A trick that will change your life: freezing egg yolks (!)

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Did we read something interesting recently… It concerns a trick that Oof Verschuren tips in his cookbook Homakase. That is definitely a huge recommendation (read more about it here ), but we didn’t want to withhold this tip from you: frozen egg yolks.

And before you think: what?! Trust us: Oof knows what he’s doing. Homakase is the result of ten years of research into customs and techniques from Japanese food culture. From slicing katsuobushi to filleting flatfish and making ponzu . And so is the freezing of egg yolks…

frozen egg yolks

The principle is simple. Place six fresh eggs tightly sealed in a ziploc (or other plastic bag) and place in the freezer for three days . If you take it out afterwards, the shells are broken – the egg white should still be liquid.

This allows you to easily rinse the egg whites under a cold tap, leaving only the frozen egg yolks. They have changed texture due to the freezing cold: no longer liquid but velvety and round. Can you imagine how delicious that is?

How do you use them?

You can use the soft frozen egg yolks right away (in fact, you can’t refreeze them, so keep that in mind). Oof recommends serving them with sashimi or warm rice with pickles. We can already imagine how they will also steal the show on a bowl of homemade ramen , or instead of a fried egg at bibimbap .

Another idea: serve the frozen egg yolks on a halved avocado and finish with some soy sauce (or ponzu) and furikake , for a tasty appetizer.

More from Japanese cuisine?

  • All about yuzu kosho: a Japanese flavor bomb of citrus and chili pepper
  • chawanmushi (Japanese custard) with shiitake and truffle
  • Love Japanese cuisine? You really must have these ingredients at home

Source: Culy by culy.nl
*The article has been translated based on the content of Culy by culy.nl If there is any problem regarding the content, copyright, please leave a report below the article. We will try to process it as quickly as possible to protect the rights of the author.

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