There’s something fascinating about finding a new to you food prep, and realizing that so many people have known about it, thus leaving you in the dark, and not caring one bit about your feelings. That’s how I feel about these salt cured eggs. Yes. You read that right. Salt cured eggs. Essentially, eggs that have had all of the moisture removed from them, and perfect for grating on top of soups, salads, pastas, tacos, whatever tickles your fancy.
It doesn’t take anything fancy. Just egg yolks (NO WHITES!) salt, sugar if you don’t want them fully salt cured, and a deep dish to use. That’s it. I know that I searched cookbooks, and the internet alike, and some people do a finish for at least 30 days in the refrigerator, while others finish in the oven at 150 degrees. Listen, the world is your oyster. This is all about preference. I finished mine in the refrigerator with cheesecloth wrapped around so that they could dry naturally.
I know that when I posted the initial photo of me starting them on Facebook, I got a lot of intrigue, including one person calling them gross, but that’s what happens when you share food choices on Facebook.
If you don’t have a yolk separator, then get one. You can do it with your hands, but you run the risk of having too much egg white in the salt, AND breaking the yolk. Something which is okay when you’re mixing it into a batter, or dough, but not so much when you’re needing them to stay wonderfully globular.
Start with 1 3/4 cups of salt, 1 1/4 cups of sugar, 9 egg yolks, and a 9×13 dish to settle them in. You need to create wells in the salt/sugar mixture to nestle the egg yolks in properly. I only had one casualty, and even that ended up being okay.
You can see the yolk that didn’t stay rounded in the foreground. Still not bad looking if I do say so myself.
These bright orange yolks will be so pretty topping all of the food that I’m dreaming of. A IG comment is tempting me to make mushroom tacos this weekend just to see how well the egg melts into the mushroom. So much goodness I can imagine. Use it to top pastas, rice, salads, tacos, your very own gourmet topping that YOU can make.
So tell me, have you ever salt cured eggs? How do you like to use them? Connect me to ways that you do, and I’ll make sure to check them out.