dip a measuring tablespoon in the Calcium Chloride solution; Then pour into a tablespoon of the yolk sauce – this will make it easier for us to shape a yolk; immerse the spoon in the Calcium Chloride solution gently, vertically –so that the face of the spoon is turned upwards, for 30 seconds (this is why you need the bowl – more ergonomically comfortable); Turn the spoon gently (when it is inside the solution) and gently release it from the yolk.After about 20 seconds, turn it carefully to make sure the yolk is evenly coated. Don't touch the yolk directly, but "make waves" around it – pushing the surrounding solution with a standard spoon – it will turn over like a fetus in the womb (sorry for the image, I couldn't help it ;)
Leave the yolk in the calcium chloride solution for another 10-40 seconds; It is not recommended to leave it in the calcium solution for more than a total of one and a half minutes.
It requires some practice– but don't worry – after several attempts, you, too, will catch the technique –I promise!
Using a standard spoon carefully remove the yolk from the calcium chloride solution, Make sure to drain the rest of the calcium chloride solution from the spoon, so that only the yolk will remain in the spoon without any liquids, then transfer it to the Sodium Alginate solution. After about a minute turn the yolk carefully so that the yolk is evenly coated with the solution. Don't touch the yolk directly, but "make waves" around it – pushing the surrounding solution with a standard spoon until the yolk flips over.
!Leave the yolk in the solution for a total time of 2-3 minutes - no more.
Please note: it's essential to keep the time to maintain the texture of the yolk – otherwise, it may thicken/harden too much. On the other hand, too short will not be enough to create a sufficiently durable membrane.
Gently transfer the yolk, using a spoon to the pre-prepared rinsing bath, to rinse off the rest of the excess solutions. Carefully turn to wash it from all sides.
Remove, the yolk, with the help of a spoon from the water and serve. If not served immediately, keep the yolks in the water bath; It is not recommended to leave them in the water for more than an hour – they may lose their texture.