Last week over at the New York Culinary Experience, hungry students (who weren't busy with Torres or Jean-Georges) learned how to make the perfectly poached egg with Hollandaise sauce by Shaun Hergatt of SHO Shaun Hergatt. There's aeration, emulsification, and butter in a gun. Not bad for a simple something.
Most Viewed Stories
14 Refreshing Things to Eat to Help You Make It Through This Heat Wave
Bartender Says He Received This Patronizing ‘Economics’ Card Instead of an Actual Tip
Kid Who’s Deathly Allergic to Food Gets the Award for Today’s Most Heartbreaking Story
Whole Foods Is Hurting in the Wake of That Overcharging Scandal
Japan Gets Burgers That Use Tomatoes Instead of Buns