Such a banality as an egg is not at all simple. Due to the large number of various proteins contained in eggs, they have become a favorite subject for experiments of all famous chefs in the world – after all, it is worth changing the cooking temperature by literally 1 degree, and the result is completely different. There is a nice infographic on this topic here, which clearly shows the differences between eggs cooked at different temperatures.
But there is an easier way to witness the magic of an egg with your own eyes. To do this, take the egg yolks (leftover, for example, after cooking meringues or other dishes where whipped proteins are needed), carefully cover with foil or put in a bag so as not to weather, and freeze in a regular freezer. After that, defrost the yolks in the refrigerator and you will find that, while retaining their color and appearance, they completely changed their consistency: such yolks do not spread, but smear like butter.
Actually, I read about this trick for a long time, but only recently got around to check it in practice, so I can confirm: they really get smeared. H
what to do with this curious information is up to you. You can just spread it on bread (just not such hefty pieces as in this photo, but thin toast or even something like crackers), season with coarse salt and pepper and grill as is or with some suitable dish.
You can substitute frozen yolks for fresh yolks when serving fresh beef tartare. You can try to grind such yolk for those sauces where you would normally use hard boiled. And if you come up with something else – be sure to tell me, I’m terribly interested in where else these magic yolks can come in handy.
PS: Well, if you do not like magic, and vice versa, you want the yolks to retain their consistency, beat them with a little sugar or salt before freezing. This will help stabilize the yolks so that they become runny again after thawing. With proteins, such tricks are useless – they perfectly tolerate freezing without assistance.