Salt Cured Egg Yolks

Has anyone done this?

Reading the Polcyn Ruhlman terrine book and the talk of curing raw egg yolks in coarse salt, or salt with a bit of sugar or salt with spices.

This is a very good page with a description and pictures: https://practicalselfreliance.com/salt-cured-egg-yolks/

They add colour and some flavour as a grated topping. I am intrigued and may try it

That does sounds interesting. Even more interesting is the reference made to soft-cured yolks.

I did try this (or similar) years ago, simple enough to do. Worthwhile? Never did it again but I’m always interested to try new techniques and the results were tasty enough.

I was surprised that it held original colour more or less. if it had turned brown it would be much less attractive.

[Jenise]

Euwwwww.

Euwwwww.

Yeah, but it isn't like they are lying there vacillating back and forth - we aren't talking about liquid or even semi-liquid - they are like a dry set gel (from what the article says). No more disgusting to grate on food than nutmeg is.

Yeah, but it isn't like they are lying there vacillating back and forth - we aren't talking about liquid or even semi-liquid - they are like a dry set gel (from what the article says). No more disgusting to grate on food than nutmeg is.

Durn you! I want egg yolks at the consistency of melted chocolate! (Chuckles?)

Klaus Meyer has a similar recipe. I've done it and I happen to like them. Must have excellent eggs to begin with