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{"activity_order":null,"activity_type":["Recipe","Technique"],"assignment_recipes":null,"author_notes":null,"cooked_this":0,"created_at":"2013-09-15T18:35:39Z","creator":null,"currently_editing_user":null,"description":"Elevate the egg with this simple technique that yields a deliciously gooey, bright yellow yolk. With this recipe, we remove the egg white and focus on perfecting the yolk itself, preserving its natural shape throughout the cooking process. The result? What is usually a subsidiary ingredient shines as a centerpiece to just about any dish. \n\nYou can play with different temperatures and cooking times for various textures, but we found that a range of [c 62] to [c 65], for one or two hours, works best. Serve it hot or cold as desired. We love ours with [sous vide carrots](http://www.chefsteps.com/activities/sous-vide-carrots) and hazelnut nasturtium crumble. And pasta. And steak tartare. And pastrami. And...","difficulty":"easy","featured_image_id":"{\"url\":\"https://www.filepicker.io/api/file/iwHJ9BCDQre0SNJGwlqI\",\"filename\":\"Perfect Yolks_5.jpg\",\"mimetype\":\"image/jpeg\",\"size\":243329,\"key\":\"X9tLY6VESTKpArADFACC_Perfect Yolks_5.jpg\",\"isWriteable\":false}","forks":[],"id":1213,"image_id":"","include_in_gallery":true,"last_edited_by_id":16465,"likes_count":191,"published":true,"published_at":"2013-09-27T17:38:16Z","show_only_in_course":false,"slug":"perfect-yolks","source_activity_id":null,"source_type":0,"summary_tweet":null,"timing":"2 hours","title":"Perfect Yolks","transcript":"","updated_at":"2014-05-05T18:14:06Z","upload_count":4,"used_in":[{"activity_order":null,"activity_type":["Recipe"],"assignment_recipes":null,"author_notes":null,"cooked_this":0,"created_at":"2013-09-15T20:40:13Z","creator":null,"currently_editing_user":null,"description":"A single sous vide yolk acts as a natural sauce, coating and enriching the carrots in this simple, but incredibly satisfying dish. The carrots themselves are unusually sweet due to sous vide cooking, a vibrant counterpoint to the savory yolk. The crispy hazelnut garnish and flecks of grey lava salt punctuate the dish's soft and tender textures. \n\nBut perhaps the medley of vibrant orange and yellow is what makes this dish so stunning. Carrots get their familiar bright orange hue from the vitamin _beta-carotene_, the same compound that makes pumpkins and sweet potatoes so colorful. Egg yolks, however, become yellow\u2014even verging on orange\u2014from the presence of _astaxanthin_, a naturally-occuring pigment found in marigolds, dandelions, and other plants. When some animals consume those plants, traces of the pigment can be found in the animals themselves. Thus, farmers will often feed astaxanthin supplements (usually extracted from flowers) to their hens, ensuring sunny yellow yolks in every egg.\n\nYou can vary this dish to suit your own preference by swapping out the carrots for any other vegetables or mushrooms. Garnish with any fresh green you like, but we recommend something with a bit of spice, such as peppery nasturtium leaves. Finally, be sure to season with a good amount of acid to cut through the richness of the yolk.","difficulty":"intermediate","featured_image_id":"{\"url\":\"https://www.filepicker.io/api/file/KRiYqSjTUm1o3pbpm5do\",\"filename\":\"Carrots and Perfect Yolk_4.jpg\",\"mimetype\":\"image/jpeg\",\"size\":373164,\"key\":\"Odu539IkRcSZh5LNoKl3_Carrots and Perfect Yolk_4.jpg\",\"isWriteable\":false}","id":1218,"image_id":"","include_in_gallery":true,"last_edited_by_id":16465,"likes_count":64,"published":true,"published_at":"2013-10-02T00:43:48Z","show_only_in_course":false,"slug":"carrots-and-perfect-yolk","source_activity_id":null,"source_type":0,"summary_tweet":null,"timing":"10 minutes","title":"Carrots and Perfect Yolk","transcript":"","updated_at":"2014-05-05T18:14:27Z","yield":"4 portions","youtube_id":"j8V6Pf7wB3g"},{"activity_order":null,"activity_type":["Recipe"],"assignment_recipes":null,"author_notes":null,"cooked_this":0,"created_at":"2014-04-06T01:06:14Z","creator":null,"currently_editing_user":null,"description":"Hand-chop the beef and serve it up with an array of traditional goodies like capers, chives, shallot, and a runny egg yolk. But don't stop there. Beef tartare can really be anything you want\u2014that's why it's so amazing.","difficulty":"intermediate","featured_image_id":"{\"url\":\"https://www.filepicker.io/api/file/l31RRR3LQOawe0ZdeSVE\",\"filename\":\"garnish-layout_2.jpg\",\"mimetype\":\"image/jpeg\",\"size\":2518417,\"key\":\"hjSQTtrwRoavLjJHDymU_garnish-layout_2.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","id":3249,"image_id":"{\"url\":\"https://www.filepicker.io/api/file/mYMclH2TKW08Sbb8aSWg\",\"filename\":\"garnish-layout_1.jpg\",\"mimetype\":\"image/jpeg\",\"size\":2419293,\"key\":\"aVh1oQTfQGihz2VToTOR_garnish-layout_1.