Cured Egg Yolks

INGREDIENTS

  • egg yolks
  • salt, any kind as long as isn’t Iodized
  • cheesecloth

INSTRUCTIONS

  1. In a glass container add a 1/2 inch thick layer of salt.
  2. Use an egg to create divots in the salt for each egg yolk. Keeping them at least 1/2 inch apart.
  3. Separate eggs and place the yolks in the divots (do not use a punctured yolk for this).
  4. Cover the yolks with salt until you can’t see any yellow.
  5. Place the salt covered yolks in the refrigerator for 1 week to cure.
  6. Remove the yolks, dust off the salt and wrap the yolks in cheesecloth.
  7. Hang the yolks to dry, in the refrigerator for 7 to 10 days.
  8. 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

Welcome to the mini farm!

We’re so glad you’re here! We’ve got lots of yummy recipes and kitchen tips and tricks we’ve learned here on our mini slice of farm heaven. Grab a cup of your favorite beverage and enjoy!