Keep warm. Place in a large stainless steel bowl or the top of a double boiler: 3 large egg yolks; 1 ½ tablespoons cold water
Off the heat, beat the yolks with a whisk until light and frothy. Place the bowl or the top of the double boiler over barely simmering water and continue to whisk until the eggs are thickened, 3 to 5 minutes, being careful not to let the eggs get too hot. If needed, remove the bowl or pan and whisk to cool the mixture slightly. Whisking constantly, very slowly add the butter, leaving the white milk solids behind. Whisk in: ½ to 2 teaspoons lemon juice, to taste; (A dash of hot pepper sauce); Salt and white pepper to taste
If the sauce is too thick, whisk in a few drops of warm water. Serve immediately or cover and keep warm for up to 30 minutes by placing the bowl or pan in warm (not hot) water.
4 tablespoons (½ stick) butter, olive oil, or a combination
(1 or 2 garlic cloves, lightly smashed)
1 cup dry bread crumbs or panko or 1 ½ cups soft bread crumbs
½ teaspoon salt
Sub-recipe steps
Heat in a skillet over medium heat: 4 tablespoons (½ stick) butter, olive oil, or a combination
If desired, reduce the heat to low, add, and cook for 5 minutes: (1 or 2 garlic cloves, lightly smashed)
Remove the garlic from the pan. Increase the heat to medium and stir in: 1 cup dry bread crumbs or panko or 1 ½ cups soft bread crumbs; ½ teaspoon salt
Cook, stirring occasionally, until the crumbs turn golden brown. If desired, mince the cooked garlic cloves and stir into the crumbs.
Place in a pot in a single layer: Unshelled eggs, from the refrigerator
Cover them by 1 inch with: Cold water
Bring to a boil over high heat. Promptly remove the pot from the heat, cover, and let the eggs stand: 8 to 12 minutes for large eggs, or 11 to 15 minutes for extra-large and jumbo eggs (6 to 10 minutes for small and medium eggs). For room temperature eggs, subtract 1 minute from these cooking times. The lower amount of time will yield eggs that have set whites and barely set yolks, while the higher amount of time will yield eggs that are hard-cooked all the way through. When the eggs are done, run cold water over them to stop the cooking.
To peel hard-boiled eggs, crack the shell all over and roll the egg gently between the palms of your hands to free the thin tough skin from the egg and make shelling easier. Find the air cell and start peeling from there, peeling away the inner membrane along with the shell. Rinse the eggs after shelling to remove any shell fragments.
To slice eggs smoothly, dip a knife blade into water before slicing. Hard-boiled eggs are best stored in their shells in the refrigerator. A peeled hard-boiled egg should be used within a few days.
STEAM METHOD
Have ready: Unshelled eggs, from the refrigerator
If using a steamer insert, gently place the eggs inside, bring 1½ inches of water to a rapid boil in a pot, and fit the insert onto the pot. If using a steamer basket, place it inside the pot, bring the water to a boil, and gently place the eggs in the basket with long-handled tongs. Cover immediately and steam the eggs on high heat for 8 minutes for large eggs with a set white and fudgy yolk, or 11 minutes for eggs that are firm all the way through. For room temperature eggs, subtract 1 minute from these cooking times. As the eggs cook, fill a bowl with ice water. Immediately transfer the eggs to the ice water and cool completely. Peel as directed in I.
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
1 pound asparagus
1 Hollandaise, Béarnaise Sauce, Sauce Gribiche, or Miso Beurre Blanc
1 2 to 4 tablespoons melted butter, extra-virgin olive oil, Brown Butter, or a vinaigrette
1 (Buttered Bread Crumbs or Crispy Fried Shallots)
1 (Chopped or riced Hard-Boiled Egg, finely sliced prosciutto or country ham, or crisp, crumbled bacon)
Let's Cook
Step 1.
Trim, above: 1 pound asparagus
Step 2.
Leave the spears whole or cut into 2-inch sections. If leaving whole, tie the spears into bunches with a piece of twine. Bring 1 inch of water to a boil in a deep pot. Place pieces in a steamer basket or stand bunches upright in the pot. Cover and steam until tender, 3 to 5 minutes.
Step 3.
Transfer to a serving dish and serve with: Hollandaise, Béarnaise Sauce, Sauce Gribiche, or Miso Beurre Blanc
Step 4.
Or toss with: 2 to 4 tablespoons melted butter, extra-virgin olive oil, Brown Butter, or a vinaigrette
Step 5.
If desired, sprinkle over the top: (Buttered Bread Crumbs or Crispy Fried Shallots); (Chopped or riced Hard-Boiled Egg, finely sliced prosciutto or country ham, or crisp, crumbled bacon)
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