This week, I've got an interesting recipe for you...
With the plethora of eggs we've had this summer, my husband and I have been interested in all ways of cooking, eating, and preserving them. The molt is coming and we know they'll be slowing down soon, so finding ways to preserve some of them for the less plentiful months is top-of-mind right now.
There are a number of ways to cure and preserve eggs - from pickling, to freezing, and more, but one of the more interesting methods, in my opinion, is salt-curing. Salt-cured egg yolks are purported to be reminiscent of Parmesan or other hard cheeses, and may be used in a similar manner.
While we have not yet tried this method just yet, we are planning on making some soon, and since this recipe was tried by America's Test Kitchen, I figured it's hard to go wrong! :-)
With the plethora of eggs we've had this summer, my husband and I have been interested in all ways of cooking, eating, and preserving them. The molt is coming and we know they'll be slowing down soon, so finding ways to preserve some of them for the less plentiful months is top-of-mind right now.
There are a number of ways to cure and preserve eggs - from pickling, to freezing, and more, but one of the more interesting methods, in my opinion, is salt-curing. Salt-cured egg yolks are purported to be reminiscent of Parmesan or other hard cheeses, and may be used in a similar manner.
While we have not yet tried this method just yet, we are planning on making some soon, and since this recipe was tried by America's Test Kitchen, I figured it's hard to go wrong! :-)
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