EASY WAY TO SEPARATE 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.

EASY CHEESE SOUFFLES - ALLRECIPES



Easy Cheese Souffles - Allrecipes image

Doesn't it feel great to eliminate a step in a classic recipe and have the new one turn out better? I was actually working on something I was going to call 'cheesecake souffle,' and since I was adding cream cheese to the base, I decided to skip the classic white sauce, and simply smear everything together.

Provided by Chef John

Categories     Breakfast Eggs

Total Time 32 minutes

Prep Time 20 minutes

Cook Time 12 minutes

Yield 2 5 1/2-ounce souffles

Number Of Ingredients 11

2 tablespoons melted butter
2 tablespoons white sugar, or as needed
2 large eggs
1 tablespoon white sugar
1 tablespoon all-purpose flour
¼ teaspoon salt
½ teaspoon vanilla extract
1 teaspoon lemon zest
2 ounces cream cheese, softened
⅓ cup shredded Cheddar cheese
1 pinch salt

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Brush butter on the bottom and up the sides of two 5 1/2-ounce ramekins. Scoop in some sugar; rotate ramekins to coat while pouring most of the sugar back into its container. Place ramekins on a shallow baking pan.
  • Separate eggs between 2 bowls. Add sugar, flour, 1/4 teaspoon salt, vanilla extract, lemon zest, cream cheese, and Cheddar cheese to the yolks. Mix the souffle base with a spatula until sugar and flour disappear.
  • Sprinkle a pinch of salt over the room-temperature egg whites. Beat with a whisk until soft peaks form; peaks should hold their shape but not be stiff or dry. Stir and fold 1/2 of the egg whites into the souffle base until combined. Gently fold the rest of the egg whites into the batter.
  • Fill ramekins up to the lip with the batter.
  • Bake in the preheated oven until puffed and browned, about 12 minutes. Serve immediately.

Nutrition Facts : Calories 438.5 calories, CarbohydrateContent 23.4 g, CholesterolContent 267.5 mg, FatContent 32.7 g, FiberContent 0.2 g, ProteinContent 13.7 g, SaturatedFatContent 19 g, SodiumContent 721.1 mg, SugarContent 19.5 g

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