Harold mcgee's pasteurized eggs - microwave
Last updated 6/12/2012 12:57:08 AM. Recipe ID 19568. Report a problem with this recipe.
Title: Harold mcgee's pasteurized eggs - microwave
Categories: Microwave, Cheese/eggs
Yield: 1 Servings
2 ea Egg yolks
2 ts Lemon juice
2 tb Water
Place yolks in 2 cup measure. Beat until well blended.
Add lemon juice. Beat again. (or vinegar)
Add water. Beat well.
Cover bowl or cup with saran (or a plate) and heat in micro until the
surface of the egg yolk begins to heave. Count 8 or 10 seconds,
remove the cup (bowl) and beat vigorously with a clean whisk until
smooth. Discard whisk, quickly return to micro and heat again until
it starts to heave. Count 8 to 10 seconds again, remove and beat with
clean whisk until smooth.
For standard Hollandaise recipe making about 2/3 to 1 cup of sauce
you need 3 yolks instead of the standard 2. I counted 6 seconds in my
MW (700W) for 2 yolks...8 seems ok for 3. Increase lemon juice to
three tsp and water to three tbsp.
Harold McGee's (author of "On Food and Cooking") method of
pasteurizing eggs prior to using them in dressings where raw eggs are
required. I use this method regularly when making Hollandaise or a
Caesar salad dressing.
AUTHOR: Harold McGee FROM: Barrie Joel Lax SOURCE: Food and Cooking
DATE: /94 COMMENTS: Works well.
Didn't find the recipe you were looking for? Search for more here!