Anyway, the egg yolks are firm and an amazingly vibrant, very orangey yellow. And my god, are they phenomenally delicious in everything we make...
What I can't wait for is to try these eggs out with hotpot. Not sure if we'd do it this summer. Whenever we have hotpot, we beat one raw egg yolk into a small rice bowl, add soy sauce, optional spicy satay sauce, cilantro, chive/green onion shavings and that becomes the dipping sauce for all the stuff we eat. I think the raw egg is a Taiwan thing. No one in my family does that.