This is a simple guide on how to make cured egg yolks to make them ready to be used in recipes. If they are properly cured, they will last for a while if kept in the fridge. Read the steps below to get started.
Pulse half and half sugar & salt in a blender. Depending on how many egg yolks and the pan size you are using, the salt/sugar content varies.
Place about 1CM (0.5″) of salt/sugar mixture on the bottom of your pan/container. I use the back of a spoon to make wells in the mixture so the yolks fit in nicely. Separate the eggs and make sure to get rid of all the whites, then put each egg yolk into a well. Continue this until you are done all yolks. Next, cover all of the egg yolks completely with the mixture. Store in fridge for 6-7 days to allow the egg yolks time to cure.After waiting 6-7 days the egg yolks can be removed from the mixture. Some use a cloth to clean off the excess mixture, but I prefer to put them under slow running water.
How the Cured Egg Yolks Look after curing
These are excellent, rich, creamy, and are great in recipes as they are now or continue on to the next step to finish the curing process. I will use a couple of these egg yolks for a recipes now.Next, I put the egg yolks out onto a pan and bake at 175F for about 2 hours. If stored in fridge, they will last for a couple months. Some say longer, but they never last in this house! Anyone else make cured eggs yolks at home?
We like to buy our egg in bulk from Costco , they have excellent prices on eggs.
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