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Fried Hollandaise Sauce: Achievable With Science

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August 28, 2009

Chef Wylie Dufresne, the owner of New York City restaurant wd~50, experiments with food, literally. He has lab notebooks detailing what certain chemicals do to certain dishes. One of his signature dishes is a spin on eggs Benedict: creating the plate's centerpiece—a cube of fried hollandaise sauce—required a lot of scientific testing. Science Friday stopped in at Dufresne's kitchen to see how he prepares the dish.

Stovetop Science

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Eggs Benedict with a spin.

 
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