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! :-)
With their rich, savory, umami flavor, salt-cured egg yolks lend themselves well to grating on top of pasta or soups. They are also quite easy to make, simply requiring some salt, sugar, time, and a refrigerator and an oven - things that most of us already have!
Of course, in my opinion, you'll want to use the best eggs possible - fresh organic eggs from pastured poultry - preferably your own. :-) If you're using non-store-bought eggs, be sure to clean the outside of the eggs thoroughly before cracking to avoid any contamination.
Here's how to make them:*
Salt-Cured Egg Yolks
Ingredients:
Instructions:
1.) Pulse salt and sugar in food processor until evenly mixed and slightly ground, about 14 pulses. (Alternatively, salt and sugar can be processed in blender on high speed until evenly mixed and slightly ground, about 30 seconds.) Transfer 14 ounces salt mixture (just under half) to 8" square baking pan and shake pan to create even layer. Using whole, in-shell egg, make 12 evenly spaced 1/4" deep indentations in salt bed by pressing bottom of egg gently into salt mixture.
2.) Working with 1 egg at a time, carefully crack eggs, separate yolks from whites, and transfer yolks to indentations in salt bed. Carefully pour remaining salt mixture evenly over yolks. Wrap pan with plastic wrap and refrigerate until yolks are firm and dry throughout, 6 to 7 days.
3.) Adjust oven rack to middle position and heat oven to 200F. Set wire rack in rimmed baking sheet. Fill medium bowl with cool water. Remove yolks from salt mixture, brushing off excess, and rinse gently in water. Pat yolks dry with paper towels and transfer to wire rack. Transfer sheet to oven and bake until exteriors of yolks are dry to touch, 30 to 40 minutes.
4.) Grate or thinly slice yolks and sprinkle on your favorite dishes, from pasta and risotto to roasted vegetables and buttered toast. (Cured yolks can be refrigerated in airtight container for up to 2 weeks.)
Enjoy!
Rose.
* Recipe Source: https://www.peteandgerrys.com
Of course, in my opinion, you'll want to use the best eggs possible - fresh organic eggs from pastured poultry - preferably your own. :-) If you're using non-store-bought eggs, be sure to clean the outside of the eggs thoroughly before cracking to avoid any contamination.
Here's how to make them:*
Salt-Cured Egg Yolks
Ingredients:
- 12 large eggs
- 1 lb kosher salt
- 1 lb sugar
Instructions:
1.) Pulse salt and sugar in food processor until evenly mixed and slightly ground, about 14 pulses. (Alternatively, salt and sugar can be processed in blender on high speed until evenly mixed and slightly ground, about 30 seconds.) Transfer 14 ounces salt mixture (just under half) to 8" square baking pan and shake pan to create even layer. Using whole, in-shell egg, make 12 evenly spaced 1/4" deep indentations in salt bed by pressing bottom of egg gently into salt mixture.
2.) Working with 1 egg at a time, carefully crack eggs, separate yolks from whites, and transfer yolks to indentations in salt bed. Carefully pour remaining salt mixture evenly over yolks. Wrap pan with plastic wrap and refrigerate until yolks are firm and dry throughout, 6 to 7 days.
3.) Adjust oven rack to middle position and heat oven to 200F. Set wire rack in rimmed baking sheet. Fill medium bowl with cool water. Remove yolks from salt mixture, brushing off excess, and rinse gently in water. Pat yolks dry with paper towels and transfer to wire rack. Transfer sheet to oven and bake until exteriors of yolks are dry to touch, 30 to 40 minutes.
4.) Grate or thinly slice yolks and sprinkle on your favorite dishes, from pasta and risotto to roasted vegetables and buttered toast. (Cured yolks can be refrigerated in airtight container for up to 2 weeks.)
Enjoy!
Rose.
* Recipe Source: https://www.peteandgerrys.com
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