Host Michael Ruhlman hears stories and tips about the egg, from chef Eric Ripert's disastrous first attempt at a classic egg sauce to Kenji Lopez-Alt's boiled egg experiments. And finally, Brian Polcyn makes Hollandaise sauce the old-fashioned way: by hand.
Special thanks to our guests Eric Ripert, Kenji Lopez-Alt, and Brian Polcyn.
Books mentioned in this episode:
Kenji Lopez-Alt's "The Food Lab": https://www.amazon.com/Food-Lab-Cooking-Through-Science/dp/0393081087
Michael Ruhlman's new book "From Scratch": https://www.amazon.com/Scratch-Meals-Recipes-Dozens-Techniques/dp/1419732773
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