Java Joint

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We’re having a white [sand] Christmas over here!


We decided to go to the best – um, and only – really good restaurant in Palm Coast for brunch.  It’s right on the Atlantic.  The Husband proposed to me on that beach!



I ordered the Spinach Benedict.  My brother-in-law was fascinated by the fluffy balls of eggs. 



Hollandaise sauce on the side for dipping action.


And a big, frothy cup of vanilla latte.


Can anyone out there make Eggs Benedict? I explained the my brother-in-law that you crack the eggs into boiling water, but I’m not sure if there’s a trick to making it work.  I got a sauces book for Christmas and it has a recipe for Hollandaise so I’d love to make my own Egg Benedict at home!



  • Annette December 26, 2010, 2:31 pm

    That looks super cool…I should try that!

  • Jennie December 26, 2010, 2:32 pm

    The trick to making poached eggs is to add a little vinegar and put the lid on it while it gently boils for 3 minutes. The vinegar keeps the egg whites from going everywhere that plus gently sliding the eggs into the water.

    • Evan Thomas December 26, 2010, 5:01 pm

      I’ve never made them but I’ve heard to use the vinegar trick, too.

    • Stephanie C December 27, 2010, 1:19 am

      My husband was obsessed with making perfect poached eggs for Bennies and this is the trick!

      • Stephanie C December 27, 2010, 1:20 am

        Oh, I forgot that he does this while also dropping into a ‘vortex’ which is what the poster below recommends… stirring before dropping the egg in.

        • Caitlin December 28, 2010, 8:55 am

          I just want to drop eggs into a vortex.

  • Jamie December 26, 2010, 2:34 pm

    Merry Christmas Caitlin. I am not sure if this is right, but this is how I make poached eggs. I bring the water to a boil, then reduce to a simmer, and then add a little white vinegar to the pot. Vinegar helps the egg to hold its shape by causing the outer layer of the egg white to congeal faster. Crack the eggs into a separate dish (one egg per dish), stir the boiling water, and slid the egg in. Finally I use a slotted spoon to fish the cooked eggs out of the water. Usually I let mine cook for about 2 minutes, which gives me a nice creamy interior.

  • Beth @ Beth's Journey to Thin December 26, 2010, 2:44 pm

    Add white vinegar to the boiling water and it makes a HUGE difference. I looove eggs benedict and always order the hollandaise on the side because the yolk itself makes the best sauce to me!

  • Sarra December 26, 2010, 2:47 pm

    haha love the “free tanning” sign!

  • Angela December 26, 2010, 2:51 pm

    Apparently you have to use really fresh eggs for the best results. It’s always been a disaster whenever I’ve tried 🙁

  • VeggieGirl December 26, 2010, 2:51 pm

    Aww, beautiful memories associated with that beach!

  • Katy (The Singing Runner) December 26, 2010, 2:57 pm

    I’ve never had eggs benedict but I’ve heard that you add vinegar to the boiling water!

  • Dorry December 26, 2010, 2:59 pm

    My husband has perfected the poached egg! It took some practice but he’s got it down. He uses vinegar in the water and has some sort of spinning technique. 🙂

  • Alexa @ The Girl In Chucks December 26, 2010, 3:04 pm

    I’ve never made eggs benedict before. Not you’ve got me curious!

  • Lauren @ Lauren Runs December 26, 2010, 3:06 pm

    I’ve used the vinegar tip before, although I always have trouble fishing the eggs out afterward. 🙁

    I’m at home with my family for the holidays, and my dad has a new “egg poacher” contraption. It is a plastic holder that you put a little water and an egg into, and then microwave until the egg is ready. They’ve been working on the timing as we have a super-strong microwave, but certainly less messy and easier than boiling a pot of water! (Looks like something you should be able to get at Bed, Bath and Beyond).

  • Erin @ Bishella December 26, 2010, 3:06 pm

    I’m not nearly far enough into my culinary experience to attempt to make eggs benedict. I only recently tried it and YUM-MY. Very jealous of your meal haha 🙂

  • Ann @ Day by Day December 26, 2010, 3:07 pm

    My brother can make eggs benedict. Maybe we’ll make some for brunch tomorrow! He keeps offering too, so I should take him up on it.

