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#1
09-28-2004, 06:35 AM
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 Hollandaise scaling I'm on for breakfast for 8 this Sunday. I'm thinking Eggs Benedict. My issue is I've only ever cooked this for two. And a couple of the eaters will probably prefer I really scale for about 10. Are there any tricks or changes in scheduling I need to think about for this different scale? Seems the hollandaise will need more time but less attention as it won't curdle quite as fast? Phil      |
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#2
09-28-2004, 07:11 AM
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| when upping qty for hollandaise i go direct. I use 2 yolks per cup and multiply by whatever qty needed-although you will get more volume out of your yolks as you increase them. poach the eggs off first and hold in an ice bath. back into the blanch pot at service to reheat. hth, danny |
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