1 teaspoon melted butter (about 1/16 tsp; see notes)
1 Few grains cayenne pepper
1 All-purpose flour, for rolling
1 Unsalted butter, for sautéing
Instructions
1. Press the 2 hard-boiled egg yolks through a fine-mesh sieve into a small bowl until no lumps remain (technique: sieving — forcing a cooked solid through a fine mesh to produce a smooth, powdery texture).
2. Add the salt and cayenne to the sieved yolks and stir to combine.
3. Add the raw egg yolk a little at a time, mixing after each addition, until the mixture just holds together when pressed — it should be firm enough to roll without sticking to your hands. You may not need the entire yolk.
4. Pinch off small portions and roll between your palms to form balls roughly 1/2 inch (1.25 cm) in diameter. Roll each ball lightly in flour to coat.
5. Melt enough unsalted butter in a cast-iron skillet or small sauté pan over medium heat (approximately 325°F / 165°C surface temperature) to form a shallow layer. When the butter is foaming and fragrant but not yet browning, add the egg balls in a single layer without crowding.
6. Sauté, turning gently with a spoon, for 3–5 minutes total, until the balls are golden brown on all sides and feel firm when nudged with a spoon. Remove with a slotted spoon and drain briefly.
7. Serve immediately in Brown Soup Stock, Consommé, or Mock Turtle Soup.
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