INGREDIENTS
- egg yolks
- salt, any kind as long as isn’t Iodized
- cheesecloth
INSTRUCTIONS
- In a glass container add a 1/2 inch thick layer of salt.
- Use an egg to create divots in the salt for each egg yolk. Keeping them at least 1/2 inch apart.
- Separate eggs and place the yolks in the divots (do not use a punctured yolk for this).
- Cover the yolks with salt until you can’t see any yellow.
- Place the salt covered yolks in the refrigerator for 1 week to cure.
- Remove the yolks, dust off the salt and wrap the yolks in cheesecloth.
- Hang the yolks to dry, in the refrigerator for 7 to 10 days.
- Once the yolks are firm and easy to grate, store them tightly covered in the refrigerator.
You can grate them anywhere you would add parmesan cheese
Do you hang the yolks in the cheese cloth in the refrigerator for the 7 to 10 days? Or hang in cool place for for the 7 to 10 days?
@Glenna in the salt for a week in the fridge, then in the cheesecloth, also in the fridge. Once they’re dry you can put them in a closed container in the fridge.
Do you put many yolks in one cheesecloth, or do they each hang in their own cloth? Hi
I put a few in a cheesecloth at a time.
This is a great post, thank you for sharing! It will be my first time making them… (Around) how long will these last when they’re store in the fridge before they expire?
I wish I could make these. My frig has too many condiments. Lol
I am leaving a comment to try and join forum ….
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