New here. Want to crowd source this--
I'm doing a vegetable tartare amuse. I want to serve egg yolk with it. Because of portion size, whole yolks are out. So are quail eggs. So, to use a dollop of egg yolk that holds its body ands obtains a nice presentation, I want to whip the yolks with a little tarragon vinegar. Basically, a bearnaise MINUS the fat.
So, the question is this:
Should I temper the egg and then beat it?
Or just aerate them cold?
How much volume can the eggs handle before they degrade? I've always stopped whipping at the ribbon stage. If I just let them go in a stand mixer, will they keep getting airier, like approaching egg whites at stuff peaks? Or do yolks not do that?
Ok. Lots of questions.
FYI the finished dish looks something like this:
The beer tartare is in a Demi tasse with a spoonful of whipped egg yolks. I was able to achieve a very stable "foam" using egg, a little oil and versa-whip, BUT I want to do this sans additives, if possible.