Tag Archives: cured

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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Salt Cured Lemons

12 or more Meyer or other lemons, scrubbed clean
Sea salt
fresh lemon juice as needed

Slice lemon into 8th leaving the bottom connected.

Stuff the lemon with sea salt. Really work it in there. Stuff into sterilized jars, layer salt in between packed lemons. Fill the jar and make sure the lemons are covered by a layer of salt and juice. You’ll need to squish them a little so juice comes out to cover them.

Seal and set in the kitchen counter for a month, shaking and turning once a day. The lemons are ready to use when rind is soft. You can store them in the fridge for 6 months.

Always rinse lemons before use. More commonly the rind will be used in recipes (mince it), but the flesh can be used as well. The salt can be used in fish and chicken recipes. Also think cocktails.

Try this:

2 preserved lemons

2 tablespoons dijon mustard

1/4 cup honey

1 garlic clove

salt and pepper

In the cuisinart, blend in some olive oil until it gets to the consistency of mayonnaise. Dip veggies in it with some humus or spread on some sammy’s.


Filed under Ag, agriculture, arts & crafts, food, photos, Ranch life, Recipe, Uncategorized