Salt Cured Egg Yolks…The Results

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…

Ooooo, so pretty looking!

They definitely were very pretty looking…

All that salt got rinsed off…

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.

Huh. Looks just like a regular yolk here.

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.
Easy stuff.

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.

Taste wise?
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?
Yeah, probably.
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.

Salt Cured Egg Yolks

For a while there, I had a crazy amount of eggs.
And I will again as the hens are ramping up laying with the longer days.
Like anywhere from 15-20 dozen in my fridge at a time…then winter hit and things slowed a bit.
But while I had that surplus (trust me eggs don’t last long here, the turn over is fast and furious with amazing customers who love farm fresh eggs from free rangin’ asshole birds 😉 ) I went looking for ideas on how to use any excess.
And found salt cured egg yolks.

I mean, I was actually looking for ideas *other than* angel food cake for extra whites, because with Yule coming, I knew there was going to be egg nog in my future, leaving me whites for days.
I wasn’t looking for more ideas for yolks.
But there it was…

Salt cured egg yolks.

I had to try them.
They’re supposed to be slightly salty, rich, creamy and delicious. Use them anywhere you might use fresh grated parmasan.
Okay then.
I’m sold.

Yesterday I started a batch…

fresh eggs, right from the hens…

I put down a layer of sea salt in my pan…

about 1/4″ thick..made sure the whole bottom of the pan was well covered

Can you tell I take better pictures of horses than food?
Food bloggers have nothing to fear from me!

Then I made divots in the salt with the back of a spoon to lay the yolks into…

starting to add the yolks

Look at those beautiful yolks!

9 is what I could fit in my pan

I did 9 because I already had 3 whites from making mayonnaise and wanted to make an angel food cake.
9 seemed like a good number to start with too…what if I don’t like the cured yolks?
I’d hate to make too many and then not enjoy them.
That would be such a waste of beautiful, tasty, eggs.

and then the covering…

I covered them with more sea salt, making sure there was no yolks showing.
Just lovely bumps in the salt…

ready for the fridge

Then I covered the pan with plastic wrap and into the fridge they went.
Some folks say you don’t have to cover the pan, but I think there is some sort of food party going on in my fridge overnight.
Things get moved around, tossed onto each other, piled and stacked like someone was trying to create a little dance floor in the chill chest…
It’s just safer in my fridge to cover things with wrap if I can.

And now we wait.
After 7 days in the fridge, I’ll fish them out of the salt, brush off any excess and dry.
Drying can be done 2 ways…
Wrap them in cheese cloth, separated with twine so each has their own individual bubble, and hang them in the fridge for another 7ish days.
Put them on a rack on a sheet pan and bake at 200* for 20-40 minutes, until the exteriors are dry to the touch.

I will probably do the bake method, otherwise the sprites in my fridge will be using the length of cloth wrapped yolks to Indiana Jones their way around the fridge all. night. long.
Nobody has the time to listen to *that* going on!
Plus, if I bake them, I can try them right away on some sort of food.
I’m all for trying them as soon as possible!

I’ll keep y’all updated on what they taste like, and if I like them.
Apparently, you can also make them with a mixture of salt and sugar for a different flavour.
Or add spices of your choice to change things up even more…I may have to try a batch with some cayenne pepper in the salt.
I ❤ love ❤ me some spicy foods. 🙂

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Some People’s Chickens 🙄

When your chickens are assholes and insist on hiding eggs even though it’s below 0*c and they just freeze and will never ever hatch…

Why, you asshole birds??

You end up with a cup of frozen eggs that will become scrambled eggs for those asshole chickens’ breakfast.
I just answered my own question of why…because them assholes love scrambled eggs.

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Blessed Lammas

Mid summer already.
Holy smokes, this year…after the slowest passing winter, this summer seems to be flying by us.

Things are kicking into high gear here.
Meat chickens are graduating to freezer camp…the first 10 went last weekend.
The rest go this weekend.
The freezers are being cleaned out of last year’s meats and turned into sausages.
Yeah, I’m really on this kick of making sausages.
The roosters from last year were so flavorful, but not good eating on the bbq. They were just too tough.
We bbq a lot.
But cooked low and slow, they were amazing!
So I figure I’ll take what’s left, grind with some bacon and seasonings and make sausage.
I also have some of last year’s pork left that I’ll do the same with.

We found some bags of chopped green tomatoes in there too.
So the next round of green tomato wine starts this weekend.
As well as a grapefruit one…we got a fantastic deal on MinuteMaid frozen concentrates. I wanna say it was 3 for $1.
Since my lime wine turned out pretty decent (still have to bottle that one) I figured I’d try grapefruit.
And then, I have my dandelion petals ready to start a small batch of Odhinn’s Mead.

I’m still fighting weeds in the garden.
I think I will forever and ever.
That’s just the nature of gardening.
But, my beans are in full flower, the tomatoes are too, and I don’t have any clue what’s in there for carrots.
I’m keeping my fingers crossed that the weeds sheltered the teeny seeds enough to let them get a good hold on growing, but I’m not really expecting anything.

Ducks have resumed laying eggs.

