The article introduces a sous vide technique for cooking egg yolks, allowing for a creamy and runny texture that can be used as a versatile sauce. By cooking at a precise temperature of 145 to 149 degrees Fahrenheit, the yolks can be pasteurized and retained in a zip-top bag, providing a safe and easy way to elevate breakfast, pasta dishes, or snacks. This method promises convenience, as the yolk sauce can be refrigerated and used throughout the week, enhancing meals without the hassle of traditional cooking methods.
This technique delivers all the goodness of liquid egg yolk without the risk of overcooking, offering a safe, luxurious flavor for various dishes.
Cooking egg yolks sous vide allows for a creamy, runny texture that can be used as a sauce, revolutionizing breakfast and casual meals.
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