Perfect Yolks

Elevate the egg with this simple technique that yields a deliciously gooey, bright yellow yolk. With this recipe, we remove the egg white and focus on perfecting the yolk itself, preserving its natural shape throughout the cooking process. The result? What is usually a subsidiary ingredient shines as a centerpiece to just about any dish. You can play with different temperatures and cooking times for various textures, but we found that a range of 144 °F / 62 °C to 149 °F / 65 °C, for one or two hours, works best. Serve it hot or cold as desired. We love ours with sous vide carrots and a hazelnut nasturtium crumble. Or on toast. Or in pasta. Or over steak tartare. or with pastrami. Or...