» Careful With Eggs Benny at BLD (or Anywhere)
Bourdain warns against Hollandaise in Kitchen Confidential. I don’t have the book in front of me right now, but here he is on CNN:
“Hollandaise is extremely friendly environment for bacteria. It’s one of the first things they teach you in cooking school. It’s rich with egg and proteins and—raw egg, I might add, or just lightly cooked. And it has to be held in order to be used at about blood temperature, which is, of course, an invitation—another invitation to bacteria.”
