> Andy Katz
>
>I know, I ought to know this, but today's hollandaise came out right,
>bright and very light. Temp control was good (the owner wanted me to
>use glass because her last chef did and what the did was golden and
>don't even get me started ....). Asserting my independence I went back
>to metal.
>
>One odd thing was yolks breaking today. Three or four out of nine. The
>sauce came out quite good, but, as I wrote, lighter than it's ever
>been after adding lemon juice (but no water, wouldn't take it). Do egg
>whites lighten the hollandaise?

Aintcha ever hoid an off-color yolk... hehe

Depending on breed and/or diet chickens lay eggs with different shade yolks...
some can be very light hued indeed... others as dark as those of duck eggs.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
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"Life would be devoid of all meaning were it without tribulation."
Sheldon
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