Cold-cooked egg yolk

An unusual technique taken from contemporary molecular cuisine. Freezing makes the yolk creamy and spreadable. An additional advantage is that they can be prepared in large numbers (because the egg yolks can be kept in the freezer for months). 

Recipe for 10 eggs.

Cold-cooked egg yolk

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Preparation method

  • Separate the egg yolk from the egg white, use the egg white for another recipe.
  • Place the egg yolk in the freezer for at least 12 hours.
  • Let thaw, the yolk is now as creamy as butter.

Serving suggestions

  • In combination with asparagus.
  • As a bread topping, sprinkled with a little fleur de sel.
  • As a basis for a rich, creamy sauce.

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