Egg Yolk Recipe
Make Egg Yolk Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Egg Yolk Preparation
Optional Seasoning / Finish
Method
Egg Yolk Preparation
Separate yolks
Crack the eggs one at a time and separate the yolks from the whites. Place each yolk carefully into a small bowl. If any white is present, use a clean fingertip or a small spoon to remove it. Aim to have 4 clean yolks.
Temper and stabilize (optional for thicker texture)
In a small bowl whisk together the fine sea salt, granulated sugar, and cold water until mostly dissolved. Add this mixture to the yolks and whisk gently until smooth. This helps season and slightly stabilize the yolks for sauces or dressings.
Whisking / Light emulsification
Whisk the yolks briskly for 1–2 minutes until they are slightly paler and a bit frothy. If you prefer a creamier texture for a sauce or dressing, continue whisking and slowly drizzle in half of the olive oil until incorporated, creating a light emulsion. For raw preparations (e.g., topping steak or yolk-on-toast), you can skip adding oil.
Season and finish
Taste a tiny smear on a spoon (or a very small tasting amount) and adjust seasoning. Add freshly ground black pepper to taste (we suggest about 1/4 tsp for 4 yolks). Stir in the chopped chives for freshness if using. If serving as a raw yolk garnish, place the yolks gently on top of the dish; if making a sauce, proceed to fold into your dish or keep covered and refrigerated until use.
Storage and safety
If not using immediately, transfer the prepared yolks to an airtight container and refrigerate for up to 24 hours. Because these are raw yolks, do not store for extended periods and avoid serving to people at high risk (pregnant, elderly, infants, immunocompromised) unless yolks are cooked to a safe temperature.
Optional Cooked Variant
Soft-cooked yolk (45°C/113°F)
To make gently cooked yolks that hold shape, preheat a water bath to 63°C (145°F) for firm whites / runny yolks or 65°C (149°F) for custardy yolks; for a slightly firmer yolk aim for 68°C (154°F). Place whole eggs (in shell) into the water bath and cook 45–60 minutes depending on desired consistency. Remove, chill briefly in cold water, crack and separate the cooked yolks from whites. Use as garnish or in salads.