Soft Shell Crab Salted Eggs Benedict
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Soft Shell Crab Salted Eggs Benedict

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Level

difficult
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Cooking

30 min
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Preparation

30 min
Ingredients
Servings
4
For the hollandaise
Unsalted Butter
room temperature
150 g
Egg
yolks
3
White Wine Vinegar
1 tsp
Salted Egg Powder
1 tbsp
Lemon Juice
to taste
Salt
White Pepper
For the soft shell crab
Cooking Oil
Plain Flour
or cake flour, sifted
200 g
Salt
12 tsp
Salted Egg Powder
1 tsp
Egg
large, yolk
1
Soft Shell Crabs
4
Soda Water
315 ml
To assemble
Eggs
room temperature
4
White Wine Vinegar
1 tbsp
Sourdough Bread
toasted
2 slices
Chives
chopped
Chilli Flakes
optional
How to cook
To make the sauce:
  • Cut the butter into cubes.
  • Put the egg yolks, a cube of butter, the tarragon vinegar, Knorr Salted Egg Powder and a small pinch of salt in a small bowl. Using a wooden spoon, mix the butter into the egg yolks until combined.
  • Bain-marie method: Heat some water in a saucepan that the bowl with the yolks fits comfortably over without touching the water until the water is hand-hot (it should be comfortable to dip your fingers into – if you have the water too hot, the sauce will curdle).
  • Stand the bowl containing the egg yolk, butter and reduction mixture in the bain marie, and whisk until the egg yolks visibly start to thicken.
  • Beat the remaining butter into the yolks, a cube at a time, making sure that the sauce has re-thickened before adding the next cube of butter.
  • As more butter is added, the butter can begin to be added more quickly. If the sauce becomes very thick and appears greasy, add a little cool water.
  • Once all the butter has been added, remove the bowl of sauce from the bain marie, taste it and adjust the seasoning.
  • To achieve a balanced flavour, you may need to add lemon juice, salt and ground white pepper.
  • The sauce can be kept for about 30 minutes before serving, by placing the bowl over the warm bain marie, off the heat.
To fry the crabs:
  • Once the sauce is made you can fry your crabs; pour the oil into a large, deep cast iron pot and heat until it reaches 175 C – you can use a deep fat fryer if you have one.
  • In a medium bowl, combine flour and salt. Stir the yolk into the soda water until combined and then pour the mixture over the flour mixture.
  • Using a large fork, gently combine the wet and dry ingredients; the batter should remain slightly lumpy and should have the consistency of double cream – don’t overmix.
  • Dip 2 crabs into the batter, letting any excess batter drip back into bowl, and carefully place the crabs into the hot oil, top-side down.
  • Fry for 1 1/2 minutes per side, until golden brown and crisp.
  • Drain on paper towels, season with salt and then transfer to a baking sheet, and keep warm in a low oven while you dredge and fry the remaining 2 crabs.
To poach your eggs:
  • Fill a deep pan with water, add 1 tbsp white wine vinegar, and bring it to a light simmer over a medium heat.
  • Crack one of the eggs into a cup, and using a wooden spoon, make a whirlpool in the pan of water. Quickly and gently pour the egg into the water.
  • Cook for 3 – 3 ½ minutes and then carefully remove from the pan with a slotted spoon. Place straight into a bowl of ice water and repeat with the other eggs.
  • To warm up the eggs, place them back into the simmering water for 1 minute.
To assemble:
  • Split the English muffins in half and toast until done to your liking.
  • Butter the halves and place a fried soft shell crab on top of each half.
  • Top with a poached egg and then spoon some of your hollandaise on top.
  • Garnish with some chopped chives and chilli flakes, if needed.
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