Egg Yolk Sauce Pasteurised
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- Опубликовано: 21 окт 2024
- Out of the various methods out there to pasteurise egg yolks, I have found the one by America's Test Kitchen on the www.splendidtable.org site to be one of the best in producing a nice thick egg yolk sauce. The longer the eggs are cooked (beyond 6 minutes required to achieve pasteurisation at 144 degrees Fahrenheit/62.2 degrees Celsius) the thicker the texture of the sauce.
The egg yolks retain a very vibrant colour and are perfect for many PKD recipes. The possibilities are endless!
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Big thank you, Nicola.
How would this be used?
I tend to use egg yolk sauce anywhere I would raw egg yolks really. You can obtain a thinner or thicker sauce, depending on how long you cook it for. It's great in ice cream. I have a recipe that I'll be posting this weekend. Otherwise, I will add it to soups towards the end of making them for extra creaminess, or in bread recipes like my Tripe bread one. Honestly, it's just another option. Some people are worried about raw egg yolks and so this was just something that I wanted to share. That being said, what I love about the egg yolks sauce is it's richness, vibrant colour and overall versatility as it's more forgiving than raw egg yolk when incorporating it into various recipes.
How long I can hold in refrigerator and for how much minutes boil it ?
I have found that I keep the pasteurised eggs in the fridge for several days. As I like my egg yolk sauce nice and thick, I cook for 25 - 30 minutes usually. It just depends on what I will be using them for.