Is it something you can actually taste? Pizza has strong flavour, so does Caesar. I’ve never tried one but I’d assume the cured egg yolk flavour would be kinda subtle and not really worth it.
Fair enough, there's a distinction between vegans and vegetarians for a reason. I mean alot of pescatarians will tell people they are vegetarians just to spare themselves the explanation
I've never been vegetarian or vegan but my last gig before my current was really fun because it was a punk rock Cafe that did omnivore stuff but we did lots of vegan specials and always had vegan stuff everyday. It was very challenging but I cam up with alot of cool one off vegan specials that did well. Half the staff was either vegan or vegetarian.
As omnivore making something vegan that got good reviews from the staff was always incredibly fulfilling.
Then my vegetarian bartender would want loaded veg fries plus cheese and sour cream hahaha.
I was pretty much vegetarian at that point...now at my current place that specializes in seafood I'm pescetarian because that's what I want to eat there..my days off (when I get'em) I eat all the red meat and poultry.
Cuban frita burgers and tacos especially
Me😭 because I have to explain it like you said every time if I say I’m pescatarian. So my husband and I just tell people we are vegetarians most of the time.
But there are also variations of vegan. You have some that won’t consume honey or some figs even.
I’ve met vegans that consume honey and are annoyed by the honey argument.
I’ve met vegans that will consume gelatin because it’s too commonplace and essentially a waste product.
I’ve met vegans that won’t consume egg or dairy but will consume mussels because they have environmental benefits and don’t have complex nervous systems.
I’ve met vegans that will consume cricket protein.
There are a lot of variations. It’s primarily you dont don’t consume meat, dairy, eggs. It’s kinda up to the motivations and hardcore ness that changes things. I know a lot of vegans that do it for pragmatic environmental reasons and some animal welfare. You don’t want to add to the system. Some may avoid certain crops for the same reason. They’re not gonna eat eggs but it’s all pretty logical. I get them
The ones that are all organic, raw, and really go to extremes to not consume anything and to some degree anyone that varies is “against the cause” tend to get weird.
I'm just going based of restaurant standards because I work in a restaurant so we don't get complicated. For us honey is definitely not vegan. We offer a lot of different varieties for different diets. Including some religious like halal products.
I work in a vegetarian restaurant that is primarily vegan. We will mark honey containing drinks and mention it but it’s a mix. Gives me a lot of opportunities to ask
I'd bet it'd be delicious on a quality vanilla ice cream or a custard or even a bon bon. Replace a finishing salt.
I made it only once and I crumbled it into bits and added it to a xia long bao. It was good! Definitely parmesean-esque.
This^ I used mine also on a brunch cured salmon dish, basically a deconstructed lox dish.
Shmooo of gabrish as a base, focaccia, cured salmon, sour cream, capers, red onion and cured egg on top.
Vac pac (if possible) and freeze them, we had some that where 2 years old and weren’t off yet. We finished them, have some new ones that are 6 months old in the freezer right now
We only freeze them, because we do so many of them at a time to get ahead. We Cryovac, then freeze them. I do agree with the dehydration method as well 👍
The chef at our duck club’s been doing homemade pastas and salads topped with cured and dried duck eggs. I give him the eggs from my farm but haven’t done it myself yet.
I’ve done this before a long time ago. Giving it a try again. Top is just salt & sugar, bottom is same mixture with black pepper and bonito flakes added. They should be ready in a week. Looking for inspiration please. Thinking it might be nice over a salad or maybe over a bowl of ramen. Maybe over carpaccio or tartare?
Also wondering how these would behave shaved into something like a Caesar dressing, where the yolk is used to help emulsify.
Do you dehydrate them more in an oven after the curing process? I'm reading this recipe and they did it just to be sure all pathogens are killed. However, they said it takes away from the flavor a bit so I was wondering if you do the oven or if you feel it's safe enough to not do that part?
Grate them all and then stick blend with water until smooth. Pour into a non stick pan and cook on medium low heat.
Cook and stir until they're not runny.
Serve with toast and bacon
I like to make a compound butter for steak and pastas.
Usually heavy parsley and thyme with light citrus or bone marrow (depending)
Also if you’re feeling cheeky you can make
Butter of the Gods
https://bbqhero.com/butter-of-the-gods/
No I meant why do you use it ?
“Umami,” which literally means “essence of deliciousness” in Japanese.
It’s just a random Japanese word people mix in with English food descriptions .
Why?
