I’ve been experimenting with eggs again. Making Eggs Benedict, Spätzle, Flan, Strudel. The image above is a recreation of the Kensington Eggs Benedict, made with avocado, and moist chicken breast smoothered homemade Hollandaise. Inspired by the Victoria House near the Viktualien Markt in Munich.
I’m always curious about the science of cooking. Apparently the Accidental Scientist is too. Check out everything about eggs, bread, and pickles here at the Science of Cooking website.
Here is another link on what to do with leftover egg yolks by GourmetSleuth. I hope we get our freezer box soon because I’m definitely going to start freezing some stabilized egg yolks for a future Creme Brulee. yummy!
