Waay of to the side comment but yolk-wise I recommend people try making a lightly peppered Hollandaise sauce for beef, there really is nothing better....
(propper Hollandaise is easy and is just 3oz/100g of melted butter per yolk, some lemon-juice(my preference)/vinegar mixed into the yolk as an emulsifier before you slowly mix in the butter a little at a time(stick-mixer works great for this)
Waay of to the side comment but yolk-wise I recommend people try making a lightly peppered Hollandaise sauce for beef, there really is nothing better....
(propper Hollandaise is easy and is just 3oz/100g of melted butter per yolk, some lemon-juice(my preference)/vinegar mixed into the yolk as an emulsifier before you slowly mix in the butter a little at a time(stick-mixer works great for this)