Enhance Your Eggs: Delicious Sauces for Omelettes and Scrambled Eggs

When it comes to eggs, the simplicity of the dish can be a double-edged sword. On one hand, the versatility of eggs allows them to be paired with an endless variety of ingredients and preparations. On the other hand, this very versatility can sometimes leave one questioning, ‘What should I add to my omelette or scrambled eggs to elevate them?' While traditional seasonings and sauces come to mind, there's a whole world of flavorful options that can truly transform your egg dish. In this article, we'll explore some of the most popular and tastiest sauces that can be paired with omelettes and scrambled eggs, specifically concentrating on Hollandaise and Choron sauce.

Hollandaise Sauce: The Classic Choice

Hollandaise sauce is a timeless favorite and a staple in many kitchens around the globe. This rich, creamy sauce adds an unparalleled depth of flavor to both omelettes and scrambled eggs. Hollandaise is not just for talented chefs; you can whip up a quick and easy version using an immersion blender. Here's how:

Quick Immersion Blender Hollandaise Sauce

Prep Time: 5 minutes
Cook Time: 5 minutes
Active Time: 1 minute
Total Time: 10 minutes
Servings: 2 to 4 servings
Yield: 2/3 cups

Ingredients:

2 large egg yolks (18 g each) 1 teaspoon (5 ml) water 1 teaspoon (5 ml) lemon juice from 1 lemon Kosher salt 1 stick unsalted butter (4 ounces or 113 g) Pinch of cayenne pepper or hot sauce (optional)

Directions:

In a cup just wide enough to fit the head of an immersion blender, combine egg yolks, water, lemon juice, and a pinch of salt. In a small saucepan, melt butter over high heat, swirling constantly until foaming subsides. Transfer the melted butter to a 1 cup liquid measuring cup. Place the head of the immersion blender into the bottom of the cup and turn it on. Slowly pour the hot butter into the measuring cup in a thin stream while continuously blending. Tilt the blender head up slightly to help the emulsification process. Continue pouring until all the butter is added. The sauce should be creamy and thick enough to coat a spoon, but still flow off of it. If it is too thick, whisk in a small amount of warm water (1 tablespoon or 15 ml) at a time to thin it out to the desired consistency. Season with salt and a pinch of cayenne pepper or hot sauce if desired. Serve immediately, or transfer to a small lidded pot and keep in a warm place for up to 1 hour before serving. Hollandaise cannot be cooled and reheated.

Special Equipment:

Immersion blender with a cup that barely fits its head.

With a little bit of practice, you can easily master this sauce and take your eggs to the next level.

Choron Sauce: A Unique Twist

Choron sauce is a variation on the classic Béarnaise sauce, with the addition of tomato paste. This makes it a distinctive and rich addition to your egg dishes. It complements not only grilled steak but also eggs, chicken, fish, and vegetables. Here’s how to make it:

Ingredients:

For the Béarnaise sauce: 1/2 cup white wine vinegar 1/2 teaspoon black peppercorns, crushed 2 tablespoons chopped shallots 1 tablespoon chopped tarragon, divided 1 cup clarified butter (about 1 1/4 cups before clarifying) 4 large egg yolks 1 tablespoon chopped chervil To Finish the Choron Sauce: 2 tablespoons tomato paste Kosher salt to taste Lemon juice to taste

Steps to Make It:

Heat an inch or two of water in a saucepan over medium heat. In a separate saucepan, heat the vinegar, peppercorns, shallots, and half of the tarragon to a simmer. Reduce until the mixture is nearly dry, retaining about 2 tablespoons of liquid. Transfer the liquid to a glass or stainless steel bowl, not aluminum. Add the egg yolks and whisk continuously until the mixture is light and foamy (about 1 to 2 minutes). Set the bowl on top of the simmering saucepan of water, ensuring the hot water does not touch the bottom of the bowl. Whisk the egg-vinegar mixture for a minute or two until it is slightly thickened. Once thickened, remove the bowl from the heat and begin adding the melted clarified butter a few drops at a time while whisking constantly but not too quickly. As the sauce thickens, gradually increase the rate at which you add the butter. Once all the butter is added, strain the sauce through a chinois into a new bowl. Stir in the chervil and the remaining tarragon. Stir the tomato paste into the Béarnaise sauce. Season to taste with lemon juice and kosher salt. Serve right away warm, over meat, fish, or vegetables.

Adding a touch of Choron sauce to your eggs can transform a simple dish into a gourmet meal, making it a perfect addition for special occasions or inspiring your everyday breakfast routine.

Conclusion

From the spicy kick of Tabasco to the creamy richness of Hollandaise and the unique flavor of Choron sauce, there are countless ways to elevate your omelettes and scrambled eggs. Experiment with these sauces to discover which flavors best suit your taste. Happy cooking!