WHAT TO DO WITH 4 EGG YOLKS RECIPES

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

Ingredients

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.

A NUMBER ONE EGG BREAD RECIPE | ALLRECIPES

A Number One Egg Bread Recipe | Allrecipes image

This makes all other egg breads look weak. I learned the recipe from two older ladies in Hawaii. This makes the best bread pudding and french toast imaginable. Try cutting it in chunks and dipping it in fondue---WOW!

Provided by Kevin Ryan

Categories Challah

Total Time 3 hours 20 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 1 braided loaf

Number Of Ingredients 10

Ingredients

2 (.25 ounce) packages active dry yeast
⅔ cup warm water (110 degrees F/45 degrees C)
6 egg yolks
3 eggs, room temperature
½ cup vegetable oil
¼ cup white sugar
1 teaspoon salt
4 ½ cups all-purpose flour
1 egg
1 pinch salt

Steps:

In a large bowl, dissolve yeast in water. Stir in the yolks, 3 eggs, oil, sugar, and salt. Add about 3-1/2 cups of flour to make a sticky dough.
Turn dough out onto a lightly floured surface. Knead with remaining flour until smooth and elastic, about 7 minutes. Place in a well oiled bowl, and turn to oil the entire surface of the dough. Cover with a damp cloth. Place in a warm place until double in size, about 1-1/2 hours.
Punch down the dough, and divide into 3 pieces. Roll each piece into a rope about 12 inches long. Braid the three strands together, and seal the ends. Place the bread on a greased cookie sheet. Beat the remaining 1 egg with a pinch of salt; brush onto bread. Let the bread rise until doubled, about 45 minutes.
Preheat the oven to 375 degrees F (190 degrees C). Brush the bread with eggwash again.
Bake for 40 minutes, or until golden. Cool on a wire rack.

Nutrition Facts : Calories 214.2 calories, CarbohydrateContent 27.2 g, CholesterolContent 109.6 mg, FatContent 9 g, FiberContent 1 g, ProteinContent 5.8 g, SaturatedFatContent 1.7 g, SodiumContent 148.4 mg, SugarContent 3 g

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