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Yolks

trev_teich

So I am trying to come up with a way to cook an egg yolk for a dish and have it be creamy on the inside. I thought of doing it with the plastic wrap method but that won't give that perfect yolk shape. I thought about using balloons to cook yolks in to give a better shape. Any thought?

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Comments

Tim_Sutherland_52834

I've also cooked the MC Deviled Egg (4.81, egg in shell 72C, 35min then ice bath). You peel the shell, the white falls away and you are left with a soft spherical yolk. This texture is soft and creamy but not runny i.e. it will not flow when cut. These would hold well for service.

Tim_Sutherland_52834

When you drop the yolks in the hot water, the outside firms up. You could place 6-8 eggs in that one bowl and still be able to spoon out a single yolk without damaging the others.

For service you could do it a few different ways:

Drop 50 yolks an hour before service and once they are cooked hold at a lower temp - after a 4 hour service the yolk texture may not be what you are after.

Do batches of 10 eggs, the first an hour before service and then another 10 every 30 mins or so - doesn't help if you get slammed.

Cook all 50 yolks in prep and chill, retherm to order. Watch time and temps to ensure no health codes are broken.

trev_teich

I would think there might be some leakage unless you cooked in a combi but i don't have one.

Brendan_Lee_56950

What if you took a mold like this http://www.amazon.com/gp/product/B004GJ9ARU/ref=oh_details_o02_s00_i00?ie=UTF8&psc=1

which is roughly yolk sized and filled each cavity with a yolk and then cryovac'd the whole mould to keep them in place and cooked the entire thing that way.

trev_teich

very nice. now how do you do 50 of them hold them until service and reheat.

Tim_Sutherland_52834

The water bath in water bath worked for me. The water bath was 66C and even after an hour the small water bath was only 64.7C. The yolk was poached for 40 mins. You could poach the yolk in anything ie think a play on red wine poached eggs.

Brendan_Lee_56950

You mean just the yolk, so a yolk that was set on the outside and creamy on the inside?

Tim_Sutherland_52834

What about a water bath in a water bath. Set the circulator to the temp you want. Place the yolk in a rigid container and fill the container with water. Place the container in the water bath.