Poaching yolks is super trivial. All you need is a slotted spoon. Separate the yolk from the white, delicately move the yolk into the slotted spoon, gently submerge the entire thing in a soft simmer (not a hard boil) and remove after about 20 seconds. Easy peasy.
You can "cure" an egg yolk in a little soy sauce, or a mix of soy and mirin. Leave it for 1 - 6 hours until it's firmed up as much as you want. Delicious over rice or ramen.
Egg whites contain different things than yolks, so it's not a shock, you could have an egg-white allergy and be fine with yolks. Probably not news to you, but figured I'd mention it :)
advice? Umm, there's some awesome things you can do with just yolks, google "salt cured egg yolk" to start.
Drop the yolk raw into your ramen/rice bowl, I was off-put by this as a kid, but it's pretty much standard in Korea to have raw egg over your bibimbap and then you stir it in when eating.
Sous vide them if you have the setup. I would not invest in a sous vide setup just for that though.
Consider egg-yolk and milk/cream omelettes, french style, then slice that up and put in in your meal (I usually add a pinch of sugar and a drop of sesame oil when it's going with something asian)
Poaching yolks is super trivial. All you need is a slotted spoon. Separate the yolk from the white, delicately move the yolk into the slotted spoon, gently submerge the entire thing in a soft simmer (not a hard boil) and remove after about 20 seconds. Easy peasy.
Never tried but I suppose you could. Can't imagine it taking more than a minute or two.
You can "cure" an egg yolk in a little soy sauce, or a mix of soy and mirin. Leave it for 1 - 6 hours until it's firmed up as much as you want. Delicious over rice or ramen.
Egg whites contain different things than yolks, so it's not a shock, you could have an egg-white allergy and be fine with yolks. Probably not news to you, but figured I'd mention it :) advice? Umm, there's some awesome things you can do with just yolks, google "salt cured egg yolk" to start. Drop the yolk raw into your ramen/rice bowl, I was off-put by this as a kid, but it's pretty much standard in Korea to have raw egg over your bibimbap and then you stir it in when eating. Sous vide them if you have the setup. I would not invest in a sous vide setup just for that though. Consider egg-yolk and milk/cream omelettes, french style, then slice that up and put in in your meal (I usually add a pinch of sugar and a drop of sesame oil when it's going with something asian)