Foodie Friday: Salt Cured Eggs
On the 30th day of Quarantine, I watched an episode of how to make Bon Appetite’su Salt Cured Eggs at home and I wanted to make try. Not only did I want salted eggs, I wanted different flavoured salt eggs.
Top left to bottom :
-salt and maggi soysauce
-green onion, red Chili, sesame, soy and hoisin sauce, and salt
-adobo salt
- Montreal steak spice and salt
- garlic, Japanese Chili, and seaweed salt
- Italian spice mix, garlic, rosemary, olive oil, apple balsamic and salt.
Instructions:
Take regular salt or any salt of your choice and put it in a container, then create a divot in the salt with the egg so the egg yolk can rest there.
If you’re feeling bougie you can make different flavoured salts like me.
Separate the egg white from the yolk and gently put the egg yolk in the resting place. Then cover it completely with salt and store it in the fridge.
Note: Some people cure with salt and sugar. The salt draws out moisture and kills bad bacteria while the sugar feeds to good bacteria. The Japanese method of curing eggs is using a mixture of soysauce and mirin, or using white miso paste and using a cheese cloth to keep the eggs from mixing with the paste. For a Korean-style cured egg, you can also cure with gochujang for an extra kick if you like heat.
Wait for two days for the salt to draw out the moisture.
Set the oven to 250 degrees F. Remove the egg from the salt and lightly rinse off the salt in a bowl of water, and lightly pat dry with a paper towel. Be very gentle! I personally left the seasonings on without rinsing just to see.
Put the eggs on a rack and let it dehydrate in the oven for about 1hour&15 minutes. To store them, put them in a container and keep them in a cool dry place.
What can Cured Eggs be eaten with?
It depends on the dish, but all eggs cured in salt can be eaten straight. I tried it on toast and it was tough to spread the mixture and the consistency was like sticky taffy, but it was flavourful. This one was cured with Maggi soysauce, and I added toasted black sesame and cayenne pepper for added flavour.
If you are soaking it in soysauce and mirin or white miso paste, it’s recommended to put it over white rice and green onions and some fresh veggies, or ramen. That doesn’t need to be dehydrated at all.
After the dehydration process it should come out like gruyère cheese when you grate it. Serve as a cheese substitute over pasta dishes, noodles, salad, or use in a homemade pesto.
My pesto recipe using salt cured egg will be posted next Foodie Friday.
Sources:
https://www.chowhound.com/food-news/225294/what-are-cured-egg-yolks/amp
What Are Cured Egg Yolks? - Chowhound
https://www.tastecooking.com/salted-egg-asias-parmesan-better/
Curing egg yolks in salt might seem like a culinary novelty, and is a worthy alternative to parm on your pasta. But it can and should be so
https://practicalselfreliance.com/salt-cured-egg-yolks/
Cured egg yolks have all the richness of fine cheese, along with a salty tang that comes from the curing process. They’re equally at home f
https://www.bonappetit.com/recipe/cured-egg-yolks
Have yolks left from a recipe? Get curing. Don’t want to wait? Cure the yolks and freeze the whites in ice cube trays.
