End separation anxiety forever! This really takes all excuses out of making hollandaise! Simply crack your eggs into a colander (with large enough holes - like, not a sieve) and let it do all the work for you. The whites will drip through and the yolk will stay in perfect shape. Another news bulletin: put your egg whites in ice cube trays to freeze for when you will need them - just thaw the individual portions as needed - or whip up a pavlova - whatever works.
1 comments:
Hi there, this is a really nice post involving eggs. It would be great if you linked to it in my brand new Food on Friday series. This week it is about all things egg. Food on Friday It would make my day if you put a link into it via the Mr Linky widget.
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