Recipe

Runny Yolk Sauce

by Tim Chin

Chefs are obsessed with emulsions because they combine something that is already delicious—unctuous fat—with a water-based ingredient to create something even more satisfying (think mayonnaise, butter, and cream—all emulsions). And egg yolks are one of nature’s top-notch emulsions—a creamy mixture of water, protein, and fat (a full 34 percent!). I love a good runny egg yolk (I’m not alone, check out this great recipe for yolks from ChefSteps) and this recipe gives us the convenience of pasteurized, perfectly thickened yolks always ready to drizzle on toast, a burger, pasta carbonara, you name it.

Yield
Makes about 1 cup (200 grams)
Egg_Yolk_Sauce-WIDE.jpg
Ingredients
200 g egg yolks, cleaned of all whites (from approximately 12 large eggs)
2 g salt
475 g ice cubes
475 g water
12  large egg yolks, cleaned of all whites
¼ teaspoon salt
4 cups ice cubes
2 cups water
Essential Equipment
Instructions
  1. Use sous vide device to heat water bath to 149 degrees F/65 degrees C. Alternatively, fill 8- to 12-quart cooler halfway with boiling water; close lid and set aside.
    • 200 g egg yolks, cleaned of all whites
    • 2 g salt
    Using spatula or ladle, push yolks through fine-mesh strainer into medium bowl; gently whisk yolks and salt until just smooth (do not overwhisk). Pour mixture into 1-quart double-zipper zipper-lock bag; seal zipper, leaving ¼-inch opening on 1 end. Holding bag near opening, allow bag to lie flat on counter so that egg mixture fills bag and pushes air out opening. Seal bag fully.
  2. If using cooler, add cold water until water in cooler registers 151 degrees F/66 degrees C. Gently lower bag into water bath or cooler, allowing any remaining air bubbles to rise to top of bag (do not let go of bag). Reopen 1 corner of zipper, release remaining air pocket, and seal bag fully. Release bag into water bath or cooler and cook for 32 minutes. If using cooler, stir in boiling water as necessary to maintain water temperature of 149 degrees F/65 degrees C; keep cooler lid closed when not adding water.
    • 475 g ice cubes
    • 475 g water
    Meanwhile, combine ice and water in large bowl; set aside.
  3. Remove bag from water bath or cooler and immediately transfer to ice bath; let chill until cold to touch, at least 10 minutes. Transfer sauce to airtight container or squeeze bottle and refrigerate until ready to use.
Instructions
  1. Use sous vide device to heat water bath to 149 degrees F/65 degrees C. Alternatively, fill 8- to 12-quart cooler halfway with boiling water; close lid and set aside.
    • 12 large egg yolks, cleaned of all whites
    • ¼ teaspoon salt
    Using spatula or ladle, push yolks through fine-mesh strainer into medium bowl; gently whisk yolks and salt until just smooth (do not overwhisk). Pour mixture into 1-quart double-zipper zipper-lock bag; seal zipper, leaving ¼-inch opening on 1 end. Holding bag near opening, allow bag to lie flat on counter so that egg mixture fills bag and pushes air out opening. Seal bag fully.
  2. If using cooler, add cold water until water in cooler registers 151 degrees F/66 degrees C. Gently lower bag into water bath or cooler, allowing any remaining air bubbles to rise to top of bag (do not let go of bag). Reopen 1 corner of zipper, release remaining air pocket, and seal bag fully. Release bag into water bath or cooler and cook for 32 minutes. If using cooler, stir in boiling water as necessary to maintain water temperature of 149 degrees F/65 degrees C; keep cooler lid closed when not adding water.
    • 4 cups ice cubes
    • 2 cups water
    Meanwhile, combine ice and water in large bowl; set aside.
  3. Remove bag from water bath or cooler and immediately transfer to ice bath; let chill until cold to touch, at least 10 minutes. Transfer sauce to airtight container or squeeze bottle and refrigerate until ready to use.  
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