Cured Egg Yolks

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Cured Egg Yolks : preserving food, vintage way.

Cured Egg Yolks : preserving food, vintage way.

Since ancient times, simple food was cured for delicacies to prepare once the ingredients were expensive or out of season. Type of the food cured and the quantities depended on environment and the size of one’s pocket, of course.
Ham, fish, bacon, cheese, eggs, vegetables and fruits were some of the food suitable to preserve.
What I remember to be a tradition in my family around Easter time is curing eggs since they were the cheapest during that season. To start doing it myself, I managed to get two different sorts of eggs; six given by hens and four by duck. Duck ones has greeny shell:

Cured Egg Yolks : preserving food, vintage way.

but once opened and separated, yolks look completely the same.
My nephew attends classes in horse riding school out of town so I asked his horse whisperer for some straws for the photos. Aaron (the horse) was quite happy with the tramp since he got some carrots and apples for a snack. Supertramp it was πŸ™‚
Here you can see the pan ( 7.5 x 7.5 x 2 inches ) with the first layer of salt ( 2 cups ) and nine shallow nests done by finger:

Cured Egg Yolks : preserving food, vintage way.

During preparation, I decided to sprinkle some dry green pepper grains around. The flavours may give an interesting twist, once done, for Cacio e Pepe with grated cured eggs on the top, what do you think ? If you prefer soup, risotto or salad to garnish, even better !

Cured Egg Yolks : preserving food, vintage way.
When separating yolks from whites, be very careful. I did it all with my hands; one down out of ten πŸ™
So have some spare eggs just in case ……
Since 9 egg whites are left, store them in freezer for Raspberry Lemon Little Loaves or Pavlova
Once eggs are placed into the β€žsalt nestsβ€œ, cover gently with 3 cups of salt, even the surface and close tightly with transparent foil :

Cured Egg Yolks : preserving food, vintage way.

Store on flat surface in fridge for 15 days so the salt may do it’s work.
On 15th day, take the eggs carefully out, brush gently and dry in the oven:

Cured Egg Yolks : preserving food, vintage way.
You can store the eggs for 15 days in the fridge. Freeze for three three months.

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Cured Egg Yolks : preserving food, vintage way.

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Cured Egg Yolks

Cured Egg Yolks : preserving food, vintage way.

Course Canning / preserving
Cuisine Mediterranean
Keyword Cured Egg Yolks
Servings 9 cured egg yolks

Ingredients

  • 5 cups fine salt
  • 9 egg yolks
  • Dry green pepper grains to taste

Instructions

  1. Cover the bottom of 7.5 x 7.5 x 2 inches pan with 2 cups of fine salt.

  2. Using your finger, make shallow nests in the salt to place the egg yolks into them, once separated.

  3. Separate 9 egg yolks from egg whites and place the yolks into the nests.

  4. If you decide to, sprinkle the salt with green pepper grains to taste.

  5. Gently cover the yolks with 3 cups of salt.

  6. Tightly close the pan with transparent foil and leave in the fridge for 15 days.

  7. On 15th day, take the pan out of the fridge.

  8. Preheat the oven to 100 C / 212 F.

  9. Gently brush the yolks to remove the salt away and place them on the oven rack.

  10. Place the rack with egg yolks into the oven for 90 minutes to dry.

  11. Once cooled, egg yolks prepared that way can be used to garnish the dishes the same as you would do with Parmesan.

 

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