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I don’t think of eggs as being fundamental to the flavor of mayonnaise, but they are to Hollandaise.

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Wylie Dufresne

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Whites cook at a lower temperature, set at a lower temperature than yolks. That, to me, is very interesting. That has opened up – as an egg lover, that has opened up sort of a world of possibilities, of applications.

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There will never be a universal way of cooking, but information will always be universally useful.

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June 13, 2024

There will never be a universal way of cooking, but information will always be universally useful.

Previous

June 13, 2024

Whites cook at a lower temperature, set at a lower temperature than yolks. That, to me, is very interesting. That has opened up – as an egg lover, that has opened up sort of a world of possibilities, of applications.

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