Go to the Recipe: Perfect Yolks
That made me so unbelievably hungry. Eggs for dinner it is then!
Suggested applications? I like the idea of this a lot.
The flavored oil might be nice, but I usually don't bother separating the eggs first for home consumption. It's SO easy to remove almost all the white that remains after cracking the egg under a tiny stream of warm water (at least for my 64 C eggs). After a second or so the water reaches the yolk/white interface, separates the tissue planes, and the whites slip right off. Just place the eggs in the circulator; no need for stirring, hotel pan, oil disposal. I usually make these for my weekend-breakfast yolk and bacon sandwich and don't want to have much clean-up. Sometimes bits of white will cling, but they disappear as soon as I spread the yolk, and I'm more likely to bother to cook them for myself.
http://www.chefsteps.com/activities/egg-yolk-bacon-sandwich No plating, over-cooked the bacon, phone photo; but Sunday morning breakfast and didn't want it to get cold. Not embarrassed enough to prevent me from posting because it's so good.
would be safe to cook, chill, them re-warm and hold at 60c?
Hi,Can u tell me what are the type of dishes you use for plating and the marc.Thank you and keep up with the great job.
Most of the dishes come from CB2.
Yes.
hade the chance to make some yolks today, and this is how we serve the yolks http://www.youtube.com/watch?v...
- originally posted by björn
Always thanks to "Chefsteps".
can you do this in a regual oven ? because my water bath just broke ty / anton
what do you suggest to store them? the oil recipient?
Ok I know im late to the party here but I am
wondering if anyone thought to use these to make
hollandaise sauce with? And if so did it work?
Can I use wide mouth mason jars for this instead of the hotel pan?
Absolutely!
This would be perfect for having yolks ready for, say, a BBQ burger party or steaks. Egg yolks on beef I find wonderful.
Any thoughts on how to modify this for quail egg yolk? Perhaps just reduce the time for the different size?
Once you slow cook the yolks by using sous vide, can you then bake them inside a pastry? Will they stay that perfect consistency or will they over cook? The idea is to put the yolks in a king egg to achieve a gooey yolk center when you open it.
Could you use a stronger flavoured oil like walnut, ghee or olive oil?
It would overcook inside
Could I blend the yolks before i cook them, then once cooked, spread out on acetate and let cool??? And would the temp.vary based on the eggs being whipped together ahead of time??? The idea is that i would like to then cut small discs out of the cooked yolk and use as my egg component on a tartare set..
Awesome idea!!
The mason jars worked great! Thanks again
Shure!
CAN I COAT AND FRY LIKE CROQUETTE
More photos regarding tape pan into place and overall setup would be helpful. Can I weight the pan down, put a cover on it than seal it vacuum bag or zip lock and sous vide with more water over all?
I tried your link but didn't see your video.
Hi another use: I cook blended yolks for 40mins SV @65C and make pastry cream with it. Source modernist cuisine.
can i save the oil and reuse?
yep
Thanks. In refrigerator any idea how long?
Once strained if there are is no visible egg yolk I would say 2 weeks in the fridge. Longer in the freezer if that is an option.
