These little carrot-colored beauties are my February efforts towards the Food in Jars mastery challenge. This month's topic was salt preserving, and--as I've had salt cured egg yolks on my "to try" list for a few years now--I decided the challenge would be a good excuse.
Duck eggs are more commonly used for salt curing, but since we have a very productive backyard flock these days, I just used chicken eggs. I separated the yolks, buried them in salt--I used a muffin tin to keep each yolk separate--and let them sit for a week.
Next, I wiped each yolk clean, wrapped it in cheesecloth, and left the whole bundle of them to hang dry in the fridge for another week.
Last, this afternoon, I pulled the yolks down and--still wrapped in cheesecloth--put them in an airtight container. It was a lot of waiting, but the hands-on time was less than ten minutes.
But what do you use salt cured egg yolks for? Well, I'm looking forward to figuring that out!
Tonight, we grated a few yolks over a simple Parmesan cheese and bacon pasta. They gave it a salty richness that is hard to describe, but was satisfying. It was like butter and salt had a baby, and the alchemy of the two created something just a bit more than the sum of its parts.
Plus, isn't that color gorgeous? It was seventy degrees here today, so it didn't take much imagination, but that golden color had me fancying that it was spring.