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How to cast egg yolks in silicone mold?

reck.harm

Hi,

So a Friend and I are working on a fairy-tale themed dinner menu.

As an amuse guille we want to do a simple dish with egg yolk and truffle, but to fit the theme i'd like to turn the yolks into coins with a star on it. The englisch name of that fairy-tale is star-money apparently, but i don't know how popular it is outside of germany.

So to do this, I 3d-printed a coin that looks the way i want. Next step would be to make a mold of that with food-safe silicone and eventually i'll have to actually mold the yolks. I have a few ideas on how to do that, but i figured maybe i could spare my self some experimentation if i asked for you guys opinions first:

1. Most obvious would be to just fill the mold with raw yolks and cook in the mold. Problem is that this takes a long time so i would need a mold wehere i can multiple yolks at once. Also i'd like to use sous-vide for texture-control and i'm not sure how to seal a filled mold in a bag. I have a chamber-vac but i'm worried that the yolks qould overflow the mold because of escaping air.

2. Cook the yolks and then mold. I would prefer this approach, but am unsure at which temperature the yolks would be pliable enough to mold yet firm enough to keep the shape after demolding. I'm guessing somewhere between 65°C and 70°C.

3. Double cook. I've done something similiar before where i rolled yolks into sheets. I would cook the yolks to 65°C first to firm them up, fill the Mold and then cook again at 70°C. This would also requie multiple molds, but it should be a lot easier to handle than raw yolks.

What do you guys think, which would work best? Or maybe there's another possibility i didn't think of? Your input would be greatly appreciated.

Cheers,

Harm

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brian_martin2001

That's an impressive undertaking, with which i wish you luck, and hopefully you post pictures.

As far As what you're trying to accomplish, this it's what I'd start trying to accomplish your goal. It's not exactly what you're trying to do (i think anyway) but hopefully you'll be able to get some useful information that will help. check out the French scrambled eggs from "Modernist Cuisine at Home" http://modernistcuisine.com/docs/MCAH_BLAD.pdf.

Once you've made that, i would pipe it into your silicon mold to maintain it's integrity. To finish cooking it, i would try taking a turkey rotating pan, fill it almost all the way with water, put it in the oven set low (160°F or something) wait until the oven it's saturated with the steam: a man shift steam oven, and then cook the eggs in the silicon mold that way. Definitely use a non stick spray in your mold to aid in removing the eggs. It's an idea anyway.

Good luck

Afonso_Tito_de_Morais_164825

Now that sounds like a challenge! Personally, if your mould has tiny holes, I'd do marinated eggs yolks instead of cooked, cause of the increased textural stability marinated egg yolks have as opposed to cooked ones. Not sure if this fits the dish though.

tshewman

at about 67C they turn into marzapan like yolks. You could use either ice cube trays or something similar to cook the yolks in (steel pan in the water bath with lid above water line and ice cube tray/egg mold in the tray). This would also reduce the oil needed.

reck.harm

Any reason why i couldn't cook them whole and seperate the yolks from the whites later? Except wasting the whites ofcourse..

tshewman

You could easily do that. It's simply a matter of where you want to work the most. :-) I find separating them raw using my hands allows for the cleanest yolk and I personallyfind it takes a little more work to separate the white after cooking them whole (though I find a little white "sticks" when trying to separate them. An hour test would be all it would take to see which you would prefer?.

reck.harm

So i did some testing today.

First i tried approach number 1, which didn't work really work. As predicted it overflowed the mold during sealing, because of too much air mixed with the yolks. I tried to avoid that with the very smart idea of pushing the yolks through a fine mesh strainer, which seemed to work. I then messed it up with another very smart idea of using a syringe to fill the mold. Unfortunately i didn't have enough yolk to fully submerge the nossel of the syringe so i pulled in a lot of air with the yolks. Any ways i managed to cook it at 68°C but it didn't demold. i might try again with a higher temp but for now i tabled this method.

So since i had the sv running at 68°C i also cooked a couple eggs whole. i seperated the yolk, kinda pushed it in the mold and vaccum sealed it, basically relying on the pressure to push it into the mold. I then cooked it again at 73°C.

I learned a few things: 1st: The vacuum pressure was not enough to push the yolk in the mold properly. 2nd: even if it had, this way i have to cut of about half a yolk after cooking which was a bit of a pain. 3rd: in the places where it did get properly pushed in, the reproduction of detail was pretty amazing. I could actually see the print lines in the yolk.

And last but not least: I f you cook egg yolk like that, compressed in a vaccum bag at 73°C you end up with a texture that's remakably close to cheese. I havent decieded yet whether i find that awesome or disgusting.

As a next step i'll precook my eggs at 64°C, hopefully that will make it easier to get into the mold.

For the second cook i'm gonna try 70°C next time. I'll keep you posted.

I'll also try doing this with cured yolks. might be interesting.