• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

  • product-image-quickten.png.a40203b506711f7664fc62024e54a584.pngDid you know that these all-volunteer forums are operated by the 501(c)3 not-for-profit Society for Culinary Arts & Letters? This holiday season, consider a tax-deductible Quick Ten Bucks to support the eG Forums and help us remain completely advertising-free. Thanks to all those who have donated so far!

rotuts

Precision Cooked Egg Yolks

13 posts in this topic

Id like to start a thread on uses for previously SV’d egg yolks.


 


Hats of to the Anova group for the term Precision Cooking.  I like it, but it has so many more letters than SV


 


Sooo  Ill use PCook for SV.  I can afford 3 more letters, after all. But this is not about terms, what ever merits they might have.  Its about the PCook’d yolk.  Easy to do in Bulk, No plastic, just the natural shell.  chill, dry, put back in the refig. and use ‘ at will. ‘


 


Polyscience’s chart is nice :


 


https://www.cuisinetechnology.com/_pdf/SousVide%20Temperature%20Reference%20Guide.pdf


 


In the Mayo + thread I got the idea to add a yolk or two to Hellman’s and see what’s up


 


Here it is:  


 


http://forums.egullet.org/topic/148803-mayo/


 


First , I brought out some frozen ‘SV’ butter :


 


SV butter 5.jpg


 


Yes, its plain butter I routinely get when on sale, and 6 sticks fit nicely in the 8 x 10 SV


 


Bag.  Its of course not heated ! The bag prevents freezer burn, and Freezer Flavor from migrating into the butter.  As I need a stick, I cut open the bag, take out a frozen stick, and quickly reseal the bag so little moisture condenses on the next seal.  N.B.:  the bag has already given up one stick


 


SV Butter 4.jpg


 


Resealed, back in the freezer for the 4 sticks.


 


PCook Egg Butter.jpg


 


Here is a PCook’s egg, cracked open directly from the refrigerator. ( not really water bath PC, these were left over from some experiments w the CuisiSteamBoy .)   There is a thread on that if your’e interested. This is exactly what a water-bath egg looks like cracked open.  Note there is some white albumen in the shells, and the yolk is coated in cooked whites with quite a bit of loose white ‘ on the side’


 


PCook egg yolk.jpg


 


Note the white easily ‘peels’ off the yolk.  The yolk w most of the white removed was placed in a bowl:


 


Pcook egg yolk bowl.jpgPcook egg yolk bowl.jpg


 


The Knob of butter, which you see above was microwaved until soft, with a bit melted.  This was whisked into the plain yolk:


 


PC yolk butter.jpg


 


Its a bit hard to see, but this mixture is fairly stiff, and holds its shape.  Its still a bit cool.  I did not heat up.  Added a bit of salt and tasted it.  Delicious.  Added a drop of two of lemon juice, even better.


 


If you can Precision Cook the whole egg, to what ever temp on the chart correspond to  yolk that pleases you, you can chill and keep these eggs in the refrigerator for ‘Long Time’  they are after all pasteurized. You might even develop a liking for several different yolk textures.  They are a tight fit as you can see on the chart.


 


With a seasoning / herb / flavor profile of your choice, made well in advance, you have a decent “ ---aise “ of the butter school any time you want one.  Work time  : about a minute. Also available for 1 minute orders  the Mayo + “ ---- aise “


 


Fantastic , correct,  if you are of the ‘ ---aise ‘ school of sauce.


 


You will have to run around the block many many many more times, let me warn you in advance, if you choose to use yolks this way.  


 


So  if you PCook eggs, what might you do w the yolks ?  For Whites , see the SV Eggs thread.


 


Bon Apetite.

Share this post


Link to post
Share on other sites

sorry about the two pics the same.  i cant seem to delete pics that were placed in the wrong order.

Share this post


Link to post
Share on other sites

I could see this in Carbonara ..

 


Its good to have Morels

Share this post


Link to post
Share on other sites

its very interesting you mention this.

 

i make carbonara all the time.  I just use beaten eggs.

 

the Test Kitchen on TV recently did this and tempered the beaten eggs w pasta water, and they used very little water for the  pasta 

 

cooking so the water had a fair bit more 'starch'  they claimed that starch and tempering the eggs prevented the beaten eggs from

 

getting gummy on the final pasta dish.

 

I guess Ive been lucky, my carbonara was never gummy.  maybe a bit of pasta water just before serving to loosen it up

 

but thanks for the insight

 

Its In The Book, for future refs.

Share this post


Link to post
Share on other sites

rotuts,

I have no trouble understanding precision cooked eggs. But I tend to get really hung up on how long these eggs can be safely stored. You say "long time", USDA SAYS ONE WEEK. Now I am not suggesting that the USDA knows better than you, but I would like to see you define more precisely "long time". My understanding of their limited shelf life once cooked has to do with nature's coating on the outside of an egg which is partially removed by the processor and fully destroyed by cooking. I will admit to being overly cautious about the shelf life of foods. Still.....


Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Never call a stomach a tummy without good reason.” William Strunk Jr., The Elements of Style

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Share this post


Link to post
Share on other sites

your points are good ones.   I dont really know. I didnt mean to be flip about it.

 

as regular store eggs, which these are, keep in a cold refrig for  ----, even with the natural coating removed for cleaning.

 

Im not being fussy here  I just dont know

 

these eggs, are pasteurized, so might keep for a bit more time.  

 

so your points a good ones. and i just cant say.

 

so   eat em up or plan ahead   I think in a cold refrigerator, for a few weeks ?

 

again, i just dont know.

 

I guess the question is  How long does a pasteurized egg keep in a cold refrigerator ?

 

Anybody ?


Edited by rotuts (log)

Share this post


Link to post
Share on other sites

thanks A.N. for getting me thinking

 

i found this :

 

http://www.safeeggs.com/eggs/more-faqs

 

look down near the bottom :

 

6- 8 weeks plus

 

if there is a problem here, the eggs I do go back into the original egg container

 

how clean is that ?

 

maybe better in a clean plastic bag

 

just a guess.

 

I personally would not keep them that long.

 

its just they are easy to do.


Edited by rotuts (log)

Share this post


Link to post
Share on other sites

rotuts,

I have no trouble understanding precision cooked eggs. But I tend to get really hung up on how long these eggs can be safely stored. You say "long time", USDA SAYS ONE WEEK. Now I am not suggesting that the USDA knows better than you, but I would like to see you define more precisely "long time". My understanding of their limited shelf life once cooked has to do with nature's coating on the outside of an egg which is partially removed by the processor and fully destroyed by cooking. I will admit to being overly cautious about the shelf life of foods. Still.....

 

From the J.D. Schuman et. al. (1997) egg pasteurization research paper:

 

http://onlinelibrary.wiley.com/doi/10.1046/j.1365-2672.1997.00253.x/pdf

 

"Defining the appropriate refrigerated shelf-life for in-shell pasteurized eggs is a final important product development issue. Research in our laboratories has demonstrated that the interior quality (albumen pH, Haugh units, albumen foaming power) of immersion-heated eggs (with or without oiling) did not deteriorate further during 4 weeks of storage at 7 deg or 22 deg C (unpublished data)."

 

Where does the USDA say pasteurized eggs may be kept one week?  Somewhere I recall reading that cooked egg dishes should be kept for only one week, but I don't think this is the same consideration.

Share this post


Link to post
Share on other sites

From the J.D. Schuman et. al. (1997) egg pasteurization research paper:

 

http://onlinelibrary.wiley.com/doi/10.1046/j.1365-2672.1997.00253.x/pdf

 

"Defining the appropriate refrigerated shelf-life for in-shell pasteurized eggs is a final important product development issue. Research in our laboratories has demonstrated that the interior quality (albumen pH, Haugh units, albumen foaming power) of immersion-heated eggs (with or without oiling) did not deteriorate further during 4 weeks of storage at 7 deg or 22 deg C (unpublished data)."

 

Where does the USDA say pasteurized eggs may be kept one week?  Somewhere I recall reading that cooked egg dishes should be kept for only one week, but I don't think this is the same consideration.

I don't believe I suggested that one week was referring to pasteurized eggs. Sorry if you inferred otherwise. I see that rotuts did claim his eggs were pasteurized and they likely are.


Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Never call a stomach a tummy without good reason.” William Strunk Jr., The Elements of Style

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Share this post


Link to post
Share on other sites

I had inferred pasteurized.  I apologize for that.

Share this post


Link to post
Share on other sites

The point about the coatings on the eggs being destroyed by cooking is new to me. Is there still any coating left on the eggs after they're washed (as is the practice in the U.S.?)

 

It's been my assumption that pasteurized eggs would last a few months in the fridge—not at the peak of quality or freshness, but that they'd be safe. I haven't seen any studies to back this up.


Edited by paulraphael (log)

Share this post


Link to post
Share on other sites

That's what I have been doing. I use SV to pasteurize the eggs first for carbonara.

 

dcarch

Share this post


Link to post
Share on other sites

I just recently had very pretty looking caesar salad at Trio Grill in Falls Church, VA. Should have taken a picture!

 

It had egg yolk on top that was clearly cooked sous vide, raw looking but not very runny.  Also, there was no sign of egg white suggesting that eggs were separated before cooking.  There is chefsteps recipe for yolks cooked in oil.  http://www.chefsteps.com/activities/perfect-yolks

 

I can see serving yolks on salads, pastas, steak tartar, etc.

