How can I thicken egg yolks for a sauce? [closed]

I'm thinking about making a sauce for burgers. Requirements are the following:

Tastes of concentrated egg yolk - for me perfection is the taste of yolk in a fried egg
For seasoning salt and pepper only should do the job, but I'm keen on trying some MSG
Thick, almost mayo-like consistency

I've tried many hollandaise recipes, with double boiler or blender methods, but nothing quite satisfies me. Butter in those recipes just weakens the taste. I also tried thickening with flour, however the texture change was unforgivable (maybe I messed this up somehow?)

Honestly, I'm cool with just putting fried egg into burger, taste is great, however it's a bit too runny and messy to eat.

I'm willing to try and report any ideas, I got like 50 spare eggs :)

Best Answer

Not a recipe, but I will share a technique. Using sous vide you can cook egg yolks to a consistency where they will behave like a sauce. You separate the yolks, and drop them into a container of oil, which is being heated in a water bath. Time and temperature determines consistency, which can range from runny to fudge-like (or hard boiled, but that is not what you are going for). Fish them out, and place them on your burger. Season as you like. Here are more precise instructions.

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Quick Answer about "How can I thicken egg yolks for a sauce? [closed]"

Crack and beat your yolks in a bowl. Slowly and gradually add about a cup or so of the heated sauce, soup, or liquid, while whisking. Add a little more to make sure it is warming. Add this mixture slowly back into your pot or pan to finish thickening the sauce, stirring while you pour.

How do you thicken up egg yolk sauce?

Drop a yolk into the pan or pot just after it's come off the heat, so that it's warm but not boiling. Whisk or stir quickly to start to break it. Progressively, the residual heat will cook the yolk as you stir it into the entire dish. Once it hits around 160 degrees, it should be glossy and thick.

How do you beat egg yolks until thick?

Beating Egg Yolks

Beat yolks with an electric mixer on high speed for about five minutes.

Color should be light yellow.

Yolks should be thick and fall in a ribbon pattern when beaters are lifted out.

Does egg yolk thicken pasta sauce?

Egg yolks are a classic way to thicken salad dressings and custards, but they also work wonders for thickening rich cream sauces. To prevent the egg from scrambling, place the egg yolk in a bowl and slowly whisk in about a cup of the hot sauce. Then, add the tempered yolk mixture to the pot, whisking as you go.

How much liquid does egg yolk thicken?

It is generally safer to add egg yolks to a mixture in a double boiler over, not in, boiling water, unless you can control the heat source very exactly. Two or three egg yolks with a little cram will thicken 1 cup of liquid.

What Do Chefs Use To Thicken Sauce 🤯

More answers regarding how can I thicken egg yolks for a sauce? [closed]

Answer 2

Okay guys, thanks for contribution and sorry for not knowing that question could be mistaken for recipe request.

After reading your feedback, I finally succeeded. I went to the shop and bought tall, narrow steel cup. I decided to hold it directly above smallest fire my stove can produce and sticking hand mixer into my yolks. They lost deep orange color due to incorporating air, however they quickly became more and more solid up to the point i was satisfied with consistency. I'm sure double boiler with hand whisking would also work, but this is just less messy and faster. Salt, pepper and MSG with lemon juice to balance helped to achieve perfect runny yolky taste. It doesn't behave quite like mayo, however its solid enough to not fall off the burger on every occasion, I was little scared of going further than 2-3 mins, but I'm happy with the results. Thanks!

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