Wednesday, October 24, 2012
Egg yolk 'ravioli'
Wouldn’t you know it, another egg related post, although this was merely a side experiment that I did when I set about making seamless ravioli (an upcoming post, and yet again tweet inspired). This isn’t the quickest way to make an egg yolk ‘ravioli’, however it is very straightforward, and a little less bothersome compared to traditional yolk ravioli, especially when it comes to cooking and keeping the yolk liquid.
Pour a bed of fine semolina flour in a container big enough to hold however many yolks you are making, make indentations with the back of a spoon, so the yolk has a place to rest. Carefully crack open the eggs, separate the yolk and remove the chalazae, the white string of protein attached to the yolk to hold it in place. Lay the yolks into the indentations in the flour and dust over a covering of semolina flour. Cover with cling-film (or a lid) and place in the fridge for a couple of days. Letting it rest allows the moisture in the egg yolk to hydrate the starch in the flour, and cooking will gelatinise it forming a ‘pasta’ layer.
When you’re ready to cook, bring a pot of salted water to the boil and drop the yolks in, cooking for a couple of minutes, not too long as you don’t want to cook the yolk through just warm it.