I have a recipe that calls for egg yoke membrane removal. Does anyone know how this is done?
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Whoa Newt! I've never heard of that. Hopefully one of the others has and can explain it to both of us.
Welcome to CAH Kamisue. Glad you could join us.
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WELCOME kamisue---but WHY ON EARTH would you remove a membrane???? Just curious cuz I'm a wannabe cook!!!
"Never eat more than you can lift" Miss Piggy
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Well, I hope someone posts a method for using this - I can't think of any application at all.
(sounds more like a science project to me....)
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There is a very very thin membrane around the egg yolk. It is what keeps the yolk together when you seperate the eggs.
Take a fork and pierce the yolk at the same time slowly spin the fork and you will see the membrane come up off the yolk and around the fork. Fairly easy once you know what to look for, the sack that holds the yolk in place.
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I knew it--the newbie is a chef too!
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Not a chef, just a home chef who loves to cook.
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Alright, class. Did some research on this. Ready?
We all know that the yellow center portion of the egg is known as the yolk. Well, this liquid content of the yolk is enclosed by the "vitelline membrane"....let's all say that together, "vitelline membrane". . . which protects the yolk from breaking and becoming one with the "white" of the egg. The bottom line is this....as the eggs age, and the air cell (pocket) increases in size, this membrane becomes thicker and tougher. It is recommended by many chefs that this "vittelline membrane" be removed because it can be the ruin of a labored dish. A readily example given in a number of places/sites is in your custards or other "delicacies". This is why some recipes for your custards, cremes and such will say to pass whatever (custard) through a sieve or fine mesh strainer. Huuummmm....ya learn something every day!!!
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