Yep. Just like it sounds. Cured with jalapeno salt. Air-dried for 3 days, and it grated like parmesan.
Truly a salty, eggy thing of beauty.
After several questions on logistics, the basic course of action is this:
Cover the yolk in salt (top and bottom).
Wait at least 24 hrs, and check it. If it is firm, and doesn’t yield to gentle pressure (which means all the water is gone) its done.
Air dry it wherever overnight or until it isnt tacky anymore. Done.
Are there any health risks here? do you literally put a raw egg yolk into a bowl and cover it with salt?
By: sygyzy on April 30, 2008
at 10:27 pm
no health risks. how do you cure anything? Salt, sugar, seasoning, and TIME.
By: soussurvivor on April 30, 2008
at 10:50 pm
where you been hiding at? we need something new
By: Chicken Fried Gourmet on May 24, 2008
at 5:55 am
Stumbled across your blog across the US. Nice stuff. I’ve been wanting to try the cured yolk. What’s the texture like. Looks crumbly.
By: Colin on May 24, 2008
at 5:45 pm
I moved/drove across the US all last week, and was in hawaii before that on vacation. Now that Im finally not moving, Ill update soon. As far as the texture is concerned, it grates like parmasean, and is like a semi-firm cheese in texture.
By: soussurvivor on May 25, 2008
at 4:16 am