Garnishing Made Easy: Separating Egg Yolks and Making Delicate Toppings
Perfecting Your Tteokguk Toppings: Effortless Egg Yolk Separation and Beautifully Cooked Garnishes
Starting the New Year with a warm bowl of Tteokguk (rice cake soup) is a cherished tradition. This guide shares simple yet effective techniques for separating egg yolks and creating beautiful, finely cooked egg garnishes for your celebratory Tteokguk.
Garnish Ingredients- 3 fresh eggs
- Pinch of salt (for mixing eggs)
- A little cooking oil (for greasing the pan)
- 1 clean plastic bottle (for separating yolks)
Cooking Instructions
Step 1
Effortlessly separate egg yolks using a plastic bottle! First, crack the eggs into a bowl. Gently squeeze the plastic bottle to expel some air. Then, place the bottle opening near a yolk and release your grip. The yolk will be neatly suctioned into the bottle. Be careful not to squeeze the bottle too hard or puncture the yolk. This method ensures a clean separation without getting your hands messy.
Step 2
In separate bowls, place the separated egg whites and yolks. Add a drop or two of salt to each. Salt helps to reduce any eggy odor and balances the overall flavor. Whisk each bowl thoroughly with a fork or whisk until smooth. Ensure the whites are lump-free and the yolks are well combined.
Step 3
Now, let’s make thin and elegant egg crepes for your garnish. Heat a non-stick pan over medium-low heat. Add a very small amount of cooking oil, then wipe the entire surface with a paper towel or clean cloth to create a thin, even coating. This prevents sticking and ensures even cooking. Pour a thin layer of the whisked egg whites into the pan and cook until set. Gently flip and cook briefly on the other side. Once cooked, transfer the egg white crepe to a plate. Repeat the same process with the whisked egg yolks, making sure to cook them thinly.
Step 4
After the cooked egg white and yolk crepes have cooled slightly, finely julienne them using a sharp knife. Cutting them into very thin strips, almost like threads, is key to an attractive garnish. Allow the crepes to cool a bit before cutting; if they are too warm, they might tear. These finely shredded egg garnishes will add beautiful color and enhance the flavor of your Tteokguk.
