Egg Yolk Sauce Pasteurised

Out of the various methods out there to pasteurise egg yolks, I have found the one by America's Test Kitchen on the www.splendidtable.org site to be one of the best in producing a nice thick egg yolk sauce. The longer the eggs are cooked (beyond 6 minutes required to achieve pasteurisation at 144 degrees Fahrenheit/62.2 degrees Celsius) the thicker the texture of the sauce.

The egg yolks retain a very vibrant colour and are perfect for many PKD recipes. The possibilities are endless!

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For the full recipe, please visit:
https://www.nicolaskitchen.net/recipe...

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For more information about the Paleolithic Ketogenic Diet (PKD) please visit the ICMNI Hungary website at:

https://nutriintervention.com/patients
http://eskimokitchen.eu