We need an egg series. My jaw hit the floor when I saw you grate that yolk. Never seen that before. Next episode I need to know what to do with all of those egg whites I ditched making cured egg yolks
"I need to know what to do with all of those egg whites I ditched making cured egg yolks" Angel food cake, meringues, macarons, floating islands, marshmallows, Pavlovas...
@@SammyMaeQ That's never been a problem for me. I like to add one extra yolk per three whole eggs when making an omelette, I make my own Mayonnaise, I make Hollandaise, etc. I've never made lemon curd, but now you have me thinking about it.
Holy sh*t! This is THE BEST video ever! I’m actually crying. Who knew one could actually do all that with egg yolk? Well, not me, obviously. The rest of my year has now been scheduled!
Egg yolks are also amazingly good for you -- can help prevent macular degeneration and even help improve your cholesterol readings. Yolks are wonderful -- but I'm also hoping you'll do a video on whites, which are also pretty remarkable. (And when I fry an egg, it's actually more for the crispy edges of the white than for the runny yolk. Glad the two come together!)
No there not. Egg yolks are extremely high in cholesterol. Don't eat them. All the hype you see on the internet is from egg marketing boards which do very sketchy studies and tweak the data to make egg yolks look good. Eating two egg yolks per week is worse than smoking a pack of cigarettes per day. These pro egg yolk websites have flooded the internet and it is even hard to find the real data and valid studies but they are there if you look. If you want lutein , you can buy a large 1kg bag of the powder for cheap and it lasts for years. Any doctor will tell you not to eat egg yolks.
These videos pack so much information in just 5 minutes that it is mindblowing. You get some scientific knowledge and some cooking techniques and everything through an easy to understand format. Great job!
I think this is my favorite episode so far! I LOVE egg yolks and you've removed all the guilt I feel ditching the whites! And some great new ways to do it, too!
Dan, the man! I honestly sincerely LOVE your segments, but this one....MIND.BLOWN!! I'm in my office at work and all I can think about is curing egg yolks! You're amazing, man!
Screw Americas test kitchen, this guys needs his own channel. This is the PERFECT intersection of science and cooking, love this series. You should talk about different ways to burn things in a controlled manner whether char on the grill, sugars caramelizing, meat browning, or fond forming on a pan.
Dan's back at it again! Making me even more happy with my breakfast choice this morning - Eggs and toast! And avocado would've been included, had I had one! Holy crap though, I never thought to make a bottle of squeezable yolk or dry them to shred or even put them on ice cream! Dan, you always come up with such new ways for us to enjoy food we've been eating our entire lives! Thanks again for another great video.
Dan.....Dan....Dan! You are my favorite part of American's Test Kitchen. Excellent video and I learned so much. I am so salt and sugaring my yokes! Keep up the exceptional work!! Thank you.
I must say I love this series, as a food scientist to be i love you're mix of science and just plain cooking. thanks for this little eggy break during my studying session!!
Thiago Ennes Yes, Thiago the best video of all of ATK! Dan's kind of info output cannot be duplicated in COOK'S MAGAZINE. Some things just get "lost in the translation "
I have been eating avocado toast since 1974--before it was called avocado toast, and I do not have any intention of stopping, and no, not continuously, just a few times a week. The salt cured egg yolks are a revelation. Thanks, Dan!
The best of America's Test Kitchen ... is you! Thanks for all the info. So informative and entertaining! Grating the egg yolks! Goodness, who knew! Well, I guess you did. Make more of these vids, please!!!
As a child, I only liked the yolk. My mom would steam the eggs in an electric frying pan. I would pierce the top of the yolk with my fork and peel the thin membrane back then dip in my toast! When I had finished all of the youlk, I would take my fork and pull the last little bit out of the white, and I would leave the white uneaten. I now know why! Thanks Dan! I really need to grate some yolks and pasteurize some too!
WOW Dan!! what an episode. I never understood just how amazing egg yolks could be. I can't wait to try the egg yolk sauce and the salt cured yolks. Cooking just got a little more exciting. Thank You to America's Test Kitchen.
I lived in the UK for many years and the eggs and dairy are something like I have never seen or tasted. Then I moved to Morocco where everything is hand raised on small farms and all cows are grass-fed. The eggs and dairy were I'm going to say phenomenal but they really is no word! I came back to America to orange juice colored egg yolks.
Yes, I STILL eat avocado toast, along with fried and scrambled eggs and eggs benedict. Why would I stop eating any good tasting food that is good for you. I didn't eat them for 'style' points after all. Thanks for a great video!
Salted egg yolk has been a huge thing in Thailand for a while now. They put it in everything.. buns, eclairs, bubble tea, instant noodle, potato chips, KRISPY KREME... AND I'M HERE FOR ALL OF IT!!
Heck ya we still eat avocado toast! With eggs, bacon and hot sauce yummy. I will try the cured egg yolks they look cool😲. Thanks for the awesome info about the science behind the food!
If you have Hypercholesterolemia it's still advisable to reduce cholesterol intake. 100g of egg contain around 370mg/100g of food with the yolk making up the majority of that cholesterol: Between 200-250 mg. More important than the cholesterol intake is the composition of the fats you're eating. Try to avoid saturated fats and heavily implement mono-unsaturated fats and poly-unsaturated fats, especially the first.
@@wernerbeinhart2320 Are you a doctor or nutrition expert? I'm not asking to be snarky. I lost a significant amount of weight and improved my overall health by following the exact opposite of this advice...based on input from my doctor, a nutritionist and about 20-30 books I read about nutrition and health. Fat is not the enemy...sugar is.
These videos are so interesting I created a private playlist of my favorite ingredients and a different one for ingredients I am just learning how to use. Thanks for the education from a 41 year old who is just now learning how to cook.
@@michaelduncan2759 started my eggs today (5/19/19) according to the Goop recipe. Will post update how they turn out. Still on the hunt for the egg recipes with Soy Sauce and one with the seasoned salt mix spoken about on the video.
