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+ servings

Egg Salad Sandwich | Smoked Duke's | Yolk Jam

Chef Norbert
When lunch is a simple sandwich or salad adding a little something like a shaved salt cured egg yolk and yolk jam will add another layer of goodness and flavor.
Prep Time 1 hr
Cook Time 15 mins
Salt Curing the Egg Yolks 7 d
Total Time 7 d 1 hr 15 mins
Course Lunch, Main Course
Cuisine American
Servings 6 servings
Calories 370 kcal

Recommended Equipment

1 Piping Bag
1 Sous Vide Cooker
1 Chef's Knife
1 Cutting Board
1 Lemon Zester

Ingredients
 
 

Egg Salad

  • 12 eggs medium-sized, farmer's market kind
  • 7 ounce Dukes mayonnaise homemade or store purchased
  • 0.25 ounce nutritional yeast
  • 1/2 tsp smoked paprika
  • 0.25 ounce mustard yellow
  • 1/2 tsp celery salt
  • 1 tbsp fine herbs minced
  • 1/2 tsp vinegar champagne
  • 1 pinch black pepper ground

Egg Yolk Jam

  • 12 egg yolks medium-sized, farmer's market kind
  • 1 tsp soy sauce smoked

Garnish

Instructions
 

Egg salad

  • Bring 12 eggs to a boil in cold water. Boil for 5 1/2 minutes and cool under running cold water. Peel the eggs and chill. Once cold, pass through a wire rack to "dice" the eggs.
    12 eggs

Add the measured ingredients

  • Mix the diced eggs with the measured ingredients.
    7 ounce Dukes mayonnaise, 0.25 ounce nutritional yeast, 1/2 tsp smoked paprika, 0.25 ounce mustard yellow, 1/2 tsp celery salt, 1 tbsp fine herbs, 1/2 tsp vinegar champagne, 1 pinch black pepper

Egg yolk jam

  • Separate egg yolks from the egg. Pass egg yolks through a fine strainer then place them into a mixing bowl. Stir in soy sauce. Place egg yolk soy mixture in a disposable pastry bag and seal. Circulate egg yolk soy mixture at 67 C or 152.6 F for thirty minutes, then shock in ice water.
    12 egg yolks, 1 tsp soy sauce smoked

Assemble sandwich

  • Toast the Brioche slices in butter until golden brown. Allow the bread to cool slightly before assembling.
    12 slices Brioche
  • Place approximately 1/2 cup of egg salad on bread and top with the other slice, pushing down gently, almost creating a "seal" between the slices of brioche.
  • With a serrated knife trim, the edges of the sandwich create the perfect square. Then cut the sandwich in half.
  • Take a small amount of egg yolk jam and spread it over the entire sandwich.
  • Take a cured egg yolk and with a micro-plane shred yolk over the entire sandwich. Finish the sandwich with a sprinkle of the chives snips.
    4 salt-cured egg yolks, 3 tbsp chives

Chef Notes

Fine herbs, is a traditional French fresh herb mix that consists of 4 equal parts of: 
chopped tarragon -  chopped  chervil -  chopped chives -  chopped parsley

Nutrition

Serving: 1 Sandwich | Calories: 370kcal | Carbohydrates: 33g | Protein: 2g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 14g | Cholesterol: 9mg | Sodium: 406mg | Potassium: 6mg | Fiber: 1g | Sugar: 33g

Nutrition information is calculated using an ingredient database and should be considered an estimate

Keyword Brioche, Egg salad, Salt Cured Egg Yolk, Sandwich
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