Is anyone here doing yolks only, and how?? I just can't take the runny/ non-set whites I get when the yolks are "perfect" for me.
I have tried doing a few separated yolks in ziplocks, and got the texture I like @ 144F. I just seem to always break a few pouring them out of the bag, as they roll over the "zip" in the ziplock.
Have read about doing them in a pan, covered in oil, set in the bath. I just can't see me using that much oil to cook the yolks, or enjoying the added oil.
Looking for ideas, and suggestions.
Although I'm really enjoying the 'warm honey" texture, and what I consider an Umami Bomb in flavor, they do seem luke-warm in temp. Any advice on increasing temps and reducing time to get that thick runny texture, while increasing finished temp would be appreciated. I am NOT confident it can be done.
They just don't seem as "hot" as when I do a sunny side up, or over easy eggs in a pan, with similar yolk texture (though not quite as thick). Possibly because I'm getting the temp feel from the whites.
I have tried doing a few separated yolks in ziplocks, and got the texture I like @ 144F. I just seem to always break a few pouring them out of the bag, as they roll over the "zip" in the ziplock.
Have read about doing them in a pan, covered in oil, set in the bath. I just can't see me using that much oil to cook the yolks, or enjoying the added oil.
Looking for ideas, and suggestions.
Although I'm really enjoying the 'warm honey" texture, and what I consider an Umami Bomb in flavor, they do seem luke-warm in temp. Any advice on increasing temps and reducing time to get that thick runny texture, while increasing finished temp would be appreciated. I am NOT confident it can be done.
They just don't seem as "hot" as when I do a sunny side up, or over easy eggs in a pan, with similar yolk texture (though not quite as thick). Possibly because I'm getting the temp feel from the whites.
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