Quote:
Originally Posted by RandyBoBandy
Culinary tip please. Couple weekends ago, I made poached eggs, on brioche and hollandaise. Well, I did it as per internet recipes. It wasn't thickening at all. So. I added another egg into the mixture and about 20 sec's later, it had the texture of mayonnaise  Tasted great BUT....it wasn't pourable  |
Would need to see recipe to comment
But What once was thick is easily thinned