Which is good because the last nest the one hen sat on was all rotten eggs.
We’ve seen the drake doing his job, so I’m collecting a dozen eggs and firing up the incubator.
I didn’t want to run it again ’til spring, but this is an opportunity I can’t pass up.
I’ll be watching out for a sale on 2nd one too…that way in spring, once the ducks pick up laying after their winter break, I can run batches of chickens and ducks at the same time.

Haying is moving right along.
I’m putting up as much as I can, while I can.
I had the opportunity to purchase a 2nd scythe. One with a longer blade. Oh how nice it glides through the grasses!!
It’s given me the chance to cut an extra area that I couldn’t do with the shorter ditch blade…so I’m a happy girl!

Plus, the longer blade makes 2nd cut here go so much more smooth!
The short blade isn’t meant for those later in the season softer grasses, so it tends to rip instead of cut. No matter how sharp it is.
I do have to fix the tip of the new-to-me one, but aside from that, I’m even making the snath (which is just a hair too short for me) work with a change of posture.

So that’s where we’re at here.
Working, working working.
Prepping for winter.
Thinking about plans for next year already.
I feel like this is all stuff I’ve shared before, but really, day to day right now is a lot of “more of the same” with only small changes.
Feel free to ask anything though, if there’s something y’all are curious about.

Ruby enjoying a nap in the sunshine…

Day 18 in the Incubator

We’re in lock down now…
Day 18.
Fingers crossed for a good hatching!

(phone pic)

24 went in.
At day 7 candling, 3 that were not fertilized came out (and went to the pigs).
I forgot to candle at day 14, and it wasn’t dark enough this morning when I removed the turner to candle, so…just hoping most, if not all hatch.
Truthfully, I’m hoping for *any* to hatch.
I’m ready for peepers!
(as ready as I can be)

Oughta have pics this weekend of what hatches…and what doesn’t.

Our Muscovy Flock

I’ve wanted ducks for a looooong time.
I never quite convinced Hubby that we needed ducks until a friend mentioned her work had a pair that needed a winter home…
And then we got ducks. 🙂
That’s how Jazzy and Rain got here.

This was taken on their first day here…

And then over the winter, our Jazzy ended up with a respiratory infection that he couldn’t beat, no matter how much treatment I gave him, and we lost him.
It was only a few months without his partner-in-crime before Rain followed Jazzy into the great duck unknown.

We would have been duckless, but last fall, a local woman was selling off some of her extra stock…turns out muscovy hens really like to lay eggs. And hatch them.
So when the woman posted a blowout sale where hens were selling for $2 each (normally upwards of $20-35!) I jumped at the chance to buy 5 ladies.
And then we worked out a deal for drakes for both our freezers…but out of the drakes we got for our freezer, Hubby and I decided that 1 might have to stay.
Duck eggs are grand, but bbq’d duck is better!
One thing we learned this winter, after putting a bunch of ducks into the freezers of 2 homes, is that we really enjoy muscovy duck meat.
So having our own little flock of laying/hatching/duckling raising birds is no bad thing.
1 step closer to self-sufficiency, I says!

This handsome fellow is the drake we kept…and the brown face of one of the ladies. 😉

And here he is with 4 of the ladies…the 5th is just out of frame.

Now that we have ducks eggs being layed, hopefully one (or more) of the ladies will go broody and sit to hatch some.
And then y’all will get to see duckling pictures.


It’s been a chilly week!
But things here on the Farm are still chugging along.

The chickens are starting to lay with a little more consistency.
We’ve waited a long time to get these eggie chicks to the point of lay. Soon enough, I should have some eggs that I can sell again.
That will be nice!
I’ve had a few green shelled eggs from the easter egger hens, but not many. I have 4 hens that should be giving me colours (maybe 5, I’m not 100% sure) but I’ve had 3 green eggs…and the easter eggers are older than the brown egg layers, who are getting a little more regular…

One morning last week though, it was really cold and I figured I best check the auto waterer to make sure the Merry Mares water hadn’t frozen over on them…imagine my surprise when Daphne dives under a board in the long grass…I’m thinking “oh shit, she found a skunk!!” but with no immediate stink blast, I figured that couldn’t have been it.
Turns out she chased one of my little black hens off a nest of eggs…

16 eggs!!

Stinker had been out all night, instead of coming back to the coop, and was just plain lucky *something* didn’t find her in the night and make a meal of her!
But, she had 16 eggs under her, 10  of which were green.

Not knowing how long they were there, I took them away and float tested them. They seemed like they might be alright, but I still wasn’t sure. So, I cracked them all open.
Turns out, they were fine, though only a handful were fertilized.
Even if the all had been, it’s not a great time of year for chicks anyways…but I now know which hen could be broody in the spring. She, and a few other hens, will get separated off with the one rooster we keep to lay and set eggs in the spring for flock regeneration. Honestly, I’d love to get away from buying hatchery birds for eggs, if I can. And if I can get hens to do the hatching work that’s even better. I have no real interest in using an incubator.
I scrambled the 16 eggs and gave them to the chickens as a treat…their excitement at that made the sting of losing 16 eggs a little less painful.

And then, there was Daphne and her stick…

“I want this one!”

Pulling the stick out of the hobo barrel fire pile…


She was rather proud of herself for getting it…

“I am triumphant!!”

My dog is weird.