Tag Archives: black truffle salt

Salt Cured Egg Yolks

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 turkey egg.

A turkey egg.

 

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!

Aren't they pretty?

Aren’t they pretty?

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.*

Egg yolks buried in delicious truffle salt.

Egg yolks buried in delicious truffle salt.

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.

ALmost cured yolks.

Almost cured yolks.

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.

All done!

All done!

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.

So, so, so good.

So, so, so good.

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.

 

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Giveaway: Black Truffle Finishing Salt

Salt. Such a basic ingredient. Most of the time we don’t even notice it. This will change that. This black truffle finishing salt blew my mind.

Brown Ranch Filet with a generous sprinkling of black truffle finishing salt.

Finishing salt is added to the food after cooking. It’s enhanced flavor compliments whatever food it is served on. This particular salt compliments red meat like nothing I’ve ever tasted. This little grass finished ¬†filet was breathtaking.

Perfect meal. I was in food coma for hours after. Also if you’ve never grilled a nectarine you haven’t lived!

All you have to do in leave me a comment below and I will use random.org to select a winner Monday, August 6. Good luck!

This could be yours!

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