Like poached eggs, I do with smoked salmon and cappers.
https://downshiftology.com/recipes/hollandaise-sauce/
kv
https://downshiftology.com/recipes/hollandaise-sauce/
kv
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Yes, a little acidity in the water causes the egg white albumen to solidify a little faster. A crucial part of the process, IMHO.Small amount of vinegar also.
I prefer the taste without the vinegar.Yes, a little acidity in the water causes the egg white albumen to solidify a little faster. A crucial part of the process, IMHO.