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Cured Egg Yolks

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Here's an easy tutorial for how to make cured egg yolks. It's super simple and really only requires two ingredients; salt and egg yolks. You can of course add extra spices and seasonings to the salt cure depending on what you want flavour wise but I just wanted to give you a basic how to for these to get you started.

//FAQ

How long can you store the cured egg yolks?
2 weeks in an air tight container in the fridge. I find it is best to make only a few at a time and make them more frequently.

Can I reuse the salt from curing the yolks?
Yes, but only for curing more egg yolks and it must be completely dry before using a second time. Dehydrate the salt by laying out in a thin layer on a baking sheet and baking at a low temperature (150 F / 65C) for 1-2 hours until completely dry. Do not use the same salt more than two times.

How do I serve/ eat cured egg yolks?
You can: dissolve them into soup or sauce, grate them over steamed asparagus and other vegetables, add them to caesar salad dressing, grate them on top of poached eggs or salads. Think of places you would use a salty cheese like pamesan and go from there. Other than that, it's your party.

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