How to Cook the Most Yolk Eggs With Spices
People don’t eat spiced eggs for the sake of whites, and anyone who claims otherwise can not be trusted. The tasteless white portion of the egg is the delivery system for the tasty, stuffed yolk filling, and when cooking spiced eggs, the goal is to maximize the amount of filling in each bite. To achieve this, get rid of the white (or two).
By removing the protein (or two) from the equation, you will increase the yolk to protein ratio. Your egg cups are overflowing with fillings, no one should be eating stuffed meat and you will be the hero of a gathering, party, or corporate picnic (if that ever becomes legal again).
Haters will say that I am wasted, but I never said that you should throw away the egg white – I just said that you should get rid of it . (Obviously pick the ugliest egg white.) How you do this is up to you. You can eat it (with salt), save it for tuna salad (extra protein), cure it in miso, soak it in soy sauce, or give it to your dog. Not my egg white; not my problem.
Once you’ve gotten rid of the extra whites (or whites), simply cook the filled eggs as usual. (I recently mixed my filling in a large freezer bag and then cut off the end to make a piping bag. This works pretty well!) Once your eggs are full of golden filling, you can increase the yolk ratio even further by grating the dried yolk . Some would argue that this is too rich, too decadent, too yellow, but I would say that you deserve a little luxury in your life, and egg yolks – for me – are quite luxurious.