1 person likes this

Share this post


Link to post
Share on other sites

  • Similar Content

    • By Franzisaurus_Rex
      FOOD BRETHREN!
      I need some advice. I have one last piece of pork belly confit in the fridge. I brined these bitches for about 5 days (brine included pink curing salt), vacuum sealed the squares of pork belly with lard and sous vide them at 158 F for 16 hours. I cooked this on 11/10/16 and its been in my refrigerator since. 
      Here is the general recipe I followed, with some modifications based on my taste: https://www.chefsteps.com/activities/...
      The last piece is still vacuum sealed and submerged (mostly) in lard. Any visible pork only has contact with the bag. 
      It's staring at me. And calling my name.
      I want to deep fry this sucker and have a little date night with the handsome devil I see in the mirror every morning, but the last thing I want is spoiled food. I can't find any conclusive information about how long pork confit lasts for. I've only seen references that duck confit or in general that the confit technique will last for months in the fridge. I have found no sources which directly addresses pork confit.
      Questions/Factors I'm Considering:
      - Does pork confit keep for as long as duck confit?
      - Does vacuum sealing have any effect on the length of preservation?
      - Does sous-vide cooking method affect the length of preservation?
      I know I am probably being a bit paranoid, but I thought I would do my due diligence before taking the plunge, so to speak. Any advice on these questions would be extremely helpful and appreciated!
      The Franzisaurus-Rex
      PS - you should totally make this if you are into sous vide, confit, food, or have any respect for the enjoyment of life. Flash-searing these things after cooking was OUT OF THIS WORLD.
    • By JoNorvelleWalker
      The NY Times has a current article in the science section "A Universe of Bubbles in Every Champagne Bottle".
       
      The article asserts that it is better to serve Champagne at warmer than refrigerator temperatures so that the bubbles are larger and convey more flavor.  Also to serve in a narrow glass.
       
      However Gerard Liger-Belair (who is referenced as an authority in the Times article) points out in his book Uncorked (forward by Herve This) that the colder the wine the more viscous and the more dissolved CO2.  Liger-Belair also prefers a goblet to a flute.  I bought Uncorked after reading about it in Liquid Intelligence from Dave Arnold.
       
      Discuss.
       
    • By weedy
      I made a Gellan based fluid gel that I think is 'too thick'.
      (One could say, I'd like more fluid and less gel!)
       
      Anyone know what the best way, if any?,there is to thin it so I can squeeze bottle it? at the moment it's spoonable but way thick.
       
      Could I add water and blender it again?
      or is there another idea?
       
      thanks in advance.
       
       
    • By Gary Burns
      Hello,
       
      This is my first post here -- apologies if I'm making any mistakes on protocol -- I have spent some time checking prior posts but this seemed the best place to jump in.
       
      I have a 13lb skin-on, loin attached pork belly I'm going to cook for Christmas dinner. Coincidentally I also have an Anova sous vide circulation heater and a new plastic tub with a lid.
       
      The recipes I've saw mostly call for seasoning, a water bath for 36 hours and then a deep or pan fry to crisp. Now I have the setup, and look at the combination of the roast and the container I realize I have some questions about what I'm doing -- I've attached a picture below of what we're starting off with. 
       
      Here are those questions:
       
      The fit seems a little tight to me -- is the container size fine? I was planning on seasoning, tying and double bagging it in large ziploc bringing bags ( water displacement, no vacuum sealer ). I've convinced myself the ziplock method is fine, but is standing the meat vertically in a space close to it's dimension for a 36 hour cook ok? After the 36 hours in water, it is Ok to refrigerate? The main recipe I've been using as a base calls for removing it, shocking it and then removing the liquids for sauce before deep frying -- would it be ok to shock, refrigerate for several hours, then bring to temperature in the bath again before proceeding with browning/bringing to temp? If this isn't a bad idea, how long would you keep in the water bath after refrigeration? Deep frying vs. a quick hot oven? I'll rub baking soda on this, and I'll fry if need be -- but does anyone have experience or thoughts on whether you'd be defeating the purpose of using sous vide in the first place if you just used a suitably hot oven to crisp the skin after cooking sous vide and drying the skin beforehand? I'd prefer not to to do an inside stove top fry for something this large right before dinner if it wasn't sacrificing too much.    
      Thanks for any help, would also be great to hear any other useful advice from anyone that's went through a similar process.
       
      Gary
       

    • By pmilas
      HI guys,
       
      I'm here for a bit of advice. We are building a house (in Croatia, Europe), and finally have a chance to build a kitchen as i want it
      We would like to get a professional combi oven, something like this new Rational (a bit pricey) or this UNOX (better price) so that we have a long term solution for our needs.
      The reason we are going for the professional oven is that, for example UNOX, is cheaper than "home combi ovens" from brands like Miele, Gaggenau, etc. and are much better than those.
       
      Does anyone have any experience with pro combis at home? i have only seen a couple of people, at least on the internet, that have them at home. I guess that setup would not be a problem, because we designed a water inlet and outlet for the oven, and the voltage is OK. is there anything we didnt think of? Will that oven have higher maintananace cost, even if its used only couple of days a week?
       
      Thanks for help
       
      P
  • Recently Browsing   0 members

    No registered users viewing this page.