@ansate make a quarter cup of custard

@ansate
Reduce a little wine with herbs, whisk into the egg yolk (slowly so as not to scramble it), whisk in good oil until creamy, cook in the top of a double-boiler until thickened. Serve over simple steamed veg/protein/potato.

@ansate mayonnaise!

@ansate or a personal serving of bearnaise!

@ansate Hollandaise?

@ansate vietnamese egg foam coffee

@ansate add it to your next scrambled egg breakfast as a bonus :)

@ansate crumb something before frying it?

@ansate I like to preserve egg yolks -- all you have ot do is bury them in a mix of salt and sugar and leave it in the fridge for a few days (https://www.bonappetit.com/recipe/cured-egg-yolks)