A whole new yolk.

Salt cured egg yolks

I’m big fan of lox so I salt cure a salmon filet at least once a month. I love ceviche particularly in the summer; it’s so easy to make. I’m half Korean so I ferment kimchi as often as I need, while the half Irish in me has only salted a brisket twice ever.

I like to cook without heat. It’s good for my health and easy.

I just learned about homemade salt cured egg yolks so here we go!

Most of the recipes are pretty much the same with a salt and sugar mix covering yolks for 5–7 days in the refrigerator, rinsing the eggs clean of the mix, then drying.

There are several variables that I’ve not seen discussed like egg size. I happened to have medium white eggs. According to the internet, “The size of the yolk remains the same in a large egg as in a medium one, with larger eggs simply containing more white.” I find this totally suspect but you decide.

Freshness makes a difference in other types of recipes. I chose fresh AA eggs that were less than a week old; fresher eggs are firmer and best for frying and poaching. Who knows.

Brine ingredients also make a difference with some recipes that use maple or brown sugar and either Kosher or fine grain salt in ratios vary from 70%/30 and 60%/40% of salt to sugar. I used a mix ratio of 50% Diamond Crystal Kosher Salt and 50% Domino plain white sugar; same as I use for salmon.

I used cupcake cups for portion control and being able to play with each yolk; this was good for my ADHD per below. I filled each cup with about 2 tablespoons of mixture on the bottom, then 2 tablespoons on top to cover the yolks.

After 2 days in the refrigerator, I inspected one cup and the bottom was very moist as the mixture leached the water from the yolk. I put it into a new cup and refreshed the mixture. I flipped all the yolks thinking gravity wanted to pull the moisture down.

Two yolks early at day 5, the rest at day 7.

Day 4 I broke open two cups to inspect the yolk; they were firm and still slightly wet; it looked like the final product. I uncovered the whole lot but kept them in the refrigerator for another 3 days to make a full 7 days.

What did and does matter is the final rinse and drying process.

I broke most of the hard crusted salt/sugar mixture from the yolks but much adheres to the dry hard yolk. Gentle rinsing and rubbing removed the hardened crystals. Being winter, I placed the yolks on a paper towel and set them near the radiator exhaust; this worked perfectly overnight.

Total food cost was about $2 for 6 eggs, 1c salt and 1c sugar.

The red on the lower left yolk is chili sauce; I added 3 drops at the beginning and it stuck.

The taste is special, very similar to cheese in smell, tongue and texture.

Each medallion does not yield much when grated, maybe a tablespoon each.

Next batch should go much easier as I just prep and ignore them for a week. Good news is that the finished product lasted for 2–3 months in the refrigerator.

Give it a try!

Larry W. Smith

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