Egg yolk, it is the best part of the eggs
for sure.
Without it eggs are just boring and when you use
it on steaks it is delicious.
But today we're going to make it even better as
I'll be running an awesome experiment and for that I'm
going to be using these three beautiful steaks.
They are choice Grade 1 1/2 inches and not the
best looking steaks for a reason as what I'm about
to do with them is going to make them better
and the first thing we got to do is to
get them seasoned.
I went with salt followed by freshly ground black pepper
and garlic powder.
Now once I was happy with the seasoning on the
head, back them up, vacuum seal them and they are
now ready for sous video.
Talking about that, I'm cooking all of them at 135°F
for two hours and that's fantastic because it allows me
time to go ahead and prepare the egg yolks.
First thing to do is to crack them up and
remove the egg whites.
Now in many countries you can eat the egg yolk
raw just like this.
However, here in the US it's not recommended and that's
because it's not fully pasteurized.
And to do that sous video makes it super simple.
All you got to do is throw them in the
sous video bath at 135°F.
Leaving them there for one hour will do the job
because once the time is up you can take them
out and look.
They still have a raw texture, however they are fully
pasteurized and the next thing I wanted to do was
to go ahead and make it as smooth as possible
and for that using a sieve makes the job really
easy in the end.
Take a look.
I got nice runny yolk and I'm adding a second
ingredient also that would be cured egg yolks to make
it.
It's super simple you just get a mixture of salt
and sugar.
Then you add your add yolks to them, cover it
up and let it cure in your refrigerator for for
five days.
Once you have done so, you take them out and
look perfectly cured egg yolks.
I can tell you one thing, these are fantastic and
let's see if we can make them even better.
And to do so, I'm going to be cold smoking
them.
So I first added my cured egg yolks followed by
the Suvi one we just made.
Covered it up, turn on my smoke gun and let
that thing smoke as much as possible.
This is the best way I know how to use
real smoke flavor in anything because now that everything is
nicely smoked, it's going to be the final touches to
our steaks.
Because now I'm going to share with you a Brazilian
style smoked Mashed potato side dish.
And I'll tell you one thing.
This is ridiculously easy to make and at the same
time super delicious.
Now the first thing we're going to need is some
sausage.
I have some Brazilian calabreza available, but if you can't
find these, kielbasa should work just fine.
Now the first thing to do is to go ahead
and boil the potatoes.
Once that's done, I want to head and pass them
through a sieve.
I want this thing as smooth as possible and if
you don't want any lumps, this is the way to
go.
Once that was done, I want to and threw the
Mashed potato into my mixer bowl, added two sticks of
butter and ran it on low for 5 minutes.
This will incorporate the butter perfectly.
Trust me on this one friends, it's going to be
delicious.
Now to finish this up, it's pretty simple.
Into a clay pot I threw in the mashed potatoes,
cut up all of my sausage and cheese, so I
went ahead and added right on top.
Once that was done he was now ready to go
into the smoker and for that I'm going to be
using my ragtag.
It's going to be putting a nice smoky flavor on
it.
After about 30 minutes I took it out and look,
the cheese has completely melted and infused into the Mashed
potato.
To finish it up, I just added some parsley and
that is today's side dish.
Easy, simple and delicious.
Talking about delicious, by this times my steaks were fully
cooked so I immediately removed them from the bag and
immediately patted them dry so that we can put a
nice sear.
Because I cannot wait to find out which egg yolk
is going to taste better, the cured wine or the
fresh egg yolk sauce.
Because I know exactly what you're thinking.
My steaks don't look that good right now, but.
All right, everybody, here we've got our beautiful steak with
a very nice side dish I got Mr.
Angel.
Mr.
David, are you guys hungry?
I'm ready.
I'm ready to go.
That is always good.
What is that?
Egg yolk.
Oh, he knows.
Did you know carrot?
Egg yolk, man.
Wow.
This guy is a culinary aficionado over here, and I
want your honest and brutal opinion about this one.
Enough talking.
Let's dig in.
Please.
Gentlemen, we're going to go right here.
Cheers, everybody.
Cheers.
Bang, that is soft.
It's so tender.
So tender.
Absolutely delicious.
Everybody.
I've been cooking Sophia a little bit over 10 years
now.
Everybody, It doesn't get old.
It is one of the best methods for you to
use.
It tastes like it's trying to be a charcoal steak,
but it will never be a charcoal steak.
And it just feels like it's not a real steak.
It's so soft and it's so like, good.
It just feels like it shouldn't be real.
It's like too perfect.
What?
Why are you laughing, David?
It was a good description.
With that being said, let's go for the second one.
All right, dig in.
Tell me if you smell different.
Oh, it does.
And it's not the yolk.
Cheers, everybody.
Cheers.
I'm a fan.
Wow.
I'm a fan too.
I think this has to be one of my favorite
steaks.
Their favorite steaks.
Yeah, this is this is top three.
That is amazing, everybody.
It's so nice, flavorful, creamy from the actual egg yolk.
The smokiness, it's really hard, but that egg yolk, like
rounds it out like perfectly.
It's a super nice balance of flavors out there.
I think the smokiness really enhanced on that egg yolk.
By the way, that's what I did.
Smoked egg yolk.
Yeah, so smoky.
I thought you smoked the steak.
No, no, no, no, no.
Just the egg yolk.
I think egg yolk up on the top of a
steak like this is actually one of the best things
you could do for me.
I agree.
Honestly, like one of the best.
So now I got into a side dish right here.
I want to know about this one.
Give me your honest opinion.
Let's give this a go.
Enough talking, let's try it.
Cheers everybody.
Cheers.
Wow, wow, wow, wow.
This is so damn good buttery cheesy and smoky, probably
the best combination for potatoes you can add.
It is honestly silky smooth and it's crazy because the
smokiness, like you said, and the butteriness, it all comes
together.
It works together so well very good.
That is delicious easy to make, especially if you have
a mixer at home, but if you don't muscle through
it baby with that being said, that's delicious enough talking.
Let's try the very last steak.
I'm curious.
I really want to know now, cured egg yolk, as
you guys know, it can take a little bit of
time.
It takes anywhere between seven days to five days.
This one, on the other hand, it just takes hours.
So I'm very cute.
Enough talking.
Let's give it a try.
Cheers, everybody.
Cheers.
Oh my God, that is money.
It's like the perfect combination.
Egg yolks and steak.
Everybody is just phenomenal.
I feel like you just get so much more creaminess
than you do with the shaved egg yolk.
I'm kind of in between the last two.
I think I'm going for this one.
I think this one's the best one just because of
the creaminess of the egg yolk being more runny.
So I agree as well because this one is easier
to make everybody, if it's easier to make, you're going
to make it more often.
It works very, very well and we highly recommend.
Agree, agree.
I hope you guys enjoyed this video.
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Thank you so much for watching.
We'll see you guys on the next one.
Take care everybody.
Bye bye.