Fried Egg Yolk

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Fried egg yolk

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1hr 45min · 1 serving

Crispy Egg Yolks Method II (S1.Ep1 part 2 ‘lightly cured’). I find this method being a bit easier since the yolk is easier to handle, and also it is such a different texture! This feels more jammy vs runny…try them both & let me know 🤣.

Tips: careful is the name of the game here. be extremely careful when separating the yolks from the whites, wait until you fry to cut the chalaza so the yolks don’t break. Get your pretty hot so the panko fries up quick without overcooking the yolk. The oil needs to be HOT, can’t stress this enough because otherwise you’ll cook the yolk 😅.

Ingredients:
• 4 egg yolks.
• 1 cup kosher salt (give or take).
• 1 cup cane sugar (give or take).
• Neutral oil (I used avocado).
• Asparagus Pesto (see previouus video for recipe)

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Crispy Yolks Method II

30min · 1 serving

Crispy Egg Yolks & Asparagus Sauce (S1.Ep1 Egg Yolk Series) went super rogue with the pesto term…also, this is one of 2 methods for achieving this, I’ll share the second method on my next episode of the yolk series and you want to stay tuned because it is a more fool proof method 😉.

Tips: careful is the name of the game here. be extremely careful when separating the yolks from the whites, wait until you fry to cut the chalaza so the yolks don’t break. Get your pretty hot so the panko fries up quick without overcooking the yolk.

Ingredients:
• 4-5 egg yolks.
• 1 1/4 c panko.
• seasoned salt to taste.
• Neutral oil (I used avocado).
• 1 lemon (zest and 1/2 of the juice).
• 1-2 garlic cloves (sliced, green part removed).
• 9-10 basil leaves.
• 3 tbsp fresh dil

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Egg Yolk Confit Toast...do you miss the toast recipes? Also… I know, I know...eggs are expensive rn so this is VERY extra…but very good.

Also, provided the yolks don’t break, you can use this oil for making more or cooking.

Ingredients:
• 4-6 egg yolks.
• Light olive oil or duck fat (nothing beats the duck fat).
• Ciabatta.
• 1 garlic clove.
• Parmigiano to taste.
• Black pepper to taste.

•Flaky sea salt.

Directions:
• 1.- Preheat oven to 170 F degrees.
• 2.- Add the yolks to a small baking dish and cover in oil. Make sure they’re submerged in the oil, also...handle them super carefully so they don’t break. Cover the baking dish with foil. Place inside a bigger baking dish and fill halfway with hot water.
• 3.- Bake for 45 min. Turn the oven off and let

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This is by far my favorite kind of egg! It has a super crucky bottom and edge, while the yolk is still runny and delicious.

Here is how you make it:
• Heat up a cast iron pan or stainless steel pan and add high smoke point oil. It is essential to use cast iron or stainless steel to get the crispy edges!
• Once the oil is hot, crack your eggs into the oil and cook over medium heat. Do not touch the eggs until the whites are cooked and the eggs release from the pan!
• Once the eggs have crispy edges, turn the heat to low and add a tablespoon of butter. Baste the egg with the butter until the whites are completely cooked through but the yolk is still runny. Season with whatever seasoning you like and remove from the pan.

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