Phase 3 Lunch or DInner Appetizer: Zucchini Noodles with a Perfect Egg Yolk

To make the perfect egg yolk:

• Slip your egg yolks in neutral oil to cover in a flat-bottomed heat-proof covered container.
• Put the container in a 144°F water bath so that the water comes up the sides to the height of the egg yolks (you will probably have to weight down the container--a fishing weight or other small heavy weight works really well.
• Cook the egg yolks for one hour.
• Remove the container from the water bath and let cool for about 20 minutes, then refrigerate over night. (I've kept this in the refrigerator for over a week, and it worked perfectly and had just the right texture).
• When ready to use, place in a 140°F water bath for about 15 minutes to heat through.

To make the zuccini noodles:

• Use the Spirelli or Spiralfix to cut the zucchini into noodle strands.
• Put the zucchini noodles and a little sea salt in the Steam Case and microwave for 1 minute.

Assembly:

• Put the noodles in a shallow bowl or plate and top gently with an egg yolk.