Spent 3 hours chasing a lumpy hollandaise because of a dirty bowl lid

Back when I worked the brunch line at a spot in Eugene, my hollandaise would break every single Sunday and I kept blaming the eggs. Turned out the plastic lid on my bain marie had dried yolk crud in the rim, so the sauce kept catching steam and heat in weird spots. Wiped it down with a hot towel before every service and the breaking just quit. Anyone else ever lose a whole brunch rush to something that dumb?

0 comments

Log in to join the discussion

Log In

0 Comments

No comments yet

Be the first to share your thoughts on this discussion.