Guest guest Posted January 26, 2010 Report Share Posted January 26, 2010 Hey guys! I know I brought this up just a couple of days ago, but I was just wondering if any of you have had luck thickening ANY type of sauce w/ egg yolks, not just gravy. I think it's the best option for me if it works, since I don't really want veggies pureed in my gravy and I can't tolerate onions. I like the reduction technique, but I think that would just take way too long, especially if I need a quick dinner. It seems like it should be possible, because it's been suggested on here and I read about it online. I just wonder what I did wrong. Maybe I need to keep the heat lower or add more egg yolks? Thanks so much! Peace =) Alyssa 15 yo UC April 2008, dx Sept 2008 SCD June 2009 (restarted) Chinese Herbs (not legal but helping!) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 26, 2010 Report Share Posted January 26, 2010 > Hey guys! > Maybe I need to keep the heat lower or add more egg yolks? > Thanks so much! it can be tricky. Try beating the egg yolk before you add it with a heavy duty mixer, so that it doubles in volume. Also, you can add in almond meal to this as well to quicken the process. (Not the mixer part in the pan.) Mara Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 27, 2010 Report Share Posted January 27, 2010 Alyssa,I know that I have successfully made a soft pudding with egg yolks, 1.5 cups of yogurt, and 1/2 cup honey. I think I used like 4 or 5 yolks along with 1 whole egg. So having said this, I think you didn't use enough eggs for the amount of gravy you were trying to make. Also, I think that you risk making the gravy really eggy tasting. I goofed last night trying to use coconut flour to thicken a coconut/almond milk pudding and used WAY too much. I would suggest using a stick blender to blend about 3 whole eggs along with 2-3 tsp of coconut flour until smooth. Put it in a cold skillet and whisk like crazy as you pour in the very warm broth. Then turn on the heat and continue stirring with the whisk and cook on low-medium heat until it has thickened. I haven't tried this exact thing, but between my pudding experiment and my creamed spinach experiments, this would be what I would try if I were making a gravy.Some man is going to be thrilled to have you for a wife one day. No way better to learn to cook than asking advice and then trial and error! ; )AmeliaTo: BTVC-SCD Sent: Wed, January 27, 2010 3:13:06 AMSubject: Thickening w/ egg yolks Hey guys! I know I brought this up just a couple of days ago, but I was just wondering if any of you have had luck thickening ANY type of sauce w/ egg yolks, not just gravy. I think it's the best option for me if it works, since I don't really want veggies pureed in my gravy and I can't tolerate onions. I like the reduction technique, but I think that would just take way too long, especially if I need a quick dinner. It seems like it should be possible, because it's been suggested on here and I read about it online. I just wonder what I did wrong. Maybe I need to keep the heat lower or add more egg yolks? Thanks so much! Peace =) Alyssa 15 yo UC April 2008, dx Sept 2008 SCD June 2009 (restarted) Chinese Herbs (not legal but helping!) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 27, 2010 Report Share Posted January 27, 2010 I know I brought this up just a couple of days ago, but I was just wondering if any of you have had luck thickening ANY type of sauce w/ egg yolks, not just gravy. I think it's the best option for me if it works, since I don't really want veggies pureed in my gravy and I can't tolerate onions. I like the reduction technique, but I think that would just take way too long, especially if I need a quick dinner. It seems like it should be possible, because it's been suggested on here and I read about it online. I just wonder what I did wrong. Maybe I need to keep the heat lower or add more egg yolks? Thanks so much! Alyssa, I think yes, if you had the heat such that you could lower it, you should. My understanding is that anytime you are adding eggs to a liquid it needs to be a warm heat only. And -- this is just speculation -- but I wonder if you should beat the yolks and add a bit of the sauce/gravy and then add that to the pan. Quote Link to comment Share on other sites More sharing options...
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