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.
Nicely seasoned. Photo: Evan Kleinman and Jake Moore