emilyjwich Posted October 28, 2018 Share Posted October 28, 2018 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! Link to comment Share on other sites More sharing options...
Administrators ladyshanny Posted October 28, 2018 Administrators Share Posted October 28, 2018 Wow, super interesting!! Are they really salty? Go ahead and use them! Link to comment Share on other sites More sharing options...
emilyjwich Posted October 29, 2018 Author Share Posted October 29, 2018 14 hours ago, ladyshanny said: Wow, super interesting!! Are they really salty? so they definitely retain some of the salt that they sat in for a week+ that they were in my fridge, but they aren't a food that I would want to snack on outside of using them as a garnish to other dishes. that being said, I've always found them to be a really fun touch to any dish that I cook for my family and friends. If they get the green light for the program I'd highly recommend that people check it out as a low cost and low-effort way to jazz up any meal! Link to comment Share on other sites More sharing options...
Administrators ladyshanny Posted October 29, 2018 Administrators Share Posted October 29, 2018 7 hours ago, emilyjwich said: so they definitely retain some of the salt that they sat in for a week+ that they were in my fridge, but they aren't a food that I would want to snack on outside of using them as a garnish to other dishes. that being said, I've always found them to be a really fun touch to any dish that I cook for my family and friends. If they get the green light for the program I'd highly recommend that people check it out as a low cost and low-effort way to jazz up any meal! I started one in the fridge last night - couldn't not try it! Link to comment Share on other sites More sharing options...
emilyjwich Posted October 30, 2018 Author Share Posted October 30, 2018 14 hours ago, ladyshanny said: I started one in the fridge last night - couldn't not try it! Awesome! Let me know how they turn out, I hope you enjoy it! Link to comment Share on other sites More sharing options...
Administrators ladyshanny Posted October 30, 2018 Administrators Share Posted October 30, 2018 13 hours ago, emilyjwich said: Awesome! Let me know how they turn out, I hope you enjoy it! I did it with a duck egg - how do I know when it's done? Just when it's hard? Or shrunken? Link to comment Share on other sites More sharing options...
emilyjwich Posted November 1, 2018 Author Share Posted November 1, 2018 On 10/30/2018 at 10:18 AM, ladyshanny said: I did it with a duck egg - how do I know when it's done? Just when it's hard? Or shrunken? I've never personally used a duck egg for anything, but as I understand, they're slightly larger than chicken eggs. If that's actually the case, I would let it cure for maybe a day or two longer. I go a full week for chicken egg yolks, so maybe let the duck egg cure for a day longer. You'll know it's done when it's hardened and it's lost its jiggly-ness, for lack of a better term. When they're done they should sort of feel like little pucks of cheddar cheese. Hope this helps! Link to comment Share on other sites More sharing options...
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