Quote:
Originally Posted by Baraka_Guru
If anything, eggs could use one or more of the following: hot sauce, salsa, or hollandaise sauce.
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I can not STAND hollandaise and I *HATE* making it. I can't stand the taste of eggs like that (I do eat some eggs, but rarely do I). The way it is made and the way it is kept on the line (If made at home is different from ordering it at a restaurant). Hollandaise will break if you keep it in the TSZ or 140+ degrees (temperature safety zone). If you reheat it, it will break... so most chefs that I worked with will keep it out of the heat wells off to the side. Half cooked eggs and being >100 degrees in a kitchen? HELLLLLO BACTERIA! *Shudder* I see people get that spooned onto eggs or fruit? I feel like I might barf.
Also deviled eggs and women who have hairy arm pits/legs. You have the right to do what you want with your body, but don't expect me to touch you.