strange egg effect

phatch

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Cooks a number of egg dishes over the course of the video. Eventually he prepares salted duck egg. Then at 5:37 he boils some of the salted duck egg. Removes a yolk, pulverizes it with some other prepared yolks. Then fries some shrimp.

After frying the shrimp, he then fries the egg yolk in a little oil at 7:35. The yolk soon liquefies and my mind was boggled. The shrimp are returned and the egg kind of curdles onto the shrimp.

But that liquefying of cooked egg yolk has me way befuddled. What is going on with that?
 
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It looks like that little bit of oil he added after frying the shrimp, along with the salted egg yolks make it almost a coating sauce....Really great video...and thanks for sharing
 

phatch

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So the yolk lecithin and oil do their thing to suspend the solids? Interesting. I didn't even think about the lecithin.
 
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I didn't realize you could emulsify cooked yolks. Maybe the heat has something to do with it?
 

nicko

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I am stumped I have never seen that technique.
 
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