  • Marian December 26, 2010, 3:09 pm

    i think you just need to add 1 t of white vinegar to the water for each egg and poach until the egg is cooked to your liking! how romantic that you guys got to revisit your proposal spot!! 🙂

  • Karen @ Run Shop Travel December 26, 2010, 3:09 pm

    MMM I love eggs benedict! You are right – to poach the eggs you crack them into boiling water. This website has a good tutorial:


  • Keri December 26, 2010, 3:11 pm

    Sighhhhh, beach proposals are so romantic and now I have a craving for a big ole’ latte 🙂

  • Sarah @ The Strength of Faith December 26, 2010, 3:12 pm

    I’ve never made Eggs Benedict, but when I worked at a cafe as a waitress the chefs always hated me when I brought orders for them! It doesn’t look complicated, it just looks like it’s a fine art.

  • Em December 26, 2010, 3:15 pm

    Apparently you’re supposed to add some vinegar (apple cider vinegar?) into the water, and crack the eggs into another small dish then slowly pour into the water. And the water isn’t supposed to be boiling, you’ve gotta pour it in RIGHT before it gets to boiling point. Complicated right?!

    Your meal looks amazing though!

  • Kristen December 26, 2010, 3:19 pm

    I’ve never commented here before but I’ve been reading for months and I LOVE your blog 🙂

    I just thought I’d comment on the eggs benedict, because it’s my family’s tradition… every Christmas morning for my entire life (and many years before that!) my enormous family has gotten together for homemade eggs benedict. We use electronic egg poachers (not ones you put in the microwave) and they work perfectly! I’m not sure if they’re widely available anymore because we haven’t seen them recently – a couple of ours are 25 years old! haha

    • Caitlin December 28, 2010, 8:56 am

      Thanks so much Kristen for reading!!!

  • Julia December 26, 2010, 3:26 pm


    All of the tips for adding a little bit of white vinegar are right; it keeps the egg (particularly the white) together. Also, in order to put the egg into the water without disturbing it and breaking it into a million pieces, I crack it into a shallow bowl first then sort of “slide” the egg into the water. So yummy!!

  • Baking 'n' Books December 26, 2010, 3:30 pm

    I have no idea how to make them. All I know is that I LOVE runny yolks! Good choice.

  • Camille December 26, 2010, 3:33 pm

    Aww, I guess I never really knew about your proposal. So cute 🙂

  • Gabriela @ Une Vie Saine December 26, 2010, 3:39 pm

    I’ve never made eggs benedict, but it’s one of my brothers’ favorites. I had no idea you had to cook them in boiling water though!! Not a big egg person 🙂

  • Angela S December 26, 2010, 3:48 pm

    Never made eggs benedict, but we poach eggs a lot. We recently learned of the white vinegar trick and it works like a charm! Really helps keep your egg together.

  • Annie@stronghealthyfit December 26, 2010, 4:00 pm

    Hollandaise sauce is surprisingly easy- give it a try! Your bfast looks delicious.

  • healthy amy December 26, 2010, 4:07 pm

    To make the perfect poached eggs, add vinegar (approx 1/2 tsp) to the water and stir the water just before putting the eggs into the centre of the pan, this stops the egg from spreading all around the pan! This has never failed me!

  • Lori Lynn December 26, 2010, 4:26 pm

    I’ve never been where I could ever try eggs benedict, but it does seem like it wouldn’t be too bad.

  • fundertaking December 26, 2010, 4:28 pm

    Another long-time reader, first time commenter.

    I grew up eating eggs like that — poached eggs, we called them. Some previous commenters already indicating a teaspoon of vinegar to softly-boiling water, and then slowly cracking the egg into the water.

    We also used stainless steel rings in a shallow pan of boiling water, also.

