Salt Cured Yolks

With summer coming and chickens laying like crazy here is another amazing recipe that you can use for those eggs. These yolks can be used as toppings for so many dishes like pastas, toasts, avocado toasts, rice, risotto, soups, grits, savory oatmeals, even ice cream. The yolks take on a rich cheese flavor and melts in your mouth. have fun and enjoy.

Salt cured eggs. 

Ingredients: 

Egg Yolks 

Salt, kosher, or canning salts (don’t use table salt) 

Cheesecloth 

Butchers twine 

Directions: 

1. In a non-reactive container, such as a glass baking dish or stoneware baking dish pour ½ inch of salt on bottom. 
2. Using the back of a spoon or the eggshell make divots for the yolks to sit in the salt. These can be close together as the yolks wont bleed to other divots. Leave about ¼ inch from the sides. 
3. Carefully separate the egg whites from the yolks. Careful not to break the yolks, if you break the yolks, you cannot use them for this recipe. Save them and use then in other dishes. 
4. Place the separated whole yolks in the divots once all divots are filled carefully cover with salt until you can no longer see any yolks. 

1. Place in the fridge uncovered for 7 days. 
2. After 7 days remove the yolks from the salt and dust off. They will still need some time to finish drying out. 
3. Wrap the yolks in cheesecloth and tie with bakers’ twine, hang in fridge or cool place that’s under 50ºf for another 7 days. 
4. Once yolks are firm they can easily be grated over any dish. Store them in an airtight container in fridge for up to 4-6 weeks, but I doubt they will last that long. You can also freeze cured yolks for future dates. 

One way to take these yolks to the next level is to give them a 30-minute smoke bath. Before you unwrap, they from the cheesecloth turn your smoker to its lowest setting and get a good smoke rolling. Hang your yolks for 30 minutes. Remove from smoker and place in fridge for 24 hours. remove and use or store like above steps say. 

You can also make a sweeter version by mixing sugar and salt at a 50/50 ratio.