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Regime Type:

PKD (With Allowances)

Egg Yolk Sauce - Pasteurised

Introduction & Inspiration

Out of the various methods out there to pasteurise egg yolks, I have found the one by America's Test Kitchen on the site to be one of the best in producing a nice thick egg yolk sauce. The longer the eggs are cooked (beyond 6 minutes required to achieve pasteurisation at 144 degrees Fahrenheit/62.2 degrees Celsius) the thicker the texture of the sauce.
The egg yolks retain a very vibrant colour and are perfect for many PKD recipes. The possibilities are endless!

X Nic

Recipe Overview

Preparation Time

Less than 30 minutes

Cooking Time

32 minutes

Serving Size

125ml Egg Yolk Sauce - Pasteurised

Main Ingredients:

150g Egg Yolks (from 9 eggs)

Salt to Taste

Ice Cubes

Cold Water

Recipe Instructions

Prepare the water bath for the sous-vide cooker immersion circulator device by attaching the bracket to hold the sous-vide stick onto the side of a large pot. Place the sous-vide cooker stick into the bracket. Fill the pot to between the minimum and maximum water levels shown on the sous-vide stick.


Set the sous-vide stick to heat up to 65c to start preheating the water to the required temperature.


Meanwhile, place your egg yolks into a fine mesh sieve over the top of a pouring jug. Use a spatula to push your egg yolks through the sieve into the jug.


Add a touch of salt to the jug (if using) and give the eggs a good mix to incorporate the salt.


Pour this mixture into a sous-vide bag and use your sous vide machine to suck all the air out of the bag and seal it. (or if you do not have a sous-vide machine to suck the air out of the bag, simply use a large enough Zip-Lock bag) 


Once the water in the pot is at 65c, gently lower the sous-vide sealed bag into the pot before attaching it to the side of the pot using a few laundry pegs (or similar) in order to hold it in place. (If you are using the Ziplock bag lower it slowly into the water. As the bag goes lower into the water the air naturally starts to push out of the bag opening. Seal the bag fully before pegging it onto the side of the pot with pegs or similar).


Set the sous-vide stick to cook for 32 minutes.


Just before the timer is up, add several ice cubes to a bowl of cold water, to make an ice bath.


Carefully remove the bag from the pot and immediately transfer the bag to the ice bath so that the cooking process stops. Allow the bag to let cool down until cold to touch - 15 minutes or so.


Transfer the Egg Yolk Sauce to an airtight container and refrigerate it until you are ready to use it.


Try and use white sea salt or rock salt that contains no anticaking agents or other additives.


Be sure to use free range, organic eggs. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary (Home - Nutriintervention).


Use the Recipe Search functionality on the website to discover how to incorporate Egg Yolk Sauce - Pasteurised into various dishes.


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