The Russian Frozen Egg Trick

M

mumupie

New member
On a recce through the freezer, my 10-year-old grandson came upon the egg I
had left in there a few weeks ago. In the interest of science, if not
gastronomy, we took it out to defrost.

When we de-shelled it, we just let the egg white drain off and then rinsed
the firm yolk. The egg white --well, enough has been said about that.

I spread the egg yolk on toast and, lacking Koko's red caviar, sprinkled it
with salt and pepper.
You know what we had? Egg butter!

I'm not sure I'm going to add this to my recipe file, but it was, well,
interesting.

Felice
 
On Sat, 26 Mar 2011 11:45:52 -0400, Felice wrote:


My sentiments exactly :-) It was worth trying once. The snot ont he
egg was the show stopper for me. Not that I'm easily grossed out, but
that little bit of trouble negated any advantages of a hard, raw egg
yolk, which was just so-so. It was interestingly creamy, though.

-sw
 
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