  • Rachel @Balance and Blueberries December 26, 2010, 4:42 pm

    I just made eggs benedict the other morning. It took a minute, but it wasn’t super complicated! And it was sooooo tasty 🙂

  • the veg meg December 26, 2010, 4:43 pm

    I have read that the best way to poach an egg is to bring a big pot of water to a boil (possibly with a teaspoon of vinegar on it), and stir the water up so it makes a little tornado before you drop the egg into it, so the tornado of water whips the egg back onto itself as it cooks! I’ve never done it, of course, but maybe I’ll try this week!

  • Paige @Running Around Normal December 26, 2010, 4:56 pm

    I’m not so much into that Hollandaise sauce so I usually don’t roll with eggs benedict. I do love the dippy yolks though!

  • Amy @ What Jew Wanna Eat December 26, 2010, 4:58 pm

    I bought these plastic egg poacher thingies that makes it foolproof! Lovely photos in this post.

  • Averie (LoveVeggiesandYoga) December 26, 2010, 5:03 pm

    Merry Xmas Day After! Love the wintery beach shots…something about beaches in the winter…they have such a cool vibe (no pun intended..haha!)

  • lindsay December 26, 2010, 5:03 pm

    Are these photos with your new camera? Beautiful!

    • Caitlin December 28, 2010, 8:56 am

      Nope, with the SLR. Thanks though!

  • Kira December 26, 2010, 5:12 pm

    Yes! I love eggs benedict. In order for it to be successful when you poach the eggs (drop them into the boiling water) leave them in for only four minutes! Any more time and the yolk will become hard. Also make sure you add lemon to the hollandaise sauce. Merry christmas!

  • Orla December 26, 2010, 5:26 pm

    Simple tip for poaching eggs- take a small dish, place a length of Saran wrap (cling film) over it and push into the dish.put one or two drops of oil into the wrap and rub all over to stop the egg sticking. Crack the egg into it and create a little pouch and push all the air out. Then tie a knot in the top and place into simmering- not boiling-water. Cook for the recommended time- it can take a number of attempts to get the timing right for a runny yoke.
    When ready to serve, simple snip the wrap under the knot and slide out onto the plate.
    I do this all the time and it is the best way to get the perfect shape every time- and a number of top chefs have said this is a foolproof way!!!
    Happy egg benedicting!!!

  • Tina @ The Shakespearean Tomato December 26, 2010, 5:47 pm

    I remember the vinegar, but had forgotten the stirring water and cracking the egg into a separate cup first trick. I have a feeling my poached eggs will be much more successful next time! As a side note, as much as I love traditional eggs benedict (was a total family Sunday brunch tradition) I LOVE making it with smoked salmon and wilted spinach instead of canadian bacon! It is just so yummy and smoky and rich (as long a you like fish). I have a pack of smoked salmon my mom sent me for Christmas, I may have to make some for breakfast tomorrow! Just have to look up hollandaise recipes tonight 🙂

  • chelsey @ clean eating chelsey December 26, 2010, 6:02 pm

    I’ve never had eggs benedict before!

  • Cala December 26, 2010, 6:08 pm

    My simple way to make poached eggs: boil a pot of water, reduce to the simmer, crack the eggs and slowly slid them in, immediately put the lid on it and turn off the stove, wait for 4-5 mins, then they are done.

  • Brianna O. December 26, 2010, 6:20 pm

    These look like they would work well for poaching eggs. I love eggs benedict!

  • Shelly December 26, 2010, 6:25 pm

    I’ve been poaching eggs ever since Jenna at EatLiveRun did a tutorial on it. I think the keys to success are salt and vinegar in the water, and adding the egg via a bowl rather than just cracking it in the water. I really like my food to be kind of saucy, and a poached egg on top of whatever I’m eating (generally a veggie and whole grain bowl) is a great way to achieve that!

  • Susan @ Saucy Living December 26, 2010, 6:36 pm

    I haven’t tried it myself, but came across this tutorial from Pioneer Woman and have been wanting to try it out:

  • Gracie (complicated day) December 26, 2010, 7:26 pm

    It is important to add a small amount of vinegar, as other readers suggested, and a sprinkle of kosher salt. More important, however, is your hollandaise sauce. It is tricky, but I find that using clarified butter eliminates separated sauces.

