This time of year folks who keep chickens, ducks, geese, or other poultry are often overrun with eggs. You will be trying all the egg recipes, cooking extravagant desserts, and gifting or selling dozens to all of your friends and family members.
Salt curing egg yolks is a great way to keep some eggs tasty for up to three months, and allow you to add their delicious, rich flavor to many dishes.
The process for salt curing egg yolks couldn't be simpler. Find an air tight container about six inches deep, with enough room to lay out the number of yolks you'll be curing. You need an ample amount of salt and sugar - how much depends on how many yolks.
For half a dozen salt cured egg yolks, follow the measurements and recipe below.
What You'll Need:
1 3/4 cups of kosher salt
1 1/4 cups of sugar
6 large egg yolks
Whisk together the salt and sugar until thoroughly combined. Lay the salt and sugar mixture evenly in your container and use a spoon to make small indentations for the yolks. Gently separate the yolks and slide them into the indentations, being very careful not to break them.
Seal the container and place it in the refrigerator, undisturbed, for a week. After a week, transfer them from the salt bed to a cheesecloth wrap. Leave them lightly wrapped in cheesecloth in the sealed container in your refrigerator for another week, by which time they should be jelled up and about the consistency of a hard cheese.
Salt cured egg yolks can be stored in the fridge, sealed in plastic, for up to three months. They are remarkably versatile in their use and can be grated over a salad or pasta or used in a compound butter.
Essentially salt cured yolks are like a hard cheese, both in texture and in use. You can put them on sandwiches or in soups, enjoy a bite by itself, or sprinkle them over virtually any dish. Their rich, creamy flavor is given a bite by the salt curing, and in fact you could use them in place of salt as a light garnish.
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