Cooks this dish for paying guests · Verified chef · Answers buyers directly
2 h 30 min total50 min hands-onServes 6Medium
108 more verified cooks and this recipe costs $6.99
POPULAR → TOP RATEDThe whole soup turns on temperature: yolks tempered and finished below a simmer stay silky, and one more minute of boil scrambles them.
Yours for good once bought. Updates from the chef included.
The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».
A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.
Whole free-range chicken000 g
Yellow onions000 g
Egg yolks000 g
White wine vinegar000 g
Wheat flour000 gMost of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.
Picking a bird: age, fat, and why the feet matter
Tempering yolks: the two-ladle method
Thermometers and pot mass: holding a soup at 75 C
Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 14 of the 19 carry a photo of what it should look like at that moment, and 4 carry a short clip for the parts a still cannot show.
Hardest step: adding the yolks off heat — step 11 of 19.
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview3 things Tamar Bochorishvili watches for every service. You can read what they are right now — the answer to each one comes with the recipe.
Returning the pot to a boil after the liaison
Vinegar poured into the broth instead of into the yolks
A rolling boil during the broth, which clouds it for good
The acid goes into the yolks before they ever meet the broth, and the pot has a ceiling temperature it must never cross.
Written by Tamar Bochorishvili. Visible only to people who bought this recipe.
Read it — $2.99Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.
92 people cooked it, 86% got it right, and that is the entire reason it costs $2.99 rather than nothing. In 108 more cooks the price becomes $6.99. Your copy never does.
One payment · Yours for good · No subscription