  • Carin December 26, 2010, 7:32 pm

    New Zealanders are obsessed with Eggs Benedict – or “Benny” as they refer to it! It usually comes with a choice of bacon/ham, smoked salmon or a veggie version with mushrooms and tomatoes. If it’s just a muffin, eggs, spinach and hollandaise, it’s called Eggs Florentine. The potatoes on yours look yummy!

    I missed having poached eggs when I was pregnant – very difficult seeing other people (like my hubby) tucking in to oozy runny eggs and having to ask for mine well done!

    BTW, does your English hubby ever have soldiers with dippy boiled eggs? If you don’t know what I mean, you’ll have to ask your MIL!

    • Caitlin December 28, 2010, 8:57 am

      Hahah I made him soldiers for his birthday. I felt like he was turning 8.

  • Halley(Blunder Construction) December 26, 2010, 7:33 pm

    Total opposite scene from what’s going on outside my window. Blizzard in New England, boohoo! Hope your sandy Christmas was merry 🙂

  • Laura (Starloz) December 26, 2010, 7:57 pm

    i’m lazy, i have one of those microwave one. it’s sooo much easier & care free

  • Leila December 26, 2010, 8:21 pm

    I’ve heard the vinegar trick as well. I have a microwave container for poaching, perfect for work breakfasts 🙂 My favorite egg benedict are Spanish style – salsa spiked hollandaise and topped with avocado and tomatoes. Yum!

  • Cynthia (It All Changes) December 26, 2010, 8:28 pm

    Jenna had a great tutorial a while back. It is easy.

  • Chelsea @ One Healthy Munchkin December 26, 2010, 9:57 pm

    I’ve never tried making eggs Benedict or even tasted them before! I’m more of an omelet or scrambled eggs fan.

  • Morgan December 27, 2010, 12:56 am

    Alton Brown did a great tutorial on making poached eggs-using the vinegar and a steamer basket so you can fish the eggs out easier.

  • Angela December 27, 2010, 1:09 am

    I have lived in AZ my whole life! I love the view from the Java Joint and would love to life somewhere like that. The food looks amazing too!! I hope to move to Oregon one day! We will see once I’m done with school!

  • Lacey @ Lake Life December 27, 2010, 8:53 am

    That breakfast looks delicious! I have an old egg poaching pain that my mom gave me. It’s like a double-boiler with two egg cups.
    On the movie “Julie & Julia” they kind of explain it. Something about pushing the whites over the yolk after you drop the egg in the water.

  • stepf @dailyspark December 27, 2010, 10:06 am

    Hey, Caitlin. Poached eggs are so easy to make. Here are a blog and a video to help:

    Egg poaching video:
    Egg poaching blog:

  • Kelly Schussler December 27, 2010, 2:56 pm

    your pictures are awesome! you always take such good ones!! love eggs benedict but have never made them myself. I have heard the vinegar trick works….

    • Caitlin December 28, 2010, 8:55 am

      thank you so much!

  • Jolene ( December 27, 2010, 11:40 pm

    I have never attempted to poach an egg, but I really would love to learn. Eggs Benedict is one of the greatest breakfasts ever!

  • Katrina December 28, 2010, 2:38 am

    In our house we have a nifty little non-stick contraption that you crack the eggs into…then you put the whole thing into a pan w/ a little bit of simmering water. We got it from Sur La Table:

  • Stacy December 28, 2010, 8:44 am

    I know that I am a little bit late to the party, but my Cooking Disabled self has managed to find the perfect way to poach an egg… Get some water to a steady, very low boil (to where you can barely see boiling bubbles), then take a handled measuring cup and slowly drop the egg in. As in, let hot water pour into the measuring cup as the egg slips into the pot. Give it 3.5-4 minutes, and then scoop it out with a slotted spoon. Pat it dry with a paper towel and you’re good to go! A TINY bit of white vinegar helps, but this vortex talk has always gotten me into trouble. I just end up with a pot full of an egg drop soup lookalike.

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