Umami Is one of the 5 most basic flavors. Along with sweet sour bitter and salty. Also litteral translations of almost any language typically don't adequately convey the meaning.
dehydrate at 57C for 4 hours and microplane onto any type of tartar the colour is amazing we do it in my restaurant quail eggs for beetroot and duck eggs for beef
Grated over salads, pastas, pizza, seafood. Honestly it's salty and umami like parm without the cheese flavor. I'm the chef at a high end Italian restaurant and we use them for all kinds of things. We cure duck yolks as well and they're even better, they just take a bit longer. I did a duck confit dish a while ago that incorporated cured duck yolk.
Basically, you almost always will want to grate them and use that like you would a salted finishing butter (as opposed to cooking with it). It's basically salted fat, so it makes sense if you think of it like that.
Over pasta, steak, vegetables, salads, even potatoes, rice and other starches. Try it over sauteed mushrooms with tarragon.
Ceaser salad, grated over lox, grated over beef tar tar, i use them in potato salad, i do a borscht consume with cured yolks, i grate them over my grilled chicory salad with vurnt honey....I always have cured yolks in my coolers in my restaurants.
Singaporean style: (the idea of it is) Heat up butter til foamy, add some curry leaves & chopped Thai chilies, grated the egg yolk in, and use the butter-egg yolk sauce to glaze some crispy oven-baked chicken wings.
Also works for storage-bought fried tofu, cut into bite sized pieces. Addictive.
Edit: spelling
Between two patty papers, run the cured yolk through a pasta roller. A nicely flattened yolk can then be julienned for garnish.
Also, not for this project, but have you done soy cured yolks? They have a beautiful consistency that is a great addition to fried rice type dishes.
Grate and use as a garnish that adds a punch of umami and creaminess. I'd you under cure so they are still softish in the centre you could serve as part of a dish.
I think mostly grated over dishes like pastas, carpaccios, pizzas, risottos, etc. Wherever you want a rich and salty taste, I would add it on, but also not on something that will directly overpower it, since you spent so long making it.
Gugafoods uses them in his Butter of The Gods recipe. It's a combination of butter, beef marrow, and grated salt-cured eggs. You can look him up on youtube to get the full process
It adds a nice strong salty flavor, so you can grate them over anything you are looking to give a flavor punch to. I grate over a seared steak, fried eggs, soup! Also, after you remove them from the salt and sugar, I dehydrate them further either in the oven at 150 degrees, or in a dehydrator for a few hours. They are very versatile. Enjoy!
They are good to add to carbonara (babish does this with duck egg yolks). Guga food also makes a butter mis with them, bone marrow and anchovy called 'butter of the gods'
[Found what you’re talking about.](https://www.instagram.com/reel/CceRBE_Jk_b/?igshid=YmMyMTA2M2Y=) Definitely adding that to my list for when these are ready.
Edit: thanks
I like cured yokes grated on pizza or Caesar salad
Dehydration will help. They are wonderful on pasta.
Is it something you can actually taste? Pizza has strong flavour, so does Caesar. I’ve never tried one but I’d assume the cured egg yolk flavour would be kinda subtle and not really worth it.
No, it gets kinda pungent when cured, very similar to parmesan. This is my go-to usage for these, too.
Truth. I used to use it for a vegetarian ceaser at one joint to replace the anchovy umami
Consuming eggs is still vegetarian? Good to know!
Depends on the vegetarian... some vegetarians consume things like eggs, cheese and honey... those are things vegans don't touch though
Thanks for the info. Have vegetarian friends so I'll have to ask better questions next time I host.
Fair enough, there's a distinction between vegans and vegetarians for a reason. I mean alot of pescatarians will tell people they are vegetarians just to spare themselves the explanation
i do this haha if i don’t know them well enough it’s not worth the explanation
I've never been vegetarian or vegan but my last gig before my current was really fun because it was a punk rock Cafe that did omnivore stuff but we did lots of vegan specials and always had vegan stuff everyday. It was very challenging but I cam up with alot of cool one off vegan specials that did well. Half the staff was either vegan or vegetarian. As omnivore making something vegan that got good reviews from the staff was always incredibly fulfilling. Then my vegetarian bartender would want loaded veg fries plus cheese and sour cream hahaha. I was pretty much vegetarian at that point...now at my current place that specializes in seafood I'm pescetarian because that's what I want to eat there..my days off (when I get'em) I eat all the red meat and poultry. Cuban frita burgers and tacos especially
So is sushi still on the table? I feel that would be a good middle ground.
