The Art of Salt Cured Egg Yolks: A Seasonal Solution to Egg Abundance and Scarcity

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Finding ways to make the most of your egg supply throughout the year can be a rewarding culinary adventure.

 In this article, we delve into the practice of salt curing egg yolks—a technique that not only preserves eggs but also creates a unique and flavorful ingredient. Join us as we explore the benefits of salt curing, learn how to prepare salt cured egg yolks, and discover how this method can help you manage the seasonal ebb and flow of your egg production.

The Art of Salt Cured Egg Yolks: A Seasonal Solution to Egg Abundance and Scarcity

Egg production can vary greatly depending on the season, with an abundance of eggs in the summer and a scarcity in the winter. To provide a natural respite for their chickens, some people choose not to use artificial lighting in their coops during the darker months. However, this can lead to a surplus of eggs during the summer and a shortage during the winter. Salt curing egg yolks offers a solution to this seasonal challenge, providing a way to preserve and enjoy eggs year-round while adding a unique touch to your culinary creations

Recipe: Salt Cured Egg Yolks

Ingredients:

• - Fresh egg yolks (as many as desired)

• - Kosher salt (enough to completely cover the yolks)

Instructions:

1. Separate the Egg Yolks:

•    - Carefully separate the egg yolks from the whites, ensuring that the yolks remain intact.

2. Coat the Yolks in Salt:

•    - In a shallow dish or container, create a layer of kosher salt.

•    - Gently place each egg yolk on top of the salt, making sure they do not touch one another.

•    - Generously cover each yolk with additional salt until they are completely buried.

3. Cure the Yolks:

•    - Transfer the dish or container with the salt-covered yolks to the refrigerator.

•    - Allow the yolks to cure for about 7-10 days. During this time, the salt will draw out moisture from the yolks, preserving them and intensifying their flavor.

4. Remove the Salt and Store:

•    - After the curing period, carefully remove the salt from each yolk.

•    - Rinse the yolks gently under cold water to remove any excess salt.

•    - Pat them dry with a paper towel.

•    - Store the salt cured egg yolks in an airtight container in the refrigerator for up to a few months.

Utilizing Salt Cured Egg Yolks:

Salt cured egg yolks offer a unique umami flavor and a concentrated richness that can enhance a variety of dishes. Here are a few ideas on how to incorporate them into your culinary creations:

1. Grated Topping:

•    - Grate the salt cured egg yolks over pasta, salads, or roasted vegetables to add a savory, salty element.

2. Flavorful Binding Agent:

•    - Crush the cured yolks into a fine powder and use them as a flavor-packed binder in meatball or burger recipes.

3. Infused Oils:

•    - Place a cured yolk in a jar with a neutral oil, such as olive or vegetable oil, and allow it to infuse for a few days. Use the resulting flavored oil in dressings, dips, or drizzled over dishes for a unique taste.

Salt curing egg yolks presents a delightful solution to both egg abundance and scarcity throughout the year. 

By preserving the yolks with salt, you create a versatile and flavorful ingredient that can elevate various dishes. Embrace this age-old preservation technique and enjoy the benefits of having a supply of salt cured egg yolks to enhance your culinary creations, all while allowing your chickens a well-deserved rest during the winter months.