There's this trick with eggs. Sometimes I think a major purpose of this blog is to tell you interesting things about eggs. Separate the egg, put the yolk in a clean container, and freeze it. Don't just get it cold - you want it all the way froze. Thaw it.
The yolk is now thickened. It's hard to demonstrate this in a still photograph, I suppose. This only took a few hours for me - I have a new refrigerator and I keep the freezer fairly cold. Plan for overnight, to be safe.
This demonstrates the texture a bit better. That may look like Kraft macaroni and cheese sauce, but it's just egg yolk thickened by freezing and thawing. On the other slice of bread I have some pepperoni cooked to a crisp.
Add a little ketchup, a little sriracha, a Pat La Frieda burger, and some Kool Aid watermelon rind pickles ...
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