Pickled Eggs & Salt Cured Egg Yolks

Simple Living Alaska2 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.
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