Like the majority of Americans, I have a Facebook page. As most of us know, Facebook offers groups you can join. There are groups for everything, I belong to everything from teacup pigs owners groups to stuff your own sausage groups. One of my favorites these days is The Cult of Pre-Pasteurian Preservation and Food Preparation, moderated by Ken Albala.
A few months back someone in the group was talking about salt cured eggs and how delicious they were. I decided I needed to try them!
I just happened to have a dozen free-range, red bourbon, turkey eggs that were begging for me to use them. I also had some black truffle salt, itching to be used on eggs! Match made in heaven.*
I buried the yolks in a layer of black truffle salt, then a layer of regular sea salt. I left this alone, covered, in my refrigerator for two weeks.
After the two weeks were up, I knocked as much salt off as I could, wrapped the yolks in cheesecloth and hung them in my fridge for another week.
I had been dying to try these for months at this point and finally got the chance on a green salad. You literally must use a cheese grater to use these eggs, but it is worth it! The eggs could also be served over pasta and other vegetables.
Once your egg yolks are cured, keep them in an airtight container in the refrigerator for about a month.
*Also you can use regular chicken eggs and salt. I was just being extra fancy.