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","include_in_gallery":true,"last_edited_by_id":16465,"likes_count":87,"published":true,"published_at":"2014-04-08T22:54:04Z","show_only_in_course":false,"slug":"traditional-beef-tartare","source_activity_id":null,"source_type":0,"summary_tweet":null,"timing":"10 minutes","title":"Traditional Beef Tartare","transcript":"","updated_at":"2014-04-18T00:15:59Z","yield":"2 servings","youtube_id":""}],"yield":"","youtube_id":"Ssn6rtRzrTY","tags":[{"id":33,"name":"sous vide"},{"id":530,"name":"immersion circulator"},{"id":490,"name":"egg"},{"id":28,"name":"breakfast"},{"id":29,"name":"dinner"},{"id":152,"name":"gluten free"},{"id":158,"name":"soup"},{"id":272,"name":"side dish"},{"id":354,"name":"eggs"},{"id":377,"name":"vegetarian"},{"id":477,"name":"paleo"},{"id":478,"name":"main course"},{"id":479,"name":"lunch"},{"id":482,"name":"no Modernist ingredients"},{"id":483,"name":"one pot"},{"id":484,"name":"lactose intolerant"},{"id":486,"name":"brunch"},{"id":520,"name":"snack"},{"id":551,"name":"appetizer"},{"id":552,"name":"amuse bouche"},{"id":1233,"name":"mothers day"},{"id":1234,"name":"mother's day"}],"equipment":[{"optional":false,"equipment":{"id":1,"product_url":"http://www.chefsteps.com/sous-vide-collection","title":"PolyScience immersion circulator"}},{"optional":false,"equipment":{"id":442,"product_url":null,"title":"Flat-bottomed pan to insert in water bath"}}],"ingredients":[{"display_quantity":"","note":"","quantity":"0.0","unit":"a/n","ingredient":{"for_sale":false,"id":76,"product_url":null,"slug":"egg-yolk","sub_activity_id":null,"title":"Egg yolk"}},{"display_quantity":"","note":"any flavor","quantity":"0.0","unit":"a/n","ingredient":{"for_sale":false,"id":2763,"product_url":null,"slug":"oil","sub_activity_id":null,"title":"Oil"}}],"steps":[{"activity_id":1213,"audio_clip":"","audio_title":"","created_at":"2014-05-05T18:14:06Z","directions":"Heat water bath to between [c 62] and [c 65]. \r\n\r\nThe lower the temperature, the runnier the yolk.","hide_number":null,"id":87969,"image_description":"","image_id":"","is_aside":null,"presentation_hints":{},"step_order":0,"subrecipe_title":null,"title":"Heat water bath","transcript":null,"updated_at":"2014-05-05T18:14:06Z","youtube_id":"","ingredients":[]},{"activity_id":1213,"audio_clip":"","audio_title":"","created_at":"2014-05-05T18:14:06Z","directions":"Find a small, deep tray or loaf pan, ideally with a lip, that will fit in the water bath. 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We use our fingers, passing the yolk from one hand to the other, and we pull the stringy chalaza from the egg. \r\n\r\nSlip the yolks into the oil. \r\n\r\nGently stir the oil, moving the spoon in between the yolks, to coat each one. \r\n\r\nTake care not to crowd the pan: you need room to stir, and you'll be better able to tell if a yolk pops and to remove it without ruining the others.","hide_number":null,"id":87971,"image_description":"Egg yolks in an oil bath","image_id":"{\"url\":\"https://www.filepicker.io/api/file/mOTe0MWdSE6Kw0h3dzZT\",\"filename\":\"Perfect Yolks_2.jpg\",\"mimetype\":\"image/jpeg\",\"size\":274849,\"key\":\"sZl11UCRamIKqHe6tn9w_Perfect Yolks_2.jpg\",\"isWriteable\":false}","is_aside":null,"presentation_hints":{},"step_order":6291456,"subrecipe_title":null,"title":"Separate yolks, place in oil, and coat","transcript":null,"updated_at":"2014-05-05T18:14:06Z","youtube_id":"","ingredients":[]},{"activity_id":1213,"audio_clip":"","audio_title":"","created_at":"2014-05-05T18:14:06Z","directions":"Set the pan into the water bath so that the water is above the level of the oil but not spilling into the pan. Tape pan into place. \r\n\r\nCover pan with foil or lid.\r\n\r\nCook sous vide for 1 hour.","hide_number":null,"id":87972,"image_description":"perfectly separated yolk","image_id":"{\"url\":\"https://www.filepicker.io/api/file/1ZhyGyVsQ2SVKfDaZFKN\",\"filename\":\"Perfect Yolks_3.jpg\",\"mimetype\":\"image/jpeg\",\"size\":272222,\"key\":\"YU1mqppDTOeFLDHpLcof_Perfect Yolks_3.jpg\",\"isWriteable\":false}","is_aside":null,"presentation_hints":{},"step_order":7340032,"subrecipe_title":null,"title":"Cook sous vide for 1 hour","transcript":null,"updated_at":"2014-05-05T18:14:06Z","youtube_id":"","ingredients":[]},{"activity_id":1213,"audio_clip":"","audio_title":"","created_at":"2014-05-05T18:14:06Z","directions":"The yolks can hang out in the water bath for another two hours before they become too thick. To buy another couple of hours, lower the temperature to [c 60].","hide_number":null,"id":87973,"image_description":"ChefSteps technique recipe for making a perfect egg yolk ever time using sous vide","image_id":"{\"url\":\"https://www.filepicker.io/api/file/UQSsptJQTVmHcOK4btt6\",\"filename\":\"Perfect Yolks_4.jpg\",\"mimetype\":\"image/jpeg\",\"size\":385713,\"key\":\"5IwUKm2RJGny6xdOoDqU_Perfect Yolks_4.jpg\",\"isWriteable\":false}","is_aside":null,"presentation_hints":{},"step_order":7864320,"subrecipe_title":null,"title":"Serve, or hold","transcript":null,"updated_at":"2014-05-05T18:14:06Z","youtube_id":"","ingredients":[]}]}