Ben Shewry

Egg Yolk

Preparation info
    • Difficulty

      Easy

Appears in
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Origin

By Ben Shewry

Published 2012

  • About

Ingredients

  • 4 free-range egg yolks table salt, to taste
  • 10 ml (⅓ fl oz) lemon juice

Method

Place the egg yolks in a small vacuum pouch and vacuum-pack on 100 per cent in a chamber vacuum sealer*. Place the bag in a circulating water bath (or saucepan filled with water) heated to 65°C (149°F) and leave for 2 hours.

Remove the yolks from