Y’know how things sometimes get really busy and you forget you have a project on the go, and it gets ignored for a little while before you get back to it?
That’s what happened here.
The yolks were supposed to be in the salt for 7 days.
Mine went 14.
Just because life got busy.
This Sunday, I used a fork and dug them out of the salt…
They definitely were very pretty looking…
With a quick rinse, I got all that salt off, and sat them on a paper towel to soak up any moisture from the rinse.
And then, because I didn’t have cheese cloth, or the patience to wrap ’em up and hang ’em to dry longer, I popped them on a cookie sheet and fired them into the oven. 200* for 45ish minutes.
While it might be cheating, it is an approved method of finishing the yolks.
Last night I tested them out on some homemade pasta and sauce.
Here’s what I think of them:
They were easy to do.
I mean, put ’em in salt, put ’em in the fridge and forget them for a while.
Rinse, dry, grate, eat.
They grate just like parmasan cheese.
I used my micro plane grater and grated one in seconds.
1 yolk was perfect for the amount of parma I would normally use.
Not in a bad way. In a mmmmm rich and salty sorta way.
I did find though, a bit of an aftertaste that I didn’t care for.
Not sure what it was, or if it was a normal thing, or even how to describe it….but yeah.
Would I make them again?
But I’d rather have parmasan cheese.
I *like* parmasan cheese.
But if you’re someone who loves it and can’t have it, this would be a very good substitute!
Especially if you have a whole lot of eggs, or access to farm fresh eggs.
Next to try…
Egg yolk sauce.
Because the best part of a fried egg is a runny, rich egg yolk.
If you’re curious how I started this project, you can read about it in the post Salt Cured Egg Yolks
Sharing with Word of the Day Challenge for Approve.