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| this is, quite literally, the third time i've made benny sauce (been poaching eggs [cooking eggs, in general, really] for forever concertedly since 2008 when i lived alone for the very first time all by myself in a perfect little one-bedroom apartment tucked away behind some bushes in a larger complex that looked like a wood cabin, etc., is when i bought a dozen eggs for the sole purpose of teaching myself how to poach an egg) &i think i definitely figured something out this round about the sauce cause i didn't let the sauce cool &so it's a bit runny in these here pics but i think the butter needs to sorta stiffen to give the sauce that perfect consistency cause as we were eating them the sauce started to really turn into what i would consider the "right" consistency *yom* |