While the runny egg is certainly an amazing way to add an inventive new twist to your favorite foods, it can be difficult to get it just right. That's where science comes in. As website The Verge, food researchers have developed a no-fail method for making a runny egg sauce you can use to top just about anything:
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Dan Souza and Molly Birnbaum of Cook's Science and America's Test Kitchen decided to take the egg whites out of the mix and just cook the yolks to make the perfect “runny egg sauce.” They whisked them with some salt, poured them into a plastic baggie, and dunked the baggie in 149-degree-Fahrenheit water in an immersion circulator (aka sous vide) for 32 minutes. Egg yolks pasteurize at 144 degrees Fahrenheit after six minutes, and the extra time ensures the perfect saucy texture. The sauce can be made sans-sous vide as well, according to the recipe, and kept in the fridge for up to a week.
Finished!
Have you ever tried this? Would you add runny egg sauce to your food, or do you think it sounds a little weird?
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Article & Photo Source: The Verge
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