Skip to content
LoginRegister
WhatToEat.Today

Recipes with pasteurised egg yolk

4 recipes that use pasteurised egg yolk, with photos, step-by-step instructions and cook times. The quickest, Sol over Gudhjem, takes 10 minutes. It is most often cooked with berries, butter and calasparra or bomba rice.

Got a few things in the fridge? Search by everything you have

Sol over Gudhjem

Sol over Gudhjem, 'sun over Gudhjem', is the famous smørrebrød of Bornholm, the Danish island in the Baltic, where smokehouses in Gudhjem and Svaneke still smoke herring over alder wood: a slice of dark rye spread with butter, topped with a skinned, boned smoked herring, chopped chives and radishes, and a raw egg yolk in the middle as the 'sun'. Raw egg yolk is not for pregnant women, young children or anyone with a weakened immune system; this recipe uses pasteurised eggs, and the yolk can be swapped for a soft-boiled one. A common mistake is leaving the herring bones in; pick them out carefully. Chef's tip: set the yolk in a ring of raw onion so it stays put.

10 minScandinavianFish
by KrazyBadal 0 views

Koldskål

On the first warm day of summer, Danes buy cartons of koldskål and packets of kammerjunker, small crunchy rusks, and the season has begun: koldskål is a cold, sweet, tangy buttermilk 'soup' with lemon and vanilla, eaten from bowls as a dessert or a light supper, sometimes with strawberries. Homemade, it is whisked with egg yolks for richness. Raw egg yolk is not suitable for pregnant women, young children or anyone with a weakened immune system, so this recipe uses pasteurised egg yolks. A common mistake is serving it at room temperature; it must be very cold. Chef's tip: whisk the yolks and sugar until thick and pale before the buttermilk goes in, which gives a silky, foamy soup.

15 minScandinavianDesserts
by KrazyBadal 0 views

Kogel-mogel

Ask anyone who grew up in a Warsaw block of flats about kogel-mogel and they will remember standing in the kitchen beating yolks and sugar in a mug with a teaspoon, waiting for it to turn pale. It is the simplest Polish treat: thick, mousse-like and very sweet, sometimes with cocoa, eaten from a glass with a spoon or dolloped on fruit. Because the yolks are raw, use pasteurised eggs, which most supermarkets sell as cartons of yolks or as pasteurised whole eggs. Even so, raw eggs are not for pregnant women, young children or anyone with a weakened immune system. The common mistake is stopping too soon; it needs a good 5 minutes of whisking until it doubles and almost all the sugar has dissolved. Chef's tip: use caster sugar, which disappears faster and gives a silkier result.

10 minPolishDessertsGluten free
by KrazyBadal 0 views

Caldero del Mar Menor

Fishermen on the Mar Menor lagoon and at Cabo de Palos cooked caldero on board in a black iron pot: the catch of rockfish and grey mullet made a broth red with fried ñora peppers, the rice was cooked in it, and the fish was eaten separately with garlicky allioli. Restaurants along the lagoon at San Pedro del Pinatar and Los Alcázares still serve it in two courses, and Calasparra rice from inland Murcia is the classic choice. Chef's tip: ask the fishmonger for the heads and bones of the fish too; they make the broth.

115 minSpanishFishGluten free
by KrazyBadal 0 views

Goes well with pasteurised egg yolk