The Food Lab: Better Home Cooking Through Science

a touch of lemon juice. It should flow slowly off a spoon so that it naps a poached egg in a thick ...

hollandaise are two: careful construction of an emulsion by slowly incorporating butterfat into the liqu ...

...

A blender and hot butter make short work of hollandaise. ...

CLARIFIED BUTTER Solid butter may look like a single, homogeneous substance, but melt it in a pan, ...

softens and melts at a specific temperature range, butter goes through many textural changes as you ...

butter is not the ideal medium for searing food—it simply can’t get hot enough without bu ...

the hand blender down in there, poured in all the melted butter, and turned on the blender. As the ...

FOOLPROOF HOLLANDAISE SAUCE NOTE: Cooled hollandaise can be very carefully reheated over the lowest-possible ...

Insert the head of blender into the bottom of the cup and run the blender. Slowly pour in the hot ...

EGGS BENEDICT SERVES 2 TO 4 2 tablespoons kosher salt 2 teaspoons vegetable oil 4 slices Canadian bacon ...

1 recipe Foolproof Hollandaise (here), kept warm Dash of cayenne pepper (optional) Minced fresh parsley or chiv ...

bowl on the side. ...

...

EGGS FLORENTINE Don’t dine on swine? Not to worry. Eggs and hollandaise go just as well with good s ...

Top each English muffin half with one-quarter of the spinach, followed by a poached egg. Spoo ...

FRIED EGGS If you’re like me, mastering fried eggs was your very first culinary accomplishment. Or, I ...

eggs, the yolks are kept elevated above the hot surface of the pan, allowing them to set a little bit m ...

What else can you do to keep the yolks from overcooking? Well, here’s another thing we k ...

differences in conductivity between the egg yolks and the egg whites don’t have as strong an effect on their ...