There's little less satisfying than a rich and runny egg yolk.
However, they always taste the same.
Nothing wrong with that, but how can we impart flavor the same way we do for meats and vegetables and practically everything else without sacrificing it's viscous and texturally delicious integrity? Reverse trickery, perhaps...
Hard-boiled, half-salty and 1000 year old egg's have a flavor profile all their own.
But what if we could have those preserved and marinated flavors with the texture of a runny egg yolk?
Maybe I'm a fool, but it's a work in progress.
Here I've made an alginate bath that I steeped a mixture of salted duck egg yolk, butter & calcium lactate into for a few minutes.
I then poached the newly formed "yolk" in water for a minute.
After fishing it out and straining it I achieved what you see above. A runny egg "yolk" made from a previously cooked egg yolk.
Only one problem: it didn't taste very good. The texture was way too chalky.
These are the kind of failures that promote perseverance. So I will be doing further experiments to see if some kind of breakthrough can be made and I can move on up to "New Yolk"