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And the yolk is going to cook from underneath.
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So the yolk is still very soft, huh?
Unfortunately, the yolk's on you.
And I'm making sure that the whites and the yolks are whisked in really nice.
It's like a white bread enriched with eggs and egg yolks and butter.
So, we add a little bit of gelatin and then we add Japanese Jidori egg yolks to give it a little bit of a binder as well.
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