/ck/ - Food & Cooking

[Anonymous No.19053007]

I want to try that new preserved egg yolk recipe that's gotten popular online recently but I'm not sure which variant I should go with.
>Just salt and sugar
they get rubbery quickly, good for cooking with them later
>soy sauce, green onions, garlic, peppers, vinegar, sugar
Get rubbery relatively quickly but slower than above, take more effort than the other two, but are more versatile
>just vinegar-based hot sauce and egg yolks
most jammy/liquidy of them, more or less have to toss out hot sauce, least likely to get rubbery and preserve the longest.

Anyone have any suggestions or advice? I just don't want to waste them if I do go for it. I'm leaning the hot sauce one but I'm not 100%. Thoughts?

[Anonymous No.19053154]

>>19053007
>Just salt and sugar
If you've never made them before, use this method. It'll give you the most natural taste of the yolk.
If you like it, change up the method.

[Anonymous No.19053367]

>>19053154
Gotcha, that's enough convincing for me. Feel free to leave any recommendations in the rest of the thread.

[Anonymous No.19053416]

>>19053007
>Salt drains liquid
>Vinegar doesn't
Wooow

[Anonymous No.19053477]

>>19053416
all of them have to have a lot of salt retard

[Anonymous No.19053489]

>>19053477
Wooow

[Anonymous No.19053547]

>>19053489
bugged yolk mechanics

[Anonymous No.19053578]

>>19053007
Are you the same nigger who made >>19051170

I bet you are.

[Anonymous No.19053629]

>>19053578
no, I didn't know that other thread was up.