Imported from YouTube

Four Ways to Cook Egg Yolks

Name: Four Ways to Cook Egg Yolks
Prep time: 10 min
Cook time: 45 min
Total time: 4320 min
Yield: 1 servings
Cuisine: East Asian
Ingredients: Egg yolk (Use one rich egg yolk for each preparation; the source does not specify a quantity.); Soy sauce (For the soy-cure marinade; quantity not stated.); Mirin (For the soy-cure marinade; quantity not stated.); Sesame oil (For the soy-cure marinade; quantity not stated.); Garlic (For the soy-cure marinade; preparation and quantity not stated.); Bonito flakes (For the soy-cure marinade; quantity not stated.); Salt (For the dry cure; quantity not stated.); Sugar (For the dry cure; quantity not stated.); Neutral oil (For confit and frying; quantity not stated.); Flour (For dusting the yolk before breading; quantity not stated.); Egg (For coating the floured yolk before adding panko; quantity not stated.); Panko (For the fried-yolk coating; quantity not stated.)

Recipe by Fallow @FallowChefs · YouTube

Imported by Ryan Gee on SeeMeCook

A demonstration of four distinct egg-yolk preparations: soy-cured, dry-cured, confit, and fried. Each method creates a different texture, from runny and jammy to firm, grated, custardy, or crisp outside with a runny center.

1 servings4320 minEast Asian

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

Egg yolk (Use one rich egg yolk for each preparation; the source does not specify a quantity.)
Soy sauce (For the soy-cure marinade; quantity not stated.)
Mirin (For the soy-cure marinade; quantity not stated.)
Sesame oil (For the soy-cure marinade; quantity not stated.)
Garlic (For the soy-cure marinade; preparation and quantity not stated.)
Bonito flakes (For the soy-cure marinade; quantity not stated.)
Salt (For the dry cure; quantity not stated.)
Sugar (For the dry cure; quantity not stated.)
Neutral oil (For confit and frying; quantity not stated.)
Flour (For dusting the yolk before breading; quantity not stated.)
Egg (For coating the floured yolk before adding panko; quantity not stated.)
Panko (For the fried-yolk coating; quantity not stated.)

Steps

1
Separate the egg yolk from the white for the soy-cured preparation.
2
Prepare a marinade with soy sauce, mirin, sesame oil, garlic, and bonito flakes.
3
Place the yolk in the marinade and leave it to cure. Cure for 4 hours for a runny texture or 8 hours for a jammy texture.
4
For the dry cure, mix salt and sugar together on a tray.
5
Make a small dent in the salt-and-sugar mixture and gently place the yolk inside it.
6
Cover the yolk completely with the salt-and-sugar cure, then refrigerate for 72 hours.
7
Once firm, brush off the excess cure from the yolk. Grate it directly over a finished dish.
8
For the confit preparation, heat neutral oil to 65°C / 149°F.
9
Carefully lower the yolk into the warm oil and cook for approximately 45 minutes.
10
Remove the yolk when it has enough structure to hold its shape while retaining a soft, custardy center.
11
For the fried yolk, dust the yolk with flour and freeze it for 30 minutes, until firm enough to handle.
12
Coat the floured yolk in egg, then coat it in panko. The flour helps the coating adhere to the yolk.
13
Heat oil to 180°C / 356°F.
14
Place the breaded yolk in the hot oil and fry for approximately 10–15 seconds, until golden.
15
Remove and serve the fried yolk with its crisp exterior and runny interior.

Notes

The source does not provide ingredient quantities, so the preparations cannot be reproduced with exact marinade, cure, or coating ratios. The four methods are alternative preparations rather than steps intended to be completed in sequence. The source refers to using St. Ewe eggs for their rich taste and color.