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Why isn’t egg yolk available as a dip
- Thread starter iswasdoes
- Start date
I was about to say something very angry and judgemental, but then this was posted--
And now I'm just tired. I will leave you all to this mess.
I literally just finished cleaning up three eggs worth of yolk from under a couch that my daughter snuck under there. Made me gag. Not sure how folks can eat it like that. Blech.
Real answer is obviously food safety. You'd have to apply heat or pressure to kill potential microorganisms.
This did lead me to finding someone using HPP (high pressure pasteurization) on some raw eggs and unfortunately they coagulate after just a few minutes.
Though I guess in theory someone could just process yolks in a mild enough manner to possibly get a significant enough log reduction to prove its safe.
This did lead me to finding someone using HPP (high pressure pasteurization) on some raw eggs and unfortunately they coagulate after just a few minutes.
Though I guess in theory someone could just process yolks in a mild enough manner to possibly get a significant enough log reduction to prove its safe.
If you mean as a concept, cold egg yolk would harden up real quick, and generally be nasty. Warm egg yolk would work though, and not really be any worse than eating an over-easy egg. You're mainly dealing with the social stigma at that point.
If you mean commercially, no way I'm getting a raw egg that isn't safe in its shell or served to me at a restaurant.
If you mean commercially, no way I'm getting a raw egg that isn't safe in its shell or served to me at a restaurant.
it's all still a bit liquidy...not hard boiled, they're poached.
also, I eat my eggs over medium and sop the yolk up with my toast...
updated...
There's human versions too, I remember hearing about it from some ice cream recipe.
nearly any time i see sommit eatin from egg cups the whites are set enough to stick to the dang shells at least
Then it was overcooked. the whites, at most, should be like not fully set gelatin.
One follow up to this is using salt or acid to process it. But really, you could always cook the egg yolks till soft, and then emulsify them with an oil and just keep refrigerated.
IDK, op. Get to work.
Who says it isn't? It's sold in ovoid packets, requires heating before serving, but it's then available for dipping whatever you wish.
On a side note, egg soldiers are "da bomb".
You have a souse vide?
If so, souse vide egg @ 135 for a few hours. Separate whites from yolk, serve yolk.
It makes an amazing dip for steak
If so, souse vide egg @ 135 for a few hours. Separate whites from yolk, serve yolk.
It makes an amazing dip for steak
Fixed that for you.