Finally figured out why my hollandaise kept breaking after 4 weeks of frustration

I spent a whole month trying to get my hollandaise right for brunch service at the diner in Oak Grove. It would look perfect for 2 minutes then split into a greasy mess no matter how slow I added the butter. Turns out my burner was running way too hot even on low and the eggs were scrambling before I even noticed. Anyone else had a tool or equipment issue waste weeks of practice before you caught it?

2 comments

2 Comments

nguyen.tara4d ago

Happened to me with my old electric range at home... took me way too long to realize the "simmer" setting was basically full blast. Swapped to an induction plate and suddenly my sauces actually worked.

wesley_martin4d ago

Yeah the "simmer" setting on old electric ranges is basically a lie. I had the same problem with my old GE stove, the lowest heat setting was still way too hot. My sauces would boil over or burn on the bottom every time. Finally got a cheap single induction burner for like $50 and suddenly I could actually control the heat properly. It's amazing how much of a difference it makes.