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Took me 3 hours to figure out why my hollandaise kept breaking at the diner in Boise
Last Tuesday I broke four batches in a row during brunch rush at the place on 8th Street and could not figure out what changed. Turns out the new case of eggs we got was cold straight from the walk-in, and cold yolks grab the butter way slower than room temp ones. I let the next dozen sit on the counter for 20 minutes before cracking and every single batch came together. Anybody else keep eggs out on purpose for their emulsions, or do you just warm the bowl?
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the_cora4d ago
Always figured the cold egg thing was just an old cooks tale honestly. Used to think warm eggs were overrated and that as long as you tempered the butter right you were fine no matter what. Then I had a week where every single hollandaise I touched turned to soup and I finally caved and started pulling my eggs out early. Night and day difference, they come together so much faster and I stopped wasting product. Now I keep a tray sitting out before service and it fixed way more than I expected.
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