Recipe: Fluid Egg Yolk
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Ingredients
- 8 ct. Gordon Choice Large Shell Eggs, yolks only
- ¾ oz. Yuzu Juice
- ¼ oz. Water
- ¼ tsp. Tabasco Sauce
- to taste Kosher Salt
Recipe Preparation
- Preheat a sous vide circulator or combination oven to full steam only at 155°F.
- Place the egg yolks in a stainless steel mixing bowl.
- Whisk the yolks together until fully dispersed and as fluid as possible.
- Pour the yolks into a cryovac bag or zip lock bag. Cryovac the yolks.
- Cook the yolks at 155°F for about 35 minutes. You can do this in the combi oven by adding a half-size hotel pan filled halfway with water to act as a water bath. Place the cryovac of yolks in the bath and put in the combination oven at full steam for 35 minutes.
- Once the time has elapsed, squeeze the yolks out into a blender (preferably a Vitamix Prep 3). A good trick to get all of the yolk purée out of the cryovac bag is to use a bench scraper or plastic pastry bowl scraper to squeeze the contents out by pressing the bag against a flat surface while pushing upward with one of the tools.
- Add the yuzu juice, water, Tabasco and salt to the blender and purée until smooth.
- Transfer to a pastry bag to be used in additional recipes.
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