Trying to Be Trendy: Heard any Good Yolks Lately?
Yes, I am trying yet another foodie trend. This one caught my attention because I have the most wonderful problem a chicken tender can have.
What is one to do with so many eggs? The trendy cooks are making salt cured egg yolks. Just like the name suggests, egg yolks can be preserved with salt and used in a multitude of dishes. It is not actually a new idea. Salt cured egg yolks (duck, chicken, and quail) have been popular in Asia for a long time. The yolks are grated onto noodle dishes and stir-fries, used in fried rice, and are a popular filling in sweet cakes made for Lunar New Year Celebrations. However, any dish that is improved with grated hard cheese (like Parmesan or Cotija) can be topped with grated salt cured egg yolk instead for extra flavor. Best of all, they are simple to make, and require minimal hands-on time. Here is how it all went down:
I took a taste of one of the yolks. It was very salty, but the flavor of the yolk was also strong. This is certainly an adequate substitute for Parmesan. I can’t wait to try them on different dishes. If you find yourself in possession of a multitude of eggs, check some of these links out:
- Here is a link to the BBC Good Food page with the recipe I used
- The Bon Appetit site has a recipe that uses both salt and sugar to cure the yolks. I might try this version next time.
- Asian cooking site What to Cook Today has a recipe for eggs cured in a brine solution– whites and all!
I am very happy I tried making something new to me with my over abundance of eggs. Sometimes a very simple treatment of a very common food can yield something extraordinary. What is the most amazing way you have used up some extra…something in the kitchen? Share in the comments!