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Switched to room temp eggs for my hollandaise and it was night and day
I used to just crack cold eggs straight from the walk-in into my hollandaise and then wonder why it kept splitting on me. About three weeks ago I had a slow morning before brunch service and let a dozen eggs sit on the counter for maybe 20 minutes before I started. The emulsion came together so smooth and thick I actually double checked my technique. I'm talking no pooling, no graininess, just perfect glossy yellow sauce that held on the warmer for a solid two hours. Now I set my eggs out as soon as I walk in at 6 AM and it's made a bigger difference than any whisking trick I've ever learned. Has anyone else found that one tiny temperature tweak that solved a recurring problem for you?
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oliverhernandez1mo ago
Save more time" is generous, definitely still worth doing it right.
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And that little tweak probably saves you more time than all the double boiler fussing in the world.
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