A Quote by Fernand Point
A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar, and butter, but it takes years of practice for the result to be perfect.
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Place a lump of fresh butter in a pan or egg dish and let it melt - that is, just enough for it to spread, and never, of course, to crackle or sit; open a very fresh egg onto a small plate or saucer and slide it carefully into the pan; cook it on heat so low that the white barely turns creamy, and the yolk becomes hot but remains liquid; in a separate saucepan, melt another lump of fresh butter; remove the egg onto a lightly heated serving plate; salt it and pepper it, then very gently pour this fresh, warm butter over it
I'd like to describe a sort of life 20 years ago as being a fried egg. There was a yolk and a white and the white was maybe work, and the yolk was life. Today, it's more of an omelet. It's more mixed and it's more interspersed and I think that that's a more interesting state of being and for some people, they'll say well I want the crisp, fried egg approach to life.
The egg, you see, is a very sexy thing. Egg is like birth. Eggshell is sexy. Egg yolk is definitely sexy. Oh, I love egg.
I'm not an egg whites guy. I can't deal with egg whites. I need the flavor of the yolk, and I like the fat of it as well.
I’m frightened of eggs, worse than frightened; they revolt me. That round white thing without any holes, and when you break it, inside there’s that yellow thing, round, without any holes… Brrr! Have you ever seen anything more revolting than an egg yolk breaking and spilling its yellow liquid? Blood is jolly, red. But egg yolk is yellow, revolting. I’ve never tasted it.
I've always eaten egg whites because when I was little, I didn't like the color yellow, so my mom would trick me into eating eggs by taking out the yolk.
Okay, a lot of people think that I'm someone known for a love of eggs and egg cookery. Being asked to endorse an egg yolk separator, I mean, I understood where it came from, but it didn't seem necessarily like something that was ultimately worth pursuing.
Heaven is like an egg, and the earth is like the yolk of the egg.
I first became aware of Lao Gan Ma chile crisp at a potluck baby shower in 2016, where a friend brought a bowl of chilled hand-pulled noodles that he tossed with black vinegar, soy sauce, sesame seeds, scallions and a ladleful of the sauce.
We Americans are mildly interested, of course, in reading about the discovery of radium by Madame Curie, but what we really yearn to know is the name of the uncommemorated French female who first mixed a sauce bearnaise.
I have smuggled so many ingredients across so many borders, like shallot confit from Thailand, or a new sauce from New Orleans not approved by the FDA.
Ever crack an egg into simmering water only to watch the white spread out and form wispy tentacles? It happened to me until I came across this game-changing fix: Break the egg into a sieve set over a bowl. The watery outer edge of the white will drain through, leaving the thicker white and yolk intact.
Oh, God above, if heaven has a taste it must be an egg with butter and salt, and after the egg is there anything in the world lovelier than fresh warm bread and a mug of sweet golden tea?
Like turning potatoes or making a bearnaise sauce by hand, forming a cornet - essentially a DIY pastry bag - from parchment paper feels like one of those things culinary students do once or twice and then never again.
Photography is not easy. You know it takes a painter or a sculpture or a musician years to perfect their technique. Then they're free to make an expression in a matter of moments. It takes moments for a photographer to perfect his technique. And then it takes years for him to make it into something that is truly creative and worthwhile.
I can cook really complicated recipes, but it takes a real talent to do the perfect egg.
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