I'm thinking about making a sauce for burgers. Requirements are the following:

  • Tastes of concentrated egg yolk - for me perfection is the taste of yolk in a fried egg
  • For seasoning salt and pepper only should do the job, but I'm keen on trying some MSG
  • Thick, almost mayo-like consistency

I've tried many hollandaise recipes, with double boiler or blender methods, but nothing quite satisfies me. Butter in those recipes just weakens the taste. I also tried thickening with flour, however the texture change was unforgivable (maybe I messed this up somehow?)

Honestly, I'm cool with just putting fried egg into burger, taste is great, however it's a bit too runny and messy to eat.

I'm willing to try and report any ideas, I got like 50 spare eggs :)

  • 2
    Recipe requests are considered off-topic, since there are many recipes that could be equally valid, and the "right" answer is a matter of opinion--so I suspect this question will end up being closed. That said, you might try looking into how slight temperature differences can change egg yolk texture fairly dramatically. Between 145°F and 150°F yolks go from "barely thick" to "firm jelly".
    – AMtwo
    Commented Nov 10, 2021 at 15:15
  • Welcome to the site! Unfortunately your question is off-topic, it's a recipe request, and it's also asking for opinion.
    – GdD
    Commented Nov 10, 2021 at 15:22
  • 8
    I disagree that this is fundamentally a recipe request; to my mind the underlying question is "how can I thicken egg yolk" and there are plenty of questions on this site about thickening (search for "thicken" to see). The OP was simply unaware that thickening egg yolk without making it into a different sauce was an option, which is why they started with the idea of hollandaise.
    – dbmag9
    Commented Nov 10, 2021 at 17:28
  • 2
    You say you're "cool with just putting fried egg into burger, taste is great, however it's a bit too runny and messy to eat." If you're good with that, it there a reason you don't just cook the fried egg longer/to a slightly higher temperature, so it's a bit more done? If your main issue is really that it's just "a bit too runny and messy to eat", it seems that merely cooking the egg longer would easily fix that issue to whatever point you desire. Given that doing so appears obvious, what is the reason that doesn't solve your issue?
    – Makyen
    Commented Nov 10, 2021 at 23:24
  • 1
    @Makyen most ways of cooking eggs cause very inhomogeneous consistency – part of the yolk already solid while another is still completely liquid. Commented Nov 11, 2021 at 0:09

2 Answers 2


Not a recipe, but I will share a technique. Using sous vide you can cook egg yolks to a consistency where they will behave like a sauce. You separate the yolks, and drop them into a container of oil, which is being heated in a water bath. Time and temperature determines consistency, which can range from runny to fudge-like (or hard boiled, but that is not what you are going for). Fish them out, and place them on your burger. Season as you like. Here are more precise instructions.

  • They could also just cook his eggs a degree or two further so they’re not so runny, if they had a sous code rig.
    – Joe
    Commented Nov 10, 2021 at 16:42
  • 1
    @Joe there is a range of consistency that can be achieved based on time and temperature, as I tried to make clear in my response.
    – moscafj
    Commented Nov 10, 2021 at 16:47
  • Is this the same technique as for making ice cream?
    – Thomas
    Commented Nov 11, 2021 at 9:54
  • Why the oil? just for ease of fishing the yolks out?
    – Luciano
    Commented Nov 11, 2021 at 10:16
  • 2
    Also, for temperature I always go by the Dave Arnold's egg chart, it never fails img.apmcdn.org/95b4ae71584e4738f1895c5755e735cc49349b26/…
    – Luciano
    Commented Nov 11, 2021 at 10:24

Okay guys, thanks for contribution and sorry for not knowing that question could be mistaken for recipe request.

After reading your feedback, I finally succeeded. I went to the shop and bought tall, narrow steel cup. I decided to hold it directly above smallest fire my stove can produce and sticking hand mixer into my yolks. They lost deep orange color due to incorporating air, however they quickly became more and more solid up to the point i was satisfied with consistency. I'm sure double boiler with hand whisking would also work, but this is just less messy and faster. Salt, pepper and MSG with lemon juice to balance helped to achieve perfect runny yolky taste. It doesn't behave quite like mayo, however its solid enough to not fall off the burger on every occasion, I was little scared of going further than 2-3 mins, but I'm happy with the results. Thanks!

Not the answer you're looking for? Browse other questions tagged or ask your own question.