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A Very Different Take on Steak and Eggs

Mighty_Quinn
Mighty_Quinn Posts: 1,878
in Off Topic
First off, a big thank you to Ayayron for the link to this!!! CURED EGG YOLKS! http://hardcorpsfoodie.blogspot.com/2011/12/cured-egg-yolks.html I started by laying the yolks in the cure mixture (kosher salt, sugar, smoked paprika). Photobucket Pictures, Images and Photos Gently cover the yolks with the rest of the cure and cover/refrigerate for 24 hours, then remove from salt and gently brush off excess. At this point, the texture is like dried apricot. Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos Wrap in cheesecloth and hang to dry for up to a week Photobucket Pictures, Images and Photos The only way I've really seen them used is grated over a salad or charcuterie plate like you would Parmesan cheese, so that's what I did....bresoala with arugula greens simply simply with evoo and sea salt and then used the microplane to grate the cured yolk. Photobucket Pictures, Images and Photos I must say, I was pleasantly surprised. The grated yolk definitely added a saltiness and texture that is reminiscent of Parmesan cheese...a great way to bring a simple dish over the top.
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Comments

  • FanOfFanboys
    FanOfFanboys Posts: 2,615
    I don't know if I'm disgusted or hungry after reading that. But I'm certainly interested ha
    Boom
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  • Tjcoley
    Tjcoley Posts: 3,551
    Interesting - not sure it's on my to do list.  Thats what I like about this forum.  Learn something new all the time.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • Mighty_Quinn
    Mighty_Quinn Posts: 1,878
    edited November 2012
    Yeah, it sounds like it might be something that is not for everyone, and that might be the case, but if you didn't know, you would have no idea that it was salt cured egg yolk...easily mistaken for a salty cheese. I've been on a curing kick lately so seeing that link, it was a no brainer to try.
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  • nolaegghead
    nolaegghead Posts: 42,109
    Masterful and inspirational, Mighty Quinn.  My hats off.  (applause)
    ______________________________________________
    I love lamp..
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  • Mighty_Quinn
    Mighty_Quinn Posts: 1,878
    Thanks nola....you seem like you've got the curing/charcuterie bug. I highly recommend you trying this. I followed that blog's recipe using the variation with the paprika...really simple stuff and a cool way to take an already nice plate up a notch.
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  • Village Idiot
    Village Idiot Posts: 6,959
    Nice one, MQ.  Nothing like expanding your horizons.  That's what I like about this forum.  There are more imaginative cooks here than any other forum I know.

    That, in no way, implies that I may try this.


    I am VI, and I approve this message.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • Mighty_Quinn
    Mighty_Quinn Posts: 1,878
    edited November 2012
    Thanks VI...I agree about the imaginative cooks here. Lots of inspiration all over the board.
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