Dan explains why the yolk is hands-down the best part of the egg in both sweet and savory applications.
Get the recipe for Runny Yolk Sauce:
Get the recipe for Salted Bourbon Caramel-Cured Yolks:
Get the recipe for Mayonnaise:
Follow Dan on Facebook:
Follow Dan on Instagram:
Follow Dan on Twitter:
Purchase our Science of Good Cooking Cookbook:
Check out our new equipment series, Gear Heads:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us: