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Egg yolks

Leopoldstoch
Leopoldstoch Posts: 1,182
in EggHead Forum


Trying my hand at salt/sugar curing egg yolks with an end game of grating over top of some fresh pasta. Gonna let them sit covered in a salt/sugar bed for 7 days then rinse and finish in the oven at 200 for about 1 hour.

Microplane over top of some pasta.  We will see how this turns out.

Brandon - Ohio

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Comments

  • Grader07
    Grader07 Posts: 264
    Interesting...  
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  • smbishop
    smbishop Posts: 3,061
    Looking forward to the results, never heard of this!
    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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  • caliking
    caliking Posts: 19,780
    Following. 

    I made the seasoned eggs you posted in your ramen thread recently. Lunches were good that week :)

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • pgprescott
    pgprescott Posts: 14,544
    Cool!

    I saw a YouTube last week where they froze eggs, peeled them and sliced rounds. They then fried them up for sliders. Looked cool as hell. They looked like mini fried eggs. Anyhow, I’m following. 
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  • JohnEggGio
    JohnEggGio Posts: 1,430
    Ok - I’m intrigued..,
    Maryland, 1 LBGE
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  • loco_engr
    loco_engr Posts: 5,818
    WOW . . . totally new concept
    aka marysvilleksegghead
    Lrg 2008
    mini 2009

    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
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  • SciAggie
    SciAggie Posts: 6,481
    I’ve thought about making these but never done it. I’m standing by to hear your assessment.
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • chzplz
    chzplz Posts: 68
    I assume you’ve seen Brad Leone do it?  

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  • Leopoldstoch
    Leopoldstoch Posts: 1,182


    Just pulled from their salty slumber, and into the dehydrator for a few hours.

    Brandon - Ohio

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  • SciAggie
    SciAggie Posts: 6,481
    Those look great. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • nolaegghead
    nolaegghead Posts: 42,109
    I have done these before.  Great condiment 
    ______________________________________________
    I love lamp..
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  • ZGonzz
    ZGonzz Posts: 10
    Those look fantastic.  Once you burn through that batch of eggs you should try Runny Yolk Sauce.  You'll need a sous vide device.  I squirted that sauce on everything, would make it again but I still get hell from my wife about it.

    https://www.splendidtable.org/recipes/runny-yolk-sauce
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  • SciAggie
    SciAggie Posts: 6,481
    I started a batch of yolks today. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Leopoldstoch
    Leopoldstoch Posts: 1,182
    SciAggie said:
    I started a batch of yolks today. 
    Awesome to hear! I love all the ideas and inspiration I have learned from this community over my short tenure here! 

    It is much appreciated!

    Brandon - Ohio

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  • SciAggie
    SciAggie Posts: 6,481
    Microplaned some cured egg yolks on pasta this evening. It adds a nice flavor. 


    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Leopoldstoch
    Leopoldstoch Posts: 1,182
    SciAggie said:
    Microplaned some cured egg yolks on pasta this evening. It adds a nice flavor. 


    Awesome to see! I enjoy the flavors it adds.

    Tasty looking pasta dish btw!

    Brandon - Ohio

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  • Leopoldstoch
    Leopoldstoch Posts: 1,182


    I topped a pizza the other day with some, and added a great layer of flavor.

    Brandon - Ohio

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