King Crab and Eggs... yep :)
â—¦2 English muffinsâ—¦2 Alaskan King Crab legsâ—¦3 large egg yolksâ—¦1 Tbsp waterâ—¦1 stick unsalted butter, cut into 8 piecesâ—¦1-2 tsp freshly squeezed lemon juiceâ—¦Sea saltâ—¦4 large eggs
1.Steam the crab legs: Preheat oven to 375. Place the king crab legs in a loose-fitting foil pouch. Before sealing tightly, add a small amount of water. Place in the oven for 10-12 minutes. Using a fork or a crab-leg-meat-getter-outer, remove the meat from the crab legs and place in a small bowl. Gently break up any overly-large pieces with your hands.2.Toast the English muffins: Use a fork to work your way around, splitting the muffins in half horizontally. (A fork leaves a much nicer, textured landscape than a knife. If that means nothing to you, by all means, go at it with a knife.) Place under the broiler for 1 minute, or until toasty.3.Make the Hollandaise sauce: In a heatproof bowl set over a pan of simmering water, whisk egg yolks with water, whisking vigorously, until mixture thickens, about 5 minutes. Remove from heat, and stir in lemon juice. Whisk in 1-2 pieces of butter at a time until melted. Season with salt. Serve sauce immediately, or keep warm over the doubler boiler, whisking occasionally and adding 1-2 tsp hot water if the sauce thickens too much.4.Poach the eggs: Bring a medium pot of salted water to a simmer. Crack the eggs into a small bowl. Using a large spoon, swirl the water in the pot and then gently tip the eggs into the center of the whirlpool. Use a slotted spoon to remove the eggs after about 3 1/2 minutes. 5.Assemble: Build from the bottom up: English muffin, King Crab, poached egg, Hollandaise sauce.
You gotta try this at least once
The easiest, most effective way to hard boil an egg (no green rings around yolks!)
Lemon with chicken ;)
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