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?

TIA

Andy Katz
************************************************** *************
Being lied to so billionaires can wage war for profits
while indebting taxpayers for generations to come, now
that's just a tad bit bigger than not admitting you like
the big moist-moist lips of chunky trollops on your pecker.

Paghat, the Rat Girl

> 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 =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

On 28 Jun 2004 12:25:11 GMT, (PENMART01)
wrote:

> >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.

Different meaning of light...
He meant light vs. heavy, not light vs. dark.


Practice safe eating - always use condiments

> sf sfpipeline
>
>>(PENMART01) wrote:
>>
>> > The OP sez:
>> >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.
>
>Different meaning of light...
>He meant light vs. heavy, not light vs. dark.

Says you. No way to tell from what's written. However, my interpretation
makes more sense culinarily, with the addition of egg whites it's no longer
hollandaise.


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

On 28 Jun 2004 17:10:02 GMT, (PENMART01) wrote:

>Says you. No way to tell from what's written. However, my interpretation
>makes more sense culinarily, with the addition of egg whites it's no longer
>hollandaise.

I did mean frothy, sorry for the misunderstanding.

So if it's not hollandaise, what is it?

Andy Katz
************************************************** *************
Being lied to so billionaires can wage war for profits
while indebting taxpayers for generations to come, now
that's just a tad bit bigger than not admitting you like
the big moist-moist lips of chunky trollops on your pecker.

Paghat, the Rat Girl

>I did mean frothy, sorry for the misunderstanding.
>
>So if it's not hollandaise, what is it?
>
>Andy Katz

Who knows... could be the beginnings for a type of omelet.


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

On Mon, 28 Jun 2004 17:42:12 GMT, Andy Katz
> wrote:

> On 28 Jun 2004 17:10:02 GMT, (PENMART01) wrote:
>
> >Says you. No way to tell from what's written. However, my interpretation
> >makes more sense culinarily, with the addition of egg whites it's no longer
> >hollandaise.
>
> I did mean frothy, sorry for the misunderstanding.
>
> So if it's not hollandaise, what is it?
>
Frothy sounds good to me!


Practice safe eating - always use condiments

"Andy Katz" > wrote in message
...
> 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?

As in the other posted reply, Hollandaise uses yolks only.

The sign of fresh eggs is firm high-standing yolks. If they are "old" the
yolks get flat and often break. Whole eggs don't whip (hold air) well,
which is why a soufflé and many other whipped whole egg recipes call for you
to whip yolks and whites separately and then recombine by folding.