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Two Hour Yolk? Kay Passa?

post #1 of 3
7/13/08 at 10:38pm
Thread Starter 
So I have gone to The Pluckemin Inn restaurant in Northern NJ a few times. Great food, yada yada yada. Anyway on to my question. I have had the beef carpaccio a number of times, each time AMAZING.

This is what it reads on the menu:

American ‘Kobe’ carpaccio, two hour yolk, violet mustard & petite herbs $14


So its served with a two hour yolk which is almost like its bruled on the yolk. AMAZING. Like you crack into this bad boy and its got like a thin carmalized sugar like coating and inside the yolk pours all over. You just want to rub this stuff ALL OVER YOUR FACE.

So my question is:

What the heck is this and how do they make it?
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post #2 of 3
7/14/08 at 7:32am
Never heard of this one. Sounds interesting. I look forward to answers too.
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post #3 of 3
7/14/08 at 9:26am
Bake or immersion bath at, I think, 160. 185 is a very creamy "barely hard." 200, the lowest setting on my oven, for one hour, is a nice hard with little to no banding around the yolk. If baked, the oven must hold a very steady temperature. As thermostats in most home stoves have a very wide deadband, you may want to go a little bit lower if said thermostat will allow; of course, most won't. Toaster oven might do the trick.

So might placing the eggs in a casserole filled with sand, or other "heat sink" material. From your description, inarticulate with food-rapture, it may even have been turbinado sugar.

Whatever. The overarching idea is full equilibration at a temperature which will cook, thicken but not harden the yolk.

BDL
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