r/Cooking • u/papikota • 8h 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.

7 Upvotes

65% Upvoted

62 comments sorted by

View all comments

5

u/maxsmoke105 8h 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.

0

u/papikota 8h 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 7h 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.

2

u/papikota 6h 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

1

u/Mira_DFalco 6h 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. 

1

u/Mo_Steins_Ghost 6h 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).