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Old 08-25-2018, 12:32 AM   #1
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Cured egg yolks

I came across this article in Bon Apetit about cured egg yolks. (Actually that link is to just the recipe).

Is this the new it food? Have any of you ever done this? If so, how did you use them?

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Old 08-25-2018, 07:44 AM   #2
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Cool..worth trying..looks fun..
Have you ever seen a century egg? Here's a weird one for you..
https://en.wikipedia.org/wiki/Century_egg
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Old 08-25-2018, 08:11 AM   #3
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Cool..worth trying..looks fun..
Have you ever seen a century egg? Here's a weird one for you..
https://en.wikipedia.org/wiki/Century_egg
Seen one? I’ve eaten many. They’re a bit off-putting at first, but only because they look like a Klingon’s breakfast. They’re quite delicious.!
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Old 08-25-2018, 11:14 AM   #4
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Seems like a lot of work for a garnish.
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Old 08-25-2018, 05:27 PM   #5
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Seems like a lot of work for a garnish.
Oh, is THAT what it's for?
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Old 08-25-2018, 06:04 PM   #6
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Oh, is THAT what it's for?
THAT'S how the link in the OP suggested you use it.

"Finely grate cured egg yolks over soups, pastas, or salads as you would a hard cheese."
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Old 08-26-2018, 06:08 AM   #7
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I know the egg yolk has its purpose in cooking ( custard texture , browning pastries and baked goods, thickening agent, emulsifier, ...) But would using as above (Grating the end product over food) really add much to the flavor ?

Just curios. Im not a big egg eater, so I wouldn't know.
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Old 08-26-2018, 07:28 AM   #8
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I know the egg yolk has its purpose in cooking ( custard texture , browning pastries and baked goods, thickening agent, emulsifier, ...) But would using as above (Grating the end product over food) really add much to the flavor ?

Just curios. Im not a big egg eater, so I wouldn't know.
I think it is a foodie thing..just fun to try and make..an oddity..
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Old 08-26-2018, 08:35 AM   #9
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I haven't tried it but I read about it here: http://foodinjars.com/2017/02/salt-p...ery-challenge/

Good egg yolks are pretty flavorful, so I imagine curing them like this would add a savory, salty taste.

Apparently it's another way of preserving extra ingredients. A lot of people are into doing that these days, whether as a necessity or for fun.
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Old 08-26-2018, 02:07 PM   #10
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I haven't tried it but I read about it here: Salt Preserving for the February Mastery Challenge · Food in Jars

Good egg yolks are pretty flavorful, so I imagine curing them like this would add a savory, salty taste.

Apparently it's another way of preserving extra ingredients. A lot of people are into doing that these days, whether as a necessity or for fun.

Doesn't it take a ridiculous amount of egg whites to make an Angel Food Cake? Seems I heard that somewhere as heaven knows I've never made one. This would maybe be a way of using the yolks, although it's for sure I'll never do either.
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Old 08-26-2018, 02:30 PM   #11
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If I have a lot of extra yolks, Im going to make creme brulee 100% of the time over cured egg yolks.
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Old 08-26-2018, 04:45 PM   #12
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Doesn't it take a ridiculous amount of egg whites to make an Angel Food Cake? Seems I heard that somewhere as heaven knows I've never made one. This would maybe be a way of using the yolks, although it's for sure I'll never do either.
It does. I entered a bread-making contest several years ago and talked to the guy who won, with his challah bread. He had won before with his angel food cake (they do a different category from the State Fair competition every year) and always made challah with the egg yolks, so he was able to perfect it.
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Old 09-01-2018, 05:25 AM   #13
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I know the egg yolk has its purpose in cooking ( custard texture , browning pastries and baked goods, thickening agent, emulsifier, ...) But would using as above (Grating the end product over food) really add much to the flavor ?

Just curios. Im not a big egg eater, so I wouldn't know.
In the '60s there was a bit of a fad for decorating buffet food with grated hard-boiled egg yoke. Perhaps someone has re-discovered that.

There seems to be a fashion for "retro" foods at the moment. I've noticed stuffed eggs (aka "devilled" eggs) are enjoying a revival. Haven't had one of those since the '60s, either.
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Old 09-01-2018, 05:28 AM   #14
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If I have a lot of extra yolks, Im going to make creme brulee 100% of the time over cured egg yolks.
Or ice cream (Yum!)
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Old 09-01-2018, 10:43 AM   #15
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In the '60s there was a bit of a fad for decorating buffet food with grated hard-boiled egg yoke. Perhaps someone has re-discovered that.

There seems to be a fashion for "retro" foods at the moment. I've noticed stuffed eggs (aka "devilled" eggs) are enjoying a revival. Haven't had one of those since the '60s, either.
Deviled eggs have never been retro anyplace I've lived, just a common offering at various gatherings of family and friends. My mother made them when I was a kid, and my wife makes them regularly now - most recently about a month ago. Except for a few years during my "wild 20's", I doubt that a year has gone by without having them at least once. They certainly aren't retro around here, more of a standard and almost expected item on the hors d'oeuvre table.

You can almost count on a plate of deviled eggs to the first thing to run out at most casual parties around here.
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Old 09-01-2018, 12:50 PM   #16
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Deviled eggs have never been retro anyplace I've lived, just a common offering at various gatherings of family and friends. My mother made them when I was a kid, and my wife makes them regularly now - most recently about a month ago. Except for a few years during my "wild 20's", I doubt that a year has gone by without having them at least once. They certainly aren't retro around here, more of a standard and almost expected item on the hors d'oeuvre table.

You can almost count on a plate of deviled eggs to the first thing to run out at most casual parties around here.
Same here. It's not a successful gathering if there isn't some deviled eggs. I'll bet you can't find a good Southern woman who doesn't have at least one egg tray. I have four
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Old 09-01-2018, 05:57 PM   #17
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Deviled eggs have never been retro anyplace I've lived, just a common offering at various gatherings of family and friends. My mother made them when I was a kid, and my wife makes them regularly now - most recently about a month ago. Except for a few years during my "wild 20's", I doubt that a year has gone by without having them at least once. They certainly aren't retro around here, more of a standard and almost expected item on the hors d'oeuvre table.

You can almost count on a plate of deviled eggs to the first thing to run out at most casual parties around here.
I haven't seen one on a buffet in GB since I was a teenager (we thought they were SO sophisticated!!) but they've cropped up on Food Network a few times with American cooks and once recently in a UK woman's magazine but it was a cookery article about food for a 1960s themed party.

To (mis)quote Shirley Conran - "Life's too short to stuff eggs".
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Old 09-02-2018, 12:37 AM   #18
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I haven't seen one on a buffet in GB since I was a teenager (we thought they were SO sophisticated!!) but they've cropped up on Food Network a few times with American cooks and once recently in a UK woman's magazine but it was a cookery article about food for a 1960s themed party.

To (mis)quote Shirley Conran - "Life's too short to stuff eggs".
That made me want to make some devilled eggs.
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Old 09-02-2018, 01:27 AM   #19
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What a shame the Brits have abandoned Deviled Eggs for a party table. I don't understand that and I wonder why. As others have mentioned, I've never once seen a buffet table with leftover Deviled Eggs.
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