How To · Something Different

PEPPER JACK SPICE CURED EGG YOLKS

hello saturday! this won’t be a long post at all – who are we kidding it probably will be, but this post is a precursor to wednesday’s post – which is delicious! i’m moving to the savory side of things since they last few post have been a sweet tooth dream to diabetes – not really but still – so anyway, on to the post! (this shit is already long!)

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for those of you who may not know – because this blog would indicate differently – i am lactose intolerant – it’s nowhere near as bad as it was a few years ago, but still i try to pick and choose wisely where i gorge on dairy. i do however, love love love cheese. harder cheeses are no big worry, the moisture and harmful diary is basically nowhere to be seen at that point, but soft cheeses, well they are the devil! i know for a fact when i decide to eat a soft cheese, i will huddle into myself in pain for at least a few hours – which is why i never do it knowingly…..sometimes.

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cured egg yolks for me is a nice alternative to cheese from time to time, once it’s been salted and flavored with whatever you choose to season it with can lend to a certain cheese profile if you try hard enough. this one – thanks to my friend – did resemble pepper jack cheese a bit, not too much, but enough. i do love the taste and best of all it didn’t make me feel any pain after eating it.

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i first found out about cured yolk from the friend stated above, i thought she had lost her mind but then she grated some on a english muffin and it was really good. i’ve since decided to start experimenting with it as does she. i usually use it inside salad dressing or on top of salad, in pasta salads and on my english muffins for breakfast – on those days i don’t eat an egg with it because that seems a little too incestuous to me. lolz? no? okay, moving on.

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behind the science of cured yolk are two things, preserving the egg and extracting as much moisture from the yolk as possible. the salt and sugar do both of those things – the salt to preserve it and the sugar to help pull out the moisture. in my personal opinion when you just use salt and sugar it taste like a mummified yolk, a delicious mummified yolk but a mummified yolk regardless. (how many more times can i write mummified yolk?) this is where the seasonings come in for me. i added garlic and onion powder, dried poblano pepper, chili flakes, parsley flakes etc. and it really gave the yolk (mummified yolk) extra flavor. i do caution you though: when you put all your ingredients into the food processor and you pulse it, let it sit for a while and let the dust settle, if you don’t you will choke on the inhalation of those spices, bending down within an inch of your pride wondering how you could possibly be this embarrassed of yourself by yourself. : (

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that’s all for this saturday post, i’m not going to lie, just writing this is making me excited for this wednesday. i’ve never done something like this on here – it’s not even anything big, it’s just new to the blog. once again, this recipe is not exclusive to the upcoming post as it can be used for so many things and i encourage trying new methods with this as well! i hope you all enjoy the remainder of your day and week and thanks for stopping by!

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BLOGPOST PLAYLIST

Alive with the Glory // All About That Bass // Harlem Shakes // Sleazy // Why Ya Wanna // Sunday Morning // Ship to Wreck // Come Away with Me

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PEPPER JACK SPICE CURED EGG YOLKS

INGREDIENTS:

1 tbsp. |14 g| garlic powder

1 tbsp. |14 g| onion powder

2 tsp. |16 g| parsley flakes

1/2 tsp. |4 g| red pepper flakes

1 tsp. |8 g| lawry’s seasoning salt (optional)

1 bay leaf (dried)

1 chili pods (pasilla-ancho) (dried) (basically a dried poblano pepper)

3 1/2 c. |868 g| kosher salt

2 1/2 c. |500 g| sugar

8 egg yolks |160 g|

DIRECTIONS:

In your food processer add about 1/2 cup of sugar and all of your seasonings and grind them until it becomes pulsed together, not all of the seasonings will become completely fine, but about 10 pulses should do the trick. Add your seasoned sugar to the remainder of your sugar, mix it all together with a whisk and add your kosher salt. Once everything is combine – make sure you check as there may be some unmixed spots at the very bottom of your bowl – take half of your mixture and lay it out on your sheet pan, use either a spoon or small fruit (mandarin or small lemon) to create eight little divots into the salt mixture, this is where your yolks will go.

Now take your eggs, one at a time, and crack them open into a bowl and softly take the yolk out of the whites. (to make it easier I crack it into the bowl, then lightly pick up the yolk and then let the remainder of the white just fall from the yolk slowly – I’ve yet to break a yolk using this method) take that egg yolk and place it into one of the salt divots.

Helpful Hint: It’s easier to do this one at a time, rather than all at once, and better to do this when the eggs are cold rather than room temperature as the coldness creates a sturdier egg yolk. You should also empty your yolk into a Ziploc bag after each one, if yolks get into your egg whites you can’t use it for any egg white only baking anymore.

Once all of your yolks are in the divots, sprinkle some of the remaining salt on top of the eggs slowly and carefully so the salt does not puncture the egg yolk and make it break, once the egg yolks are fairly all covered and protected, still carefully and slowly, cover your pan with the rest of the salt. You want to make sure that all of the yolks are covered.

Cover your pan with plastic wrap or aluminum foil and keep it in the fridge for four days. After four days, once again, carefully remove the salt from the top of the egg yolk and place your egg yolks onto a cooling rack, then take a bowl of water and carefully – this recipe should be titled “carefully” – rinse off the excess salt and pat it dry with a paper towel.

Dehydrate the yolks but lining them in a lined pan, one with a rack to prevent sticking to the pan and on 150F/65C for 2 hours or in the oven without the heat to air dry for two days. Let it cool all the way down and then store it in an airtight container for up to 1 month.

It’s now ready to be used in any way you like: on top of salads, in salad dressings, in pasta on bread as a cheese substitute etc. endless options!

downloadable recipe: PEPPER JACK SPICE CURED EGG YOLKS

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