Prep Time: 10 Mins

Cook Time: 20 Mins

Makes: 1 cup


6 large EGG yolks
pinch Salt


GENTLY separate egg yolks from whites, REMOVING all whites from yolks.

STRAIN egg yolks through a sieve. WHISK yolks until smooth. ADD salt.

POUR yolk into a food-safe plastic resealable bag (available online or in specialty kitchen stores). LAY on counter to allow all air to come to top of bag then ZIP close.

In large pot, BRING 2 quarts water to a simmer until temperature of water reaches 160°F. PLACE bag with yolks in water and WATCH that the water STAYS at that temperature for 20 minutes.

REMOVE bag from hot water and PLACE unopened in an ice water bath. Let COOL for at least 10 minutes.

POUR into a squeeze bottle and USE immediately.

Pro Tips

Use egg yolk sauce as a condiment on sandwiches or a topping on salads.

Nutrition Info

Per serving: 1/8 of recipe

Calories: 54

Total fat: 5 g
Saturated fat: 2 g
Polyunsaturated fat: 1 g
Monounsaturated fat: 2 g

Cholesterol: 184 mg
Sodium: 24 mg
Protein: 2 g
Carbohydrates: 1 g
Vitamin A: 64 mcg
Vitamin D: 1 mcg
Folate: 24 mcg
Calcium: 22 mg
Iron: .5 mg
Potassium: 18 mg
Choline: 139 mg

This recipe is an excellent source of choline.