Gastronomixs

Smoked egg yolks

Smoking gives the egg yolk an intense flavor, with a delicious liquid inside.
This preparation can also be used for a further preparation.

Creation by Kobe Desramaults, restaurant In de Wulf*, Dranouter, Belgium.

Recipe for 10 eggs.

Smoked egg yolks

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

10

 

egg yolks

Preparation method

  • Rub tablespoons with olive oil and place an egg yolk on each spoon.
  • Heat wood chips in a smoker on top of the hob.
  • Once the pan starts to smoke, place the spoons with the egg yolks in the smoker.
  • Place the lid on the pan, leaving an opening of about a centimetre, and remove the pan from the heat.
  • Leave the yolks to smoke for approx. 10 minutes without cooking them.

Serving suggestions

  • As part of a composition e.g. with roasted asparagus and miso.
  • As part of a composition e.g. with french bean tagliatelle and pancetta foam.
  • Start of a further preparation, e.g. as a crèmedehydrated eggyolk or in a batter.

Previous page