CAN YOU BUY JUST EGG YOLKS RECIPES

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SALT CURED EGG YOLKS - PRACTICAL SELF RELIANCE



Salt Cured Egg Yolks - Practical Self Reliance image

Salt cured egg yolks are easy to make at home, and they're a flavorful topping for both savory and sweet dishes.

Provided by Ashley Adamant

Total Time 0S

Prep Time 0S

Cook Time 0S

Yield 12

Number Of Ingredients 3

egg yolks
salt, kosher or canning
cheesecloth

Steps:

  • Place a 1/2 inch thick layer of salt in the bottom of a non-reactive container such as a glass baking pan or Tupperware.
  • Use the back of a spoon to create divots for each egg yolk. They can be relatively close together, but the egg yolks should be at least 1/4 inch apart at the sides.
  • Separate eggs, being careful not to puncture the yolk. Remove as much egg white as possible and place the yolks in the divots.
  • Cover the eggs completely with salt so that you can no longer see any yellow.
  • Place the salt covered yolks in the refrigerator to cure for 1 week.
  • Remove the yolks, dust off the salt and wrap the yolks in cheesecloth.
  • Hang the yolks to dry, in the refrigerator or in a cool dark place (under 50 degrees). Dry for 7 to 10 days.
  • Once the yolks are firm and easy to grate, store them tightly covered in the refrigerator.

SALT CURED EGG YOLKS - PRACTICAL SELF RELIANCE



Salt Cured Egg Yolks - Practical Self Reliance image

Salt cured egg yolks are easy to make at home, and they're a flavorful topping for both savory and sweet dishes.

Provided by Ashley Adamant

Total Time 0S

Prep Time 0S

Cook Time 0S

Yield 12

Number Of Ingredients 3

egg yolks
salt, kosher or canning
cheesecloth

Steps:

  • Place a 1/2 inch thick layer of salt in the bottom of a non-reactive container such as a glass baking pan or Tupperware.
  • Use the back of a spoon to create divots for each egg yolk. They can be relatively close together, but the egg yolks should be at least 1/4 inch apart at the sides.
  • Separate eggs, being careful not to puncture the yolk. Remove as much egg white as possible and place the yolks in the divots.
  • Cover the eggs completely with salt so that you can no longer see any yellow.
  • Place the salt covered yolks in the refrigerator to cure for 1 week.
  • Remove the yolks, dust off the salt and wrap the yolks in cheesecloth.
  • Hang the yolks to dry, in the refrigerator or in a cool dark place (under 50 degrees). Dry for 7 to 10 days.
  • Once the yolks are firm and easy to grate, store them tightly covered in the refrigerator.

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