A question about a recipe: Helen Getz’s Napa Cabbage with Hot Bacon Dressing
I tried this recipe for dinner tonight and it came out way too watery. Could it be that I did not wisk the hot liquids into the egg slowly enough? Or should I have let a lot of the water boil off before adding it (oh so slowly) to the egg ? I still have the other half of the nappa, so I am hoping for some tips on getting it right-thamks!