Gastronomixs

Preserved egg yolks

Preserving the egg yolk in a salt and sugar mixture changes the structure of the yolk. Do not leave the egg yolk in this mixture for too long, as the drying process will continue too far.

Recipe for 24 eggs.

Preserved egg yolks

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Ingredients

500

g

salt

500

g

sugar

24

 

egg yolks

Preparation method

  • Mix the sugar with the salt and pour half into a 1/2 gastronorm pan.
  • Use a whole egg to make 24 indentations in the sugar-salt mixture.
  • Separate the eggs and place the egg yolks inside the indentations. 
  • Cover with the other half of the salt mixture.
  • Cover with cling film and refrigerate for 24 hours.
  • Carefully remove the egg yolks from the salt mixture and remove the excess salt mixture.
  • Use within two days.

Serving suggestions

  • As a substitute for the classic egg yolk on steak tartare.
  • As a component in a vegetarian risotto with mushrooms.
  • In a composition with pancetta, French bean tagliatelle, asparagus ribbons, and BBQ oil.

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