In this episode of The Stella Culinary School Podcast, we start our five part mother sauce series. First up, sauce hollandaise, which is the base on which all other emulsified sauces are inspired and built. In the discussion segment, we talk about the science behind emulsified sauces, including the molecular make up of an emulsifier and how to use them to your advantage.
Links For This Show
What is an emulsion and how does it work?
How To Make Hollandaise - A French Mother Sauce
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In your experience, do the commercially available pasteurized eggs (the ones available to the restaurant industry) have the same size yolks as the ones in the stores?
I got some eggs from someone who raises their own chickens (not sure what breed/breeds) and the yolks were much larger than any of the ones in the stores. Just to be clear, the eggs were the same size, but the yolk was much larger in proportion to the whole egg.
Is there any standard to go by if eggs with a different size egg yolk are encountered?
I don't know the answer to your first question as I have only experience with using pasteurized egg yolks. (For my personal use, I don't fret about pasteurization because of the probabilities of salmonella are very slim. But, if serving to others, you might not want to take that risk, especially to people with possible immune problems, kids, or the elderly). If I were to take an educated guess, I would say that they are the same size. Also, pasteurizing your own eggs might be a more cost effective solution.
The extra yolk present will allow you to emulsify a greater amount of oil/clarified butter, so you may be able to get away with using 1 less egg yolk than what the recipe calls for. If you want to get super scientific, weight out the yolks and determine how much you would need that way... typical large egg yolk is between .6-.7 ounces.
According to Harold Mcgee, a single egg yolk can emulsify 15 cups of oil! (http://www.vendian.org/envelope/dir1/mayo.html) interesting read