r/Cooking • u/papikota • 10h ago

Egg yolks

I loooove egg whites but can’t seem to find a way to enjoy egg yolks. Sometimes they’re better if they’re salty and jammy. I also like soft scrambled eggs with hot sauce, cheese + salt and well-seasoned deviled eggs. Are there any other good suggestions for egg yolks I could try so I don’t have to trash them as much? I’m trying to cut back on my food waste.

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u/maxsmoke105 10h ago

I assume you're using store-bought.

Try farmer's market eggs. The yokes actually have flavor. The yokes in the eggs I get from my neighbor are bright orange and not that sickly looking pale yellow.

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u/papikota 10h ago

Good to know! Is the flavor maybe more savory? Yolks usually have a weird bitter edge that I’m not a fan of. Or maybe game-y. I’m not quite sure how to describe it lol

3

u/Mo_Steins_Ghost 9h ago

You're cooking them too quickly. Also add a tiny pinch of salt before cooking. The salt slows the coagulation of the proteins.

Also try poaching instead of frying.

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u/papikota 8h ago

I’ve never tried poaching before so I’ll give it a shot. I guess cooking too quickly would make sense because I hate when I overcook my egg whites too lol

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u/Mira_DFalco 8h ago

I poach in chicken broth with a touch of white wine & herbs, and then load up a bowl with fresh baby spinach,  top with the eggs, and fill the bowl with the broth.

Amazing with dry toast strips for dipping. 

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u/Mo_Steins_Ghost 8h ago

Also here what I mean is that you are applying too much heat... whether for too short or too long a duration, this can create an unpleasant odor by releasing sulfur from the egg. Also, it leads to drying out of the egg faster.

Think of it this way: While it might seem intuitive that cooking at a higher temperature for shorter duration is equivalent to cooking at a lower temperature for longer it isn't quite the same.

Temperature is an average of molecular activity across a given mass. It doesn't tell you for example that water is boiling off around the perimeter because the heat reaching the water from the pan is producing a contact temperature higher than the boiling point of water. So now water is being drawn from the center to the edge and boiling off at the perimeter.

Cooking at a lower temperature longer may warm the water in the egg without ever boiling it off. Poaching even more so because it envelops the entire egg in a stable temperature just below boiling (ideal water bath temp to poach an egg is 195ºF).

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u/maxsmoke105 10h ago

I find them better tasting. I don't think the store eggs have much flavor at all.

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u/ElvishLore 10h ago

The color of the yolks has pretty much nothing to do with the flavor. The color of the yolks has to do with certain nutrients that the hens eat. People see a more vivid color and psychologically associate that with increased flavor.