Host Michael Ruhlman hears stories and tips about the egg, from chef Eric Ripert's disastrous first attempt at a classic egg sauce to Kenji Lopez-Alt's boiled egg experiments. And finally, Brian Polcyn makes Hollandaise sauce the old-fashioned way: by hand.

Special thanks to our guests Eric Ripert, Kenji Lopez-Alt, and Brian Polcyn.

Books mentioned in this episode:

Eric Ripert's "32 Yolks": https://www.amazon.com/32-Yolks-Mothers-Table-Working-ebook/dp/B01208NZZG/ref=sr_1_1?keywords=eric+ripert+32&qid=1573612040&s=books&sr=1-1

Eric Ripert's "A Return to Cooking": https://www.amazon.com/Return-Cooking-Michael-Ruhlman/dp/1579653936/ref=sr_1_1?keywords=eric+ripert+a+return+to+cooking&qid=1573612058&s=books&sr=1-1

Kenji Lopez-Alt's "The Food Lab": https://www.amazon.com/Food-Lab-Cooking-Through-Science/dp/0393081087

Michael Ruhlman's new book "From Scratch": https://www.amazon.com/Scratch-Meals-Recipes-Dozens-Techniques/dp/1419732773

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