Food of the week - Salt Cured Egg Yolks

I think about opening an egg-based restaurant when I retire. More like a food stand than a restaurant. But with seats. Or something. Haven't thought it through much.

But I came across this great idea - salt curing egg yolks. Just google it, you'll find different approaches. Huffington Post did one recently with a very short cure time - less than 2 hours I think, which leaves the yolk only slightly solid, mostly liquid inside.

Another one I saw did a long cure of 48 hours. This produces something akin to a soft cheese, which you can grate on things.

My first attempt was just to cure them overnight. I did this last night and tried them this morning.

The consistency of the yolk was like a spreadable Laughing Cow cheese wedge. I wasn't sure how to eat it at first, but when I saw the consistency I just spread it on a piece of toast like peanut butter. I made the mistake of over salting my first one, which kind of ruined it. The second one was delicious though - a silky yolk with a very creamy taste.

If you like eggs, try this. It's super simple and kind of neat and will wow your guests.

What I plan to do later is cook a reconstructed fried egg with the saved egg whites. Cook some whites, then plop the cured yolk in the center, where it's supposed to be.

I would frequent an egg truck or food stand. Flan! Omelets! Tian! Egg salad!

Refrigerate or no?

I refrigerate my eggs, but not my butter. Never thought otherwise about the eggs....

j_r said:

I would frequent an egg truck or food stand. Flan! Omelets! Tian! Egg salad!

Refrigerate or no?

"There was *money* in that banana stand"?

US eggs have the natural protective coating washed off of them, so if not refrigerated they are more susceptible to contamination. In Europe they leave the coating intact, which is why you can often find eggs on the supermarket shelf at room temperature.

You can buy salted eggs in Asian supermarkets. They come sealed in individual plastic wrappings and packed in styrofoam boxes. Diced some up recently and used that as a base in a sauce with some cream and wild mushrooms over fettucini. To die for.

cool. will have to stop by Kan Man one day. What section would I find them?

yellowgato said:

You can buy salted eggs in Asian supermarkets. They come sealed in individual plastic wrappings and packed in styrofoam boxes. Diced some up recently and used that as a base in a sauce with some cream and wild mushrooms over fettucini. To die for.

Brought to mind Ovum, an egg themed restaurant where hijinks ensue in an episode of Jesse, a Disney Channel TV, show my daughter was into at the time it was on the air.

At Kam Man they are usually near the registers. Have also found them at the new place in Springfield called Golden Valley at the back of the store towards the right as you walk in.

We salt-cured one recently, but for a longer period of time. You can actually wash the salt off then let it dry. It's awesome grated on everything!

Also -- "There were 250 cc of your father in the banana stand!"

mjc said:

"There was *money* in that banana stand"?