MPFarmer

Do salt cured egg yolks count? Inspired by Brad Leone's latest video.

Comments
I was definitely interested in doing this with the duck eggs! A good solid ramen or noodle dish with this shaved over sounds amazing!
I haven't been able to find duck eggs all week!
This damn BA hype train!
I've cured both duck and chicken eggs. For the sheer size alone, duck eggs are the way to go. Personally I use both salt and sugar, but I think next time I'll also add some spices.
I feel like this would improve even cheap ramen
Nice! I just discovered It's Alive and I love it! I plan on making these and the mustard first
It's Alive got me into fermentation, which led me into trying all kinds of things. Do it! It's tons of fun and the reward is delicious food!
Brad is the absolute homie. Also, the mustard is fire and also the miso he makes is crazy.
I made the mustard and it came out amazing! I didn't have that special wine so I used white wine vinegar instead
Raw egg yolks on a bed of salt? Do they solidify since the intracellular fluid leaves the yolks? Do they need to be cooked? Risk for bacteria?
I covered them with the salt in the bowl. I'll let them go for 4 or 5 days then hang them in cheesecloth and let them dry out further. Hope they turn out!
I've made these before. Usually you use salt and sugar (brad added spices) and you let it cure for a while.
When you remove the eggs from the cure, it's solid but still soft. Then you dehydrate it until it's Parmesan cheese consistency. Then you use it!
From the video they are covered in salt entirely and refrigerated, which draws out most of the moisture.
Salt bed for a few days then dehydrated
The risk for bacteria in raw eggs is actually very low. Salmonella only infects about 1 in 20,000 eggs in the US. In this preparation the drying from the salt should kill any bacteria anyway, but in general people freak out about raw eggs much more than necessary.
Technically it's charcuterie
I thought that was just cured meats? Or is there some certain technique that this falls under?
Same techniques yes. And definitely not fermentation.
I have also seen a recipe for salt-and-sugar cured eggs.
My question is how it tastes. I'm curious, but I am a frugal type with foodstuffs. I don't want to waste half a dozen egg yolks. (I mean... flan. Right? LOL)
Salty. And rich. Very good on pasta
Not sure how it tastes, this is the first time I've tried it. I'll report back and let you know.
Cured duck eggs are very similar to parmesan. It's a great substitute for folks with a dairy allergy.
It's also very yummy when grated over asparagus.
(I do the salt & sugar then dehydrate)
Cured ain't fermented but it gets a pass from me.
That being said, I wonder if there's a way to ferment the yolks using salami methods.
Did these the other day! I think this is more curing, not really any microorganisms growing to call it fermentation. For bomb ramen (or fish!) check this one out as well! -
Soy-Sauce-Pickled Eggs by SAM SIFTON
Time: 8 hours Yield: 3 to 6 servings
INGREDIENTS
1 cup Japanese soy sauce 1/4 cup mirin (sweetened Japanese rice wine) 1 strip kombu, roughly finger-length 6 fresh egg yolks
Wondering what would happen if you added some Koji to the mix. Might need to experiment...
I this this is more of a
Nice nice. I just made the cultured butter!
I make cultured butter about once every two weeks. Save your buttermilk and use it to start another batch! It's also really good for biscuits or other baked goods
I don’t think this is fermentation
Curing and fermenting are different things bud!
It really isn't fermentation, just salt-curing. Which is usually delicious, so of course do it, but I wonder if there's a curing sub. There probably is.
You can also sous-vide-cook egg yolk for that runny goodness over anything without any bacterial risk.
It's not fermentation, so... no?
This is one of the next things on my list. Can’t wait to try it out.
How long do they last after finished? Can they be frozen?
Can’t wait to try duck eggs
My yolks just finished today! So good. I grated some on a pan pizza
What herbs did you add? Heard pulverized bay leaf is popular.
Tried this yesterday: cure them only for 24 hours and toss them chopped up into rice or noodles, it was kind of amazing to me
So this sub is just the Brad Leone sub now I guess.
Not complaining
You can do it with soy/tamari, add kombu and chili. It's better.
Im trying this right now too! Suggestion, Brad said he left them in the salt for like 3 days, but I left mine in for 4 and they were still soft and a bit wet, so honestly I'd leave them for 5-7 before dehydrating or hang drying.
Is there a general food preservation sub?
What do you personally do with the egg whites? Just cook them and eat them?
I just started these on Sunday!!! Also after watching, so excited to try them!!
Hmm, doesn’t count. Buttttt i make it and grate it on to simple salad with a nice bright vinegar. The richness the egg brings is amazing
Enjoy! They’re so easy and delicious
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Century eggs are still in the shell & preserved in an entirely different manner