Welcome to Cook's Science, the newest brand from America's Test Kitchen, bringing a combination of reported stories and innovative recipes from the world of food and science. Our very first recipe is for ... drumroll please ... a runny egg yolk sauce. We love putting fried or poached eggs on everything (from pizza to pasta to burgers), mainly because the runny yolk acts as a golden sauce. To create our own runny egg yolk sauce, pasteurized and ready to go at a moment's notice, we ditched the white, added a bit of salt, and cooked it in a water bath to reach the perfect runny texture. For the recipe, and to receive our newsletter, sign up now at http://CooksScience.com.
And don't forget to check out the Cook's Science book, which covers the science behind how to unlock flavor in 50 of our favorite ingredients, available for preorder on Amazon today: http://cooks.io/29LRHFV.