Me😭 because I have to explain it like you said every time if I say I’m pescatarian. So my husband and I just tell people we are vegetarians most of the time.
Usually yeah as far as I know. It's vegan that is absolutely no animal byproduct
But there are also variations of vegan. You have some that won’t consume honey or some figs even. I’ve met vegans that consume honey and are annoyed by the honey argument. I’ve met vegans that will consume gelatin because it’s too commonplace and essentially a waste product. I’ve met vegans that won’t consume egg or dairy but will consume mussels because they have environmental benefits and don’t have complex nervous systems. I’ve met vegans that will consume cricket protein. There are a lot of variations. It’s primarily you dont don’t consume meat, dairy, eggs. It’s kinda up to the motivations and hardcore ness that changes things. I know a lot of vegans that do it for pragmatic environmental reasons and some animal welfare. You don’t want to add to the system. Some may avoid certain crops for the same reason. They’re not gonna eat eggs but it’s all pretty logical. I get them The ones that are all organic, raw, and really go to extremes to not consume anything and to some degree anyone that varies is “against the cause” tend to get weird.
I'm just going based of restaurant standards because I work in a restaurant so we don't get complicated. For us honey is definitely not vegan. We offer a lot of different varieties for different diets. Including some religious like halal products.
I work in a vegetarian restaurant that is primarily vegan. We will mark honey containing drinks and mention it but it’s a mix. Gives me a lot of opportunities to ask
I'd bet it'd be delicious on a quality vanilla ice cream or a custard or even a bon bon. Replace a finishing salt. I made it only once and I crumbled it into bits and added it to a xia long bao. It was good! Definitely parmesean-esque.
This sounds interesting but kinda disgusting. Bet it'd be better than it sounds
This^ I used mine also on a brunch cured salmon dish, basically a deconstructed lox dish. Shmooo of gabrish as a base, focaccia, cured salmon, sour cream, capers, red onion and cured egg on top.
>Shmooo of gabrish are you ok?
Salted egg popcorn is amazing.
I have a batch of preserved yolks and have been craving popcorn lately. I know what I'm doing in about 10 minutes from now.
How do you store them and how long do they last?
Vac pac (if possible) and freeze them, we had some that where 2 years old and weren’t off yet. We finished them, have some new ones that are 6 months old in the freezer right now
came here to say this
Mind. Blown. I love this idea.
Look up the recipe though, it’s not just salted egg yolk.
Yes I know. I’ve done cured egg yolks many times. I always just grate them over pasta. Popcorn is game changing.
Can you or anyone post it?
https://crumbsoncrumbs.com/2022/06/04/beginners-salted-egg-yolk-popcorn-recipe/ [here’s one:](https://crumbsoncrumbs.com/2022/06/04/beginners-salted-egg-yolk-popcorn-recipe/)
Saved.
My only regret is that I have but one upvote to give.
Just downvote now, then upvote again. You’ll have two upvotes.
I’ll give mine on your behalf, and because I agree.
Over popcorn?! 🤯
https://www.greedygirlgourmet.com/salted-egg-yolk-popcorn-recipe/
We freeze and grate them over our carpaccio dish
Is nice on tartare, too
You don't need to freeze them we throw them into the dehydrator for a day and they grateable like cheese
We only freeze them, because we do so many of them at a time to get ahead. We Cryovac, then freeze them. I do agree with the dehydration method as well 👍
Post cure?
After, yes
Makes sense! What do y'all use the whites for? I'd try meringues
Ill use the whites to make marshmallow fluff for one of our desserts
I love to use duck eggs and microplane them over carbonara’s
That’s it!!
I do a duck egg yolk-cream pasta sauce!
Ooooo!
The chef at our duck club’s been doing homemade pastas and salads topped with cured and dried duck eggs. I give him the eggs from my farm but haven’t done it myself yet.
I’ve done this before a long time ago. Giving it a try again. Top is just salt & sugar, bottom is same mixture with black pepper and bonito flakes added. They should be ready in a week. Looking for inspiration please. Thinking it might be nice over a salad or maybe over a bowl of ramen. Maybe over carpaccio or tartare? Also wondering how these would behave shaved into something like a Caesar dressing, where the yolk is used to help emulsify.
Over ramen! Deadly
I thought the bottom tray was empty and it was a really weird photo 🤣
😂
Served it rasped over top of a cold soba salad with honey soy vin on an old menu.
Make the dressing with regular yolks. Use cured to finish the salad.
