Poached Egg Yolk on Egg White Meringue with Spicy Garlic Aioli

Poached Egg Yolk on Egg White Meringue with Spicy Garlic Aioli

Poached Egg Yolk on Egg White Meringue with Spicy Garlic Aioli

“Yolks glorious yolks” was originally set to be an off Broadway musical (like off off…maybe a couple more offs). But, when the investors got skittish, and pulled out at the last minute (apparently due to disagreements about egg yolk costumes), the creators had to make a few adjustments.

It’s still off of Broadway, but the concept has been retooled, and the result is this delicious dish.

In all seriousness, these egg white meringues are intentionally ‘messy.’ The intention was to make them look like oyster shells, and the thought was to eat them like oysters on a half shell. In this case, you also eat the shell.


  • Eggs

  • Potatoes

  • Bacon

  • Moyonnaise

  • Sriracha chili paste

  • White wine vinegar

  • Lemon

  • Garlic

  • Parsley

  • Olive oil

  • Salt

  • Pepper

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.


Start by preparing your meringues. To do this, whip egg whites until they form stiff peaks. Then, bake them in a 225 degree oven for 45-50 minutes (until they’re thoroughly dry).

When they’re done, set them aside until you’re ready.

Next, make a quick aioli by mixing mayonnaise, Sriracha chili paste, minced garlic, white wine vinegar, a few drops of lemon juice, salt, and pepper.

Crisp up some bacon as well, then mince it. Also, sauté finely sliced potato in a bit of olive oil until golden brown. Then, remove from the heat and season the potatoes with salt and pepper.

Finally, place your egg yolks in separate ramekins, then dip your ramekin into gently boiling water (be careful) so that some of the boiling water gets into the ramekin and begins cooking the yolk. Remove it after 15-20 seconds, then place the ramekin in an ice bath, and drain the boiling water from the ramekin. Once the excess water is drained, remove the ramekin and yolk from the ice bath and set it aside while you cook your remaining yolks. The ramekin will still have some residual heat as well, which is a good thing. It won’t overcook your yolk, and it’ll keep it warm while you work.

Once your yolks are ready, place them on top of your meringues, then add aioli, bacon, and a few slices of potatoes.

Finish with a bit of chopped parsley, serve and enjoy.

Dish and Photo by Adrian Rodriguez

Epicure's Table
Subscribe to to receive
recipes and updates by email