hamlet_cat
Assistant Cook
- Joined
- Nov 14, 2012
- Messages
- 25
Hi, I have pretty much given up on cooking egg yolks because I end up scrambling them every time. I have tried so many times to do Hollandaise sauce and always scramble the yolks. Is there a temperature range where they won't scramble or is the key to add an acid or fat to prevent them from scrambling. I always wind up with extra egg yolks because I use the whites to make other things. I would like to be able to use them in some type of sauce but it never works for me. I also don't want to eat them raw either, so I would like to find a way to cook them without scrambling them.
Thanks in advance.
Thanks in advance.