I love Hollandaise sauce. And Bearnaise sauce… and probably every other egg yolk and butter based sauce out there! I’ve even learned how to make them, and it’s not as difficult as you might think. But what I don’t like about it is the left over egg white. I tend to put those in a covered bowl in the fridge and then forget about them. Meanwhile, you need egg to go with your hollandaise, so you get additional whole eggs for that. Well, at least that’s what I used to do.
But last time I got a hollandaise craving, I had one of those moments in the middle of making it, where I realized that I was making very unhealthy food, and that it would be in my interest to reduce the amount of fat it contained (so I could eat it more frequently). So, to solve two problems in one go, I made scrambled egg whites instead of fried or poached egg. Just like that, I was able to use up all the leftover egg whites as well as make our breakfast a tiny bit healthier. Honestly, you don’t really need that additional egg yolk. Sometimes it’s nice to indulge, sure, but very often I regret about a third of my plate of fried egg with hollandaise…
To make this breakfast, make a green onion hollandaise sauce (recipe below), toast some good bread, sauté some greens together with the dark green tops and white bottoms of green onions, and scramble the egg whites left over from the hollandaise. Then enjoy. Responsibly!
Green Onion Hollandaise
- 2 egg yolks reserve the egg whites for another use (for example egg white scramble)
- 1 pinch salt
- 1/2 stick butter
- 1/2 tsp vinegar can be substituted with lemon juice
- 1-2 tbsp green onion, finely sliced I like to use the light green parts of the stems and reserve the white and dark green parts for my sauteed greens
Bring water to a simmer in a double boiler or in a pot that you can fit a stainless steel pot over without having the bottom of the bowl touch the water.
In a stainless steel bowl, mix together egg yolks and salt and whisk until the mixture thickens.
Melt the butter and put it in a vessel that you can easily poor from.
Place the bowl over the pot of simmering water and start whisking. You need to keep up the whisking throughout the next steps to avoid the eggs scrambling.
Slowly drizzle butter into the bowl. Keep whisking! Make sure you are pouring at a rate (not too fast) that allows you to incorporate all the butter before you pour more. If you get worried that the yolks will scramble, remove the bowl from the pot for a bit and keep whisking.
When all the butter has been incorporated, you should have a mixture with a sauce-like consistency. Add in the finely sliced green onions and keep whisking.
Add vinegar to taste, and then add salt if needed.
If the sauce is too thick, add a bit of water while still whisking.
Cover the bowl and leave it in a warm-ish spot until you are ready to serve it. If it thickens too much during this time, add a bit of water while whisking.
I have read elsewhere that you can combine the vinegar/lemon juice with the egg yolks first and then whisk until the mixture has doubled in size. You then add the salt at the end.