Originally Posted by hamlet_cat
Hi, I have pretty much given up on cooking egg yolks because I end up scrambling them every time. I have tried so many times to do Hollandaise sauce and always scramble the yolks. Is there a temperature range where they won't scramble or is the key to add an acid or fat to prevent them from scrambling. I always wind up with extra egg yolks because I use the whites to make other things. I would like to be able to use them in some type of sauce but it never works for me. I also don't want to eat them raw either, so I would like to find a way to cook them without scrambling them.
Thanks in advance.
Yes, heat does matter. Always use a double boiler or a heatproof bowl over a pan of hot (not boiling) water.Do a search for delia on-line hollandaise. This is on Delia Smith's website and she has an almost fool-proof method for hollandaise.
If you are making ice cream you can add an extra yolk to the eggs for the custard base to make it extra rich.
Other suggestions - fettucini alfredo, mayonnaise, aioli, Caesar salad dressing
You can also freeze egg yolks either singly in ice cube trays or in twos or fours in a plastic box. Always stir them and add either a pinch of salt or a pinch of sugar per egg depending on whether you intend them for sweet or savoury use. The salt or sugar stops the yolk congealing.