As a Chef in Europe cooking the American-Canadian cuisine, I prefer the double boiler method for the Sauce Hollandaise, as you can keep it hot for as long as you need it. The other tip when using wine or vinegar to your water stabilizing your eggs...try swirling the water and then dropping the egg in the middle of the swirl. Makes for a better presentation and better consistency of the egg white when it is poached. Only thing is you have to cook them one at a time. Cheers people and Happy Canada Day Eh!
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As a Chef in Europe cooking the American-Canadian cuisine, I prefer the double boiler method...