TIP: Instead of pressing yolks through a sieve (which I've always found awkward), run it through a hand held cheese grinder. It doesn't come out as delicate, but I actually like it better. Also, I only process 1/4 to 1/3 the yolks for the topping and cut up the rest with the whites to add to the sauce.
As others have said, this is a VERY long-standing tradition for Eater brunch in our family, and I took on the preparation the past 5 or 6 years. I'm always scrambling for the recipe on line, and doubting if I got the right one (pretty fool proof whichever you use), but this looks exactly like the one I like best. Thanks for sharing!!
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TIP: Instead of pressing yolks through a sieve (which I've always found awkward), run it...