I don't think of eggs as being fundamental to the flavor of mayonnaise, but they are to Hollandaise.
I think it's important for anyone who is artistic to look back on their body of work and be critical. Maybe the Beatles can look back and say everything was perfect, but we've come up with hundreds and hundreds of dishes, and anyone who is honest with themselves has to realize that every single one wasn't an absolute, unequivocal home run.
Every dish doesn't have to be showy, and every dish doesn't have to slap you in the face with technique.
When ramps are in season, we pickle a bunch of ramps and fold that into soup. Pickled pearl onions are great chopped up or pureed.
I think I can poach a pretty mean egg the old-fashioned way.
It's just about asking why. We as cooks historically have been very, very technically proficient but not technically informed as to why we do what we do. Modernist cuisine is about that knowledge.
