Cured Egg Yolks

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Cured Egg Yolks are perfect replacement for salty hard cheese, grated and sprinkled over your favourite pasta, risotto, or tomato salad. Three ingredients only!

Cured Egg Yolks are perfect replacement for salty hard cheese, grated and sprinkled over your favourite pasta, risotto, or tomato salad. Three ingredients only!


 

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 foods 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 greenly shell:

Cured Egg Yolks are perfect replacement for salty hard cheese, grated and sprinkled over your favourite pasta, risotto, or tomato salad. Three ingredients only!

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!

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 are perfect replacement for salty hard cheese, grated and sprinkled over your favourite pasta, risotto, or tomato salad. Three ingredients only!

 

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 egg on the top, agree? If you prefer soup, risotto, or salad to garnish, even better!

Cured Egg Yolks are perfect replacement for salty hard cheese, grated and sprinkled over your favourite pasta, risotto, or tomato salad. Three ingredients only!

When separating yolks from whites, be very careful. I did it all with my hands; one down out of ten
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 „salt nests“ in your baking sheet, cover gently with 3 cups of kosher salt ( usual fine salt is also great to use), even the surface and close tightly with transparent foil:

Cured Egg Yolks are perfect replacement for salty hard cheese, grated and sprinkled over your favourite pasta, risotto, or tomato salad. Three ingredients only!

 

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

Cured Egg Yolks are perfect replacement for salty hard cheese, grated and sprinkled over your favourite pasta, risotto, or tomato salad. Three ingredients only!

 

How long can you store cured egg yolks?

After their time in the oven the yolks will be dry, and firm. Cool and grate/slice over salad, soup, rice and/or pasta recipes. Will keep refrigerated for up to one month.

 

Can you freeze salt cured egg yolks?

Yes. It is safe to freeze them for three months.

Please pin this one:

Cured Egg Yolks are perfect replacement for salty hard cheese, grated and sprinkled over your favourite pasta, risotto, or tomato salad. Three ingredients only!

 

Can you reuse salt from curing eggs?

I do not recommend it. Salt absorbs all moisture from egg yolks, and you cannot reuse it.

 

Are cured yolks healthy?

Yes, indeed they are. For more, look here .

 

For more ways to preserve eggs, look at Practicalselfreliance .

 

 

5 from 4 votes
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Cured Egg Yolks

Cured Egg Yolks are perfect replacement for salty hard cheese, grated and sprinkled over your favourite pasta, risotto, or tomato salad. Three ingredients only!

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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