Description
GOOD TO HAVE ON HAND
- shallow deep dish
- oven
Ingredients
Units Scale
- 6 fresh eggs
- 500 grams to 1000 grams fine-grained salt (depending on the size of your container)
Instructions
- Distribute the half of your fine-grained salt evenly in the shallow deep container and form six wells for the egg yolks. You should not be able to see the bottom. The wells should be completely formed out of salt, ensuring that the egg yolks are completely surrounded by salt.
- Separate one egg at a time. Carefully let the yolks slide into the wells in the salt. Do not discard the egg whites – they can be used for making meringue or egg white omelet, for example.
- Once you have placed all the egg yolks into the wells, cover them with the other half of fine-grained salt and put them in the refrigerator for 5 days.
- After 5 days, take your container with the egg yolks out of the refrigerator and carefully remove the yolks from the salt. The yolk will now be very sticky and feel a bit like firmer hair gel. Rinse off the remaining salt from each yolk under cold water. Place the egg yolks on a baking rack lined with parchment paper and dry them in the oven at approximately 80°C (175°F) for one hour. Occasionally open the oven door for a few seconds to let all the moisture escape.
- Once the egg yolks are fully dried, remove them from the oven and let them cool completely.
- The egg yolks are now firm and ready to use. The cured egg yolks can be stored in a sealable glass jar in the refrigerator for 3-4 weeks. And I like to grate a bit of them over every savory dish 🙂
- Passive Time: 5 days
- Cook Time: 20 min