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Showing results for tags 'cooking methods'.
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I had an over-abundance of eggs from our backyard chickens, so I decided to make some salt-cured egg yolks. I separated the yolk from the white, nestled each one in a container of kosher salt, covered it, and let it hang out in the fridge for a week. The result is an egg yolk that's had all the moisture removed from it, and what remains is a bright yellow-orange, hardened, grate-able, (dare I say it) cheese-like puck. When I've made them in the past, I've used them to grate over just about everything i cooked as a colorful garnish - soups, breakfast hashes, crock pot meals, you name it. I was wondering if this would technically be a compliant way to use them during the Whole30, or if this method treads too close to SWYPO territory for comfort. I'm on R4D19 currently and i haven't used them yet. Plus once they're cured, they last forever in the fridge, so if I can't use them for the next 11 days I think I'll survive. I was just genuinely curious. Thanks for any feedback!
I love hard boiled eggs, don't get me wrong, but no matter what i do, i cannot make them so the shells come off easily. What am i doing wrong? Ive cooked them via the nomnompaleo instructions: poke holes in top, put in cold water, bring to boil, boil 1 min, let sit 4 min, put in ice water 5 min. Then i leave them in their shells and put them in the fridge. Should i deshell them and then store them? I believe that the age of the eggs may be a factor, but how old does an egg have to be before its shell is easily removed post boiling? Help!