Pickled Eggs & Salt Cured Egg Yolks
Simple Living Alaska・19 minutes read
The tradition of pickling eggs continues with a classic recipe, using a two to one ratio of vinegar to water and a mix of spices. Pickled eggs are ready after two weeks, while fermented egg yolks resemble Parmesan cheese in texture and can be customized with various flavors for different dishes.
Insights
- Pickled eggs are made in smaller batches using a classic recipe with a vinegar to water ratio of two to one and a mix of spices and fresh veggies, providing a versatile snack or ingredient for various dishes.
- Salt-cured egg yolks are created by curing yolks in kosher sea salt for a week, then air-drying them for an additional week, resulting in a texture similar to Parmesan cheese, offering a unique and flavorful addition to pasta or toast.
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Recent questions
How are pickled eggs made?
Pickled eggs are made by hard-boiling eggs, preparing a brine with vinegar, water, sugar, salt, and spices, adding fresh veggies, pouring hot brine over the eggs, and sealing the jars.
How long does it take to make pickled eggs?
Pickled eggs are ready after two weeks of preparation.
Can pickled eggs be customized?
Pickled eggs can be customized with various spices, ingredients, and vinegars.
How are salt-cured egg yolks made?
Salt-cured egg yolks are made by separating yolks, covering them with kosher sea salt, curing them for about a week, rinsing off the salt, and air-drying them for another week.
How are fermented egg yolks different from pickled eggs?
Fermented egg yolks are cured for an additional week and resemble Parmesan cheese in texture.
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Summary
00:00
"Traditional Pickled Eggs with Salt-Cured Yolks"
- The tradition of pickling eggs is being continued at a new property, with a classic recipe being used.
- Smaller batches of pickled eggs are being made, with a hard-boiling time of 12 minutes for just over 100 eggs.
- The brine consists of a two to one ratio of vinegar to water, with added sugar, salt, Dill, cumin, celery seed, and peppercorn mix.
- Fresh veggies like red onion, white onions, shallot, garlic, and yellow bell peppers are being added to the jars.
- The jars are filled with the eggs and veggies, with hot brine poured over them, and lids sealed on top.
- The pickled eggs do not need refrigeration but can be stored in a cool place or water bathed for extra assurance.
- Salt-cured egg yolks are being made by separating yolks, covering them with kosher sea salt, and curing them for about a week.
- After curing, the salt is rinsed off, and the yolks are air-dried in cheese cloth for another week.
- Pickled eggs are ready after two weeks, with a minimum wait time for optimal flavor, while fermented egg yolks are also ready after an additional week.
- The pickled eggs are enjoyed for their texture and flavor, with a perfect balance of brine and cooking time achieved.
16:57
Enhancing Pickled Eggs and Fermented Yolks
- The vinegar ratio for pickled eggs was adjusted to be stronger, with a recipe for a dozen or two dozen eggs to be provided.
- Pickled eggs can be customized with various spices, ingredients, and vinegars, serving as versatile snacks or additions to dishes like deviled eggs or salads.
- Fermented egg yolks, resembling Parmesan cheese in texture, can be stored in a cool area and used shaved or sliced on dishes like pasta or toast.
- The fermented egg yolks were rated around a 6 out of 10, with a salty taste similar to Parmesan cheese, suggesting potential adjustments in cooking time for a softer texture or more pronounced egg flavor.
