Salted Egg Yolks

[SandwichShortOfAPicnic]

Anyone tried doing this? There are a fair few variations on a theme of how to cure them ranging from a few hours to 7 days in salt.

Salted egg yolks recipe | BBC Good Food
or
How To Make Salted Eggs (Brine Solution or Salt-Cured Egg Yolk)

It's easier to watch some YouTube tutorials on how to do it, there are many different suggestions.
Here's my effort this morning.

Covered them all completely in salt and they went into to fridge at 8.30am.
Going to give two of them 8 hours (the midway suggestion in the second link) and one 24 hrs to see how they fair.
The two egg whites in each container (yes I broke a yolk) is exactly what is needed to make a decent gluten free loaf so that's a bonus, they are in the freezer waiting for the next bread bake!

Will try one after 8 hours as is, oven dry one and leave the other for 24hours.

Apparently grated this is the finest umami steak accompaniment there is. We'll see!

 

[caseydog]

I've seen videos. They are often grated onto steaks as you would grate parm onto pasta, as you mentioned, to add umami. I haven't tried it, but probably will eventually.

CD

 

[SandwichShortOfAPicnic]

Dug out the first egg yolk after 8 1/2 hours. It was solid around the outside but still runnyish in the middle so popped it in the oven on the dehydrate setting for three hours as specified in the ‘Good Food’ recipe. Left the other two in the salt and will check tomorrow.

Rinsed the salt off in a bowl of water. Doesn’t look far from a normal egg yolk in this pic but it is solid (apart from the centre), you can see the dent the shape of the salt made in it’s side.

Loved this youtube vid. My mind boggles over who thought up these sort of methods and who was brave enough to volunteer to eat the first one. Think I’d probably pass!
It’s just short of 12 mins so some fast forwarding might be needed.

View: https://youtu.be/iqANut1Zg7k?si=dWH8CrVomxltQW9I

 

[TastyReuben]

I think medtran49 has done this (and maybe Morning Glory ?)…<off to check>…yup:

Recipe - Cured egg yolks

 

[SandwichShortOfAPicnic]

I think medtran49 has done this (and maybe Morning Glory ?)…<off to check>…yup:

Recipe - Cured egg yolks

Cheers

I did search for it before posting but obviously missed it!

 

[SandwichShortOfAPicnic]

Had a read looks good. The methods I’ve been reading must be the shortcut version then as the one drying out in the oven will be finished in one day rather than two weeks.

If it is finished that is, it’s still in the oven so who knows

 

[caseydog]

Had a read looks good. The methods I’ve been reading must be the shortcut version then as the one drying out in the oven will be finished in one day rather than two weeks.

If it is finished that is, it’s still in the oven so who knows

The methods I have seen are the longer cure. Surrounded by salt, you don't have to worry about bacteria, so two weeks is not a problem.

I had forgotten that medtran49 did a recipe thread on this. I remembered it as soon as Tasty pointed it out.

CD

 

[SandwichShortOfAPicnic]

The methods I have seen are the longer cure. Surrounded by salt, you don't have to worry about bacteria, so two weeks is not a problem.

I had forgotten that medtran49 did a recipe thread on this. I remembered it as soon as Tasty pointed it out.

CD

I’ve watched long cure’s and short, the longer the cure the saltier the end result.

I’m not concerned about bacteria, there’s enough salt there to kill anything

 

[TastyReuben]

Using The medtran49 Method, this is after one week buried in the salty sugar (or is that sugary salt?):

They’ve now been wrapped in cheesecloth and are back in the fridge for another week. MrsT says, “I’m not eatin’ that.”

 

[Barriehie]

Using The medtran49 Method, this is after one week buried in the salty sugar (or is that sugary salt?):

View attachment 127765

They’ve now been wrapped in cheesecloth and are back in the fridge for another week. MrsT says, “I’m not eatin’ that.”

They look like big butterscotch candies...

I'd eat those in a minute.

 

[medtran49]

Using The medtran49 Method, this is after one week buried in the salty sugar (or is that sugary salt?):

View attachment 127765

They’ve now been wrapped in cheesecloth and are back in the fridge for another week. MrsT says, “I’m not eatin’ that.”

Grate it over something like you would ParmR, since it tastes like that, but a little eggy. She'll never know.

 

[Barriehie]

Bookmarked! This looks like a good way to get a protein punch. Now that I've sourced affordable fresh eggs this is doable.

 

[medtran49]

Bookmarked! This looks like a good way to get a protein punch. Now that I've sourced affordable fresh eggs this is doable.

I'm pretty sure these are just to be used as garnish, just FYI, not eaten as a whole yolk in 1 go. Not sure if you meant that or not, just wanted to put it out there.

 

[badjak]

My dad made salted eggs.
I think they were just covered in salt, but it could have been in a brine.
I can't remember
We would boil them and eat as is (obviously after peeling) with Indonesian meals, same as salted fish (ikan teri and the bigger types).
It's just very very long ago

 

[TastyReuben]

medtran49 - quick question: when you wrap these in cheesecloth to further dry in the fridge for another week, I’m assuming they’re not in an airtight container (which would seem to defeat the purpose), but out on a little plate or something, so they get exposure to the air - is that correct? Thanks.