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/ck/ - Food & Cooking

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7778352 No.7778352 [Reply] [Original]

This is my first time doing cured egg yolks and I was hoping for some guidance. These yolks are on day 9 in a 60/40 salt/sugar cure. I'm not sure on how to tell when they are ready to move to drying.

The eggs are very slightly springy if I squeeze them, like if you left some gummy bears in the freezer for an hour. if I brush away the salt/sugar, the yolks are a little sticky.

>> No.7778355
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7778355

>>7778352

>> No.7778368

One of the people in the last /ck/ challenge did salt cured egg yolks in less than a week and they looked like they came out perfect.

>> No.7778377

Pardon my ignorance, what does one do with cured egg yokes?

>> No.7778386

>>7778377
I have a feeling you would eat them, but the concept seems very disturbing to me

>> No.7778388

>>7778377
>>7778386
you mostly grate it over things for a really creamy/umami/salt driven accent.

>> No.7778401

>>7778377
its a troll, turns into mustard gas

>> No.7778418

>>7778368
aiight I probably just didn't use a big enough container to cure 2 yolks at once. I'm gonna change the cure and start drying around thurs/fri.

>>7778368
I'm not sure how they were able to do it in less than a week, all the recipes I see are taking anywhere from 2 weeks to a month.

>> No.7778472

>>7778377

eat them like those sugar covered 'orange' wedge candies

>> No.7778515
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7778515

this is an absolute meme and I won't tolerate it

>> No.7778623

>>7778418
I scraped off the salt crust, patted dry and then re-buried in salt to speed it up. Also put a small fan to speed up dehydration.