Transformation

Ever-present in my refrigerator are free-range, local chicken eggs. (I’m such a lucky girl!) I rarely feel like my kitchen is empty because with these, I know I can cook up something quite tasty, even if it’s simply a fried egg. So when Hank Shaw shared his guidance for preserving egg yolks, I knew I had to give it a try. I’ve come to appreciate food preservation that requires minimal effort — in this case, the salt does all the work. Apparently, salt can transform an egg yolk into a Parmesan-like substance to take your roasted vegetables or pasta to another level. You can read his post for the details, but basically, bury the yolks in salt for a week, then wrap them in cheesecloth and let them dry out for another week or more. Seeing the yolks dangling in my refrigerator made me very pleased!
salt-cured egg yolk
salt-cured egg yolksalt-cured egg yolk
After a week or so, I wrapped them in cheesecloth and hung them from an oven insert I bought during my stint at Williams-Sonoma, but I’ve never actually used for its intended purpose. The yolks were tacky and oozed (a bit) through the cloth.
salt-cured egg yolksalt-cured egg yolk
Monday night I went to Braum’s for a few groceries. I wanted to buy Parmesan, but they didn’t have any. No problem! I have my egg yolks, I thought. And tonight I finally tried them grated on my supper — zucchini pasta with pesto, onions, and tomatoes. It was delicious! The perfect salty richness to complement the vegetables.
And if you’re wondering what I did with the egg whites — well, this guy got a special treat, of course!
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