and preparation tips in this free online cooking video from Chef Donn Ovshak, expert chef!

Views: 474 | Tags: recipes, make, cook, dinner, cooking, eggs, chef, meal

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About the Expert

Chef Donn Ovshak Chef Donn Ovshak is a member of the elite Executive Chefs of the world. He is currently working at the world famous Ice House in Pasadena. read more

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Video Transcript

How to Poach Eggs for Eggs Florentine

While this is reducing we will add our poached eggs to the poaching liquid. I am going to cut the heat just a bit here. If we lose track of this and it gets too hot it will separate and you will know when it separates because it is totally unusable. What we want to do is reduce it so that it thickens up just like sauce and it is getting there right now. O'kay so time for the poached eggs. There is one and I am going to give it a little more heat. Usually when you drop the egg the white should coagulate around the yolk immediately. If it spreads out like it just did, the butter is not hot enough so let me give it a little more heat and move it so it does not stick to the bottom. Stir your sauce and that's looking good. O'kay next egg, there we go, nice. O'kay let's taste our sauce for the Florentine. It is pretty basic and it should taste like creamed spinach with a hint of garlic. It is very good. In fact I like this better than the hollandaise on the eggs. As far as fat content whether you have cream or whether you have butter and egg yolks so you can flip a coin on that one. This is definitely my style with lots of garlic and it is a little more on the hearty side. So the sauce is looking good and the potatoes are done. The eggs are about two minutes away and we will be ready to plate.

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