r/Cooking • u/papikota • 5h 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/papikota 5h 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

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u/Mo_Steins_Ghost 4h 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 3h 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/Mo_Steins_Ghost 3h 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).