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Salt Cured Egg Yolks

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Bill Spohn

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Salt Cured Egg Yolks

by Bill Spohn » Thu Dec 02, 2021 1:16 pm

Has anyone done this?

Reading the Polcyn Ruhlman terrine book and the talk of curing raw egg yolks in coarse salt, or salt with a bit of sugar or salt with spices.

This is a very good page with a description and pictures: https://practicalselfreliance.com/salt-cured-egg-yolks/

They add colour and some flavour as a grated topping. I am intrigued and may try it
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Jeff Grossman

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Re: Salt Cured Egg Yolks

by Jeff Grossman » Thu Dec 02, 2021 4:31 pm

That does sounds interesting. Even more interesting is the reference made to soft-cured yolks.
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Barb Downunder

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Re: Salt Cured Egg Yolks

by Barb Downunder » Thu Dec 02, 2021 7:50 pm

I did try this (or similar) years ago, simple enough to do. Worthwhile? Never did it again but I’m always interested to try new techniques and the results were tasty enough.
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Re: Salt Cured Egg Yolks

by Bill Spohn » Thu Dec 02, 2021 7:52 pm

I was surprised that it held original colour more or less. if it had turned brown it would be much less attractive.
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Re: Salt Cured Egg Yolks

by Jenise » Fri Dec 03, 2021 6:30 pm

Euwwwww.
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Bill Spohn

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Re: Salt Cured Egg Yolks

by Bill Spohn » Fri Dec 03, 2021 6:39 pm

Jenise wrote:Euwwwww.


Yeah, but it isn't like they are lying there vacillating back and forth - we aren't talking about liquid or even semi-liquid - they are like a dry set gel (from what the article says). No more disgusting to grate on food than nutmeg is.
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Jeff Grossman

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Re: Salt Cured Egg Yolks

by Jeff Grossman » Fri Dec 03, 2021 11:57 pm

Bill Spohn wrote:Yeah, but it isn't like they are lying there vacillating back and forth - we aren't talking about liquid or even semi-liquid - they are like a dry set gel (from what the article says). No more disgusting to grate on food than nutmeg is.

Durn you! I want egg yolks at the consistency of melted chocolate! (Chuckles?)
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Christina Georgina

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Re: Salt Cured Egg Yolks

by Christina Georgina » Tue Dec 07, 2021 9:46 am

Klaus Meyer has a similar recipe. I've done it and I happen to like them. Must have excellent eggs to begin with
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