If you’ve ever frozen leftover raw eggs, you should have noticed that while egg whites, when defrosted, are just like fresh, yolks completely change their texture. They lose their fluidity and become gelatinous and semi-solid. When thawed completely, they keep their round shape and can be sliced with a butter knife and spread on a toast just like butter. For me, it’s even better than butter.
I’ve always enjoyed the flavor of raw egg yolks, whether it is on top of steak tartar bibimbap or in a very soft boiled egg. And to have the same flavor along a different texture, how cool is that?
Here’s how to do it. Place whole fresh eggs in a container and then into the freezer and let them freeze completely for at least 24 hours. Then take them out, transfer to the refrigerator and let them thaw there slowly. Then break each egg and separate the yolks from whites. Reserve the whites for later use (omelet, meringue or other) and arrange egg yolks on a small plate or in a butter dish. Sprinkle with salt (I prefer smoked and in large flakes) and black, green or pink pepper, if you wish, and serve with fresh bread or toasts.
A bit of salmon roe on top wouldn’t hurt, if you ask me. Or a piece of smoked or cured fish. Or whatever savory topping you usually serve your bread and butter with.
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