Food in Jars Challange 2017- Salt Curing- Egg Yolks

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One cup of canning salt, one cup of sugar with the ratio of 50/50 for whatever amount you need for the amount of egg yolks you are doing, I did chicken because that is what is laying right now on the farm but we are going to do this again with duck an goose later this year as well. this is the bottom layer with the yolks on top, it was fully covered till you can see nothing and into my cold room, others use the fridge. at the  24 hour mark, I moved a touch more of the cure from the side over the egg on the top as it had melted a touch

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After a week in the cure, I took these stunning beauties out of the cure, they say gently brush off what you can or you can give a tiny rinse, your choice, I rinsed with cool water as short as possible. now you can wrap them in cheese cloth and hang to slow dry for two or three weeks and once fully dry they will last up to a year in proper storage.

I wanted to get them done and this post up, so I did the fast way, into my dehydrator at the jerky setting for 4 hours and then sit overnight and this is the lovely result, the next day.

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Grated into rich, golden bits of salty, sweet eggy goodness, even my hubby agreed, like a aged parm cheese in texture and that they are good, can be grated over salads, on sandwiches, on pasta and so forth.

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8 Responses to Food in Jars Challange 2017- Salt Curing- Egg Yolks

  1. Anne Wheaton says:

    I’d never heard of this before but now feel I have to try it! How many egg yolks do you do at a time? And what do you do with the whites?

    • That’s the great thing, because you can make as little as a cup of the mix at time, you can make them in the cups of a muffin tin or a in a small loaf pan, you can make as little as a couple of them or you can make a dozen at a time, its totally up to you.. I recommend making two to four for your first time.. As for the whites, I just added mine into more eggs and used them to fill out scrambled breakfast eggs, but you could make meringue cookies with it as well
      http://dish.allrecipes.com/perfect-meringues/

    • I got side tracked on your page on your lovely rabbit post, I am sorry to read that they are giving your field such issues but I like that you are making use of them.. can you freeze them for future use so that they are not being eaten quite so often, I sent you a link to my favorite rabbit pot pie and do poke around on my recipe page here on the blog, as it has a number of rabbit recipes and I really should get a few more up.. which reminds me that I will be able to breed my does for my first late winter litters in the next week.. how lovely it will be to have rabbit kits in the nest box’s again..

      • Anne Wheaton says:

        I try to freeze them as cooked dishes as the sight of all those lumps of rabbit meat in the freezer is a bit depressing whereas I know if I have a cooked dish there’s always a quick supper waiting.

  2. Jonathan > Yet again you’ve come up with something really useful! Our traditional breed poultry start firing out eggs at this time of year, but because our sales of eggs for eating are mostly to tourists (Easter to Sep) we build up a big surplus in early Spring, and struggle to find uses for them, and the few methods of preserving we know of are not suitable. We’ve never seen this method of preserving eggs, and we’ll try it out in the next few days. You’re a gold kind of information and experience!

  3. Pingback: Food in Jars Challange 2017- Salt Curing- Egg Yolks | A Small Country Living

  4. Pingback: Quick and Easy Seafood Noodle Soup | Just another Day on the Farm

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