How and why to sieve an egg yolk?
Monday, March 15th, 2010 at
8:33 pm
If a recipe calls for you to sieve an egg yolk does that mean cooked or raw and how do you do this?
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push the yolk throgh a tea strainer or screen seive, this must be done after separatng the yolk from the white and before cooking. there are two chunks of connective membrane attached to the yolk. pushing it through a strainer will pull out those chunks. they are called chalezae and they do not soften or break down in cooking. to separate eggs i like to crack them into a bowl and then just reach in and gently pluck out the yolk and squeeze off the egg white that adheres to the yolk.