Matthew's newest obsession is salt Cured Egg Yolk! So much so that lately our fridge is full of plates and bowls of salt and egg yolks leaving me no room to store any of our other food. If you don't believe me check out the video below of Matt showing you exactly how to make them. His excitement says it all! And, if I'm being a little honest, these are incredibly impressive and delicious. They are worth trying at least once.
What To Do With Leftover Egg Yolks?
Time after time we find ourselves making recipes where only the egg whites are needed, such as in our Low Carb Tortilla recipe. We often get emails asking us what can be done with all the leftovers yolks, and we have just the answer for you. Cure them! Not only is it something you've likely never tried or thought to do, but the flavorful outcome makes it worth all the time you invest in making them! We now like to have at least three or four on hand to give a flavor boost to some of our meals.
How Should You Use A Cured Egg Yolk
To be honest, the only way we've used our cured egg yolks thus far has been thinly sliced on salads, and it seems like it doesn't get much better. The yolks not only make all the other flavors in your salad pop, but add a nice little salty bite! However, the yolks would definitely be a great garnish grated on top of pastas, meats, veggies, you name it! The cooking process makes it soft enough to thinly slice, but hard enough to grate with a cheese grater.
Cured Egg Yolk
If you are looking for recipes to add the cured egg yolks to you should make our Fat Bomb Pasta! The simple, creamy Alfredo sauce would come to life even more with some cured egg yolk grated and mixed in. We've provided you the instructions to make a salt cured egg yolk below, however, you can get a little wild and make erythritol cured egg yolks too!
Recipe can be quickly added to MyFitnessPal - Search "KetoConnect - Cured Egg Yolk"
Cured Egg Yolk
Instructions:
- Make a thick layer of salt on a large plate.
- Using a spoon, make six dips in the salt where you will gently place the yolks. Make sure there is still a layer of salt at the bottom of the dip (yolk should not touch the plate).
- Crack each egg discarding the white and gently placing the yolk into each of the six dips in the salt.
- Layer the salt over all the yolks, submerging them entirely.
- Place in fridge for 48 hours.
- After 48 hours, remove the yolks from the salt (they should be solid at this point) and place on a baking rack.
- Bake in a 150 degree Fahrenheit oven (or the lowest your oven will go) for 2 hours.
- Remove after 2 hours, allow to cool and store in fridge.
And by the way, I forgot to say, I’m fascinated with this idea with the egg yolks, and yes I am interested in more such things. I want to get some good fresh eggs and do this NOW!
Maybe you can save the salt to be used for brines or to salt pasta water. I am using Himalayan Pink Salt for my egg yolks and may’ve the salt for brines after drying in the oven if possible. I also am using a silicon square candy mat with small slots to fill with the Himalayan pink salt, spoon depression – add yolk and cover yolk with salt to cure in the refrigerator. Less waste of salt this way. You may also be able to use mini muffin pans to cure the yolks in the same way. I also have some silicone mini muffin cups which I can use to cure the egg yolks which would also lessen the salt used. I am starting KETO in February and am so happy to have this site for recipes. Blessings, Anne
Love this! I can’t wait to try it! I vote for more experimentation!
A good way to keep these in the fridge and save on salt a bit would be to use one of those styrofoam egg cartons
There’s definately a lot to learn about this issue. I like all of the points you
have made.
In other recipes with salt and sugar I’ve seen they stay in the mixture for 7 days and no oven. Would that work with these salt only/Keto cured yolks too?
The oven helps dry them out more, so I am not really sure
Oh. My. Heavens! These look amaaaayzing! Can’t wait to try.
And yes, please share videos/recipes of “weird stuff” (as you put it).
OMG I am so excited to try these!
Why does the recipe say to use pink Himalayan sea salt but then the pictures and video use regular salt?