Snack
Cured egg yolks
Salt-cured yolks you grate like hard cheese. Good on toast, pasta, anything that wants umami.
PrepPr15 minServesSrv6 yolksCa:PCa:P1:3.0
Ingredients
- 6 pasture-raised egg yolks
- 12 oz coarse unrefined salt
Directions
- Pour half the salt into a glass container. Make six indents for the yolks.
- Separate yolks; save whites for another recipe. Nestle each yolk in the salt.
- Cover with the remaining salt. Lid the container and refrigerate 3–5 days.
- Lift yolks out and discard the salt. Rinse each yolk in a bowl of water until no salt clings.
- Stop here for soft cured yolks, or continue for a hard grateable finish.
- Dehydrate or bake at 140 °F (60 °C) for 2 hours.
- Chill. Grate or slice over toast, pasta, or other dishes.
Contribution
Mia K HansenNutrition Facts
Per serving (1 of 6). Does not change when you scale ingredients.
- Calories 54.73333333333333
- Total Fat 27g
- Saturated Fat 9.7g
- Polyunsaturated Fat 4.6g
- Monounsaturated Fat 11.9g
- Cholesterol 1106.7 mg
- Sodium 49 mg
- Carbohydrate 3.7g
- Sugar 0.6g
- Protein 16.2g
- Calcium 131.6 mg
- Phosphorus 397.8 mg
- Ca:P ratio 1:3.0
- Vitamin A 388.6 mcg
- B1 (Thiamin) 0.2 mg
- B2 (Riboflavin) 0.5 mg
- B5 (Pantothenic) 3 mg
- B6 0.4 mg
- Folate 148.9 mcg
- B12 2 mcg
- Vitamin K 0.2 mcg
- Zinc 2.3 mg
- Selenium 57.1 mcg
