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.
Yesterday I started a batch…
I put down a layer of sea salt in my pan…
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…
Look at those beautiful yolks!
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.
I covered them with more sea salt, making sure there was no yolks showing.
Just lovely bumps in the salt…
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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