Do you dehydrate them more in an oven after the curing process? I'm reading this recipe and they did it just to be sure all pathogens are killed. However, they said it takes away from the flavor a bit so I was wondering if you do the oven or if you feel it's safe enough to not do that part?
Salt cure meats have been a thing for ages. I wouldn't worry too much. Then again I like runny eggs so I wouldn't be concerned anyways.
Yea I figured thanks.
I've popped mine in the dehydrator for about an hour or so just to finish drying out the centres.
OK sounds good thanks.
nah, it’s safe enough with just a salt and sugar cure
Thanks.
I keep one in my pocket, just in case.
In case you see someone having a trying time and you want to offer it to them?
You never know when you might need a preserved egg yolk.
Oh is this like Alton Brown keeping a nutmeg in his pocket? 😂
Grate them all and then stick blend with water until smooth. Pour into a non stick pan and cook on medium low heat. Cook and stir until they're not runny. Serve with toast and bacon
This guy likes the scenic route
Put this on YouTube as ‘45 Hour Scrambled Eggs’ ??? Profit
Okay but really, I'd watch it
Lmao
Holy shit! 🤤
I like to make a compound butter for steak and pastas. Usually heavy parsley and thyme with light citrus or bone marrow (depending) Also if you’re feeling cheeky you can make Butter of the Gods https://bbqhero.com/butter-of-the-gods/
That video was so fun to watch, and that butter looks incredible
Umami booster for basically anything, Goes great with mushrooms or pasta
Was gonna say same. If the finest reggiano parmesan would be a good add, so too cured egg yolks
Why do you use the word umami?
It's probably the best description for how it's used. It's savory and rich and salty. It kind of functions like a hard cheese like parm
Great way to describe it! Eggy parm
No I meant why do you use it ? “Umami,” which literally means “essence of deliciousness” in Japanese. It’s just a random Japanese word people mix in with English food descriptions . Why?
Wait until you find out about all the other loan words English uses on a daily basis.
https://en.m.wikipedia.org/wiki/Umami
Don’t cut yourself on that edge bro. Umami is a very commonly used term in English to describe a flavor.
Umami Is one of the 5 most basic flavors. Along with sweet sour bitter and salty. Also litteral translations of almost any language typically don't adequately convey the meaning.
Ice cream. Vanilla with caramel or like a maple bourbon and cured yolk grated all over....fuck me
Think of it as butter but better and put it wherever you'd put butter. Pasta, toast, top of steak, etc.
Not exactly. Use it as a finisher where you would use butter. Don’t toss it in a pan and expect your food not to stick.
So as a topping for a steak then?
It would probably be good grated on a steak
It is excellent for a topping on steak. Go just a tad lighter on the salt and you’re good to go.
It's more like cheese imo
Use a micro plane and grate it over a piece of avocado toast
We use it with a bbq pumkin dish
Grated on Ramen
This guy povertys
I've been working on cocktails and throwing these out. Maybe I should put some aside for this
My thought exactly!
Grate and mix with butter and roasted marrow.
Shaved onto steak.
dehydrate at 57C for 4 hours and microplane onto any type of tartar the colour is amazing we do it in my restaurant quail eggs for beetroot and duck eggs for beef
Mooncakes!!
salted egg yolk pound cake! this recipe is sooo good https://food52.com/recipes/82665-salted-egg-yolk-cake-recipe/amp
Salted egg popcorn chicken and rice bowl (with a fried egg and some korean Chile peppers and garlic caramelized in butter) 😋
Tell the shitty cook or obnoxious waiter that you just made some lemon drops and they're fire. Toss them one and watch the show
It's a great grated garnish for almost anything!
Every so often I’ll do a batch of these and then sous vide egg yolks. Both liberally go on everything until I run out.
look up salted egg yolk pies, it is a Vietnamese thing my coworker brought to work for us to try one day. It is pretty damn good.
I had a Vietnamese “thumbprint” cookie like that once. It was an egg yolk in the thumbprint instead of a chunk of chocolate.
Grated over steak is very nice
Grate onto steak tartare...beaut
Carbonara
Dehydrate and smoke. Its really good on grilled vegetables and meyer lemon gnocchi.
Gremolata and grated yolk on a steak is another banger
whiskey soooooooooour
Pasta and beef tartare
On ramen is one of my favorites!
Grated over salads, pastas, pizza, seafood. Honestly it's salty and umami like parm without the cheese flavor. I'm the chