Perfect Yolks

Elevate the egg with this simple technique that yields a deliciously gooey, bright yellow yolk. With this recipe, we remove the egg white and focus on perfecting the yolk itself, preserving its natural shape throughout the cooking process. The result? What is usually a subsidiary ingredient shines as a centerpiece to just about any dish.

You can play with different temperatures and cooking times for various textures, but we found that a range of 144 °F / 62 °C to 149 °F / 65 °C, for one or two hours, works best. Serve it hot or cold as desired. We love ours with sous vide carrots and a hazelnut nasturtium crumble. Or on toast. Or in pasta. Or over steak tartare. or with pastrami. Or…

show-cta


logo-verticalChefSteps is here to make you a better cook. Drawing on our years of combined culinary experience, we create hands-on online classes and original recipes that are both informative and entertaining. We don’t tell you how to sharpen your knife or make macarons from scratch, we show you. Whether you’re a home cook, a professional chef, or just love watching cooks work, we can help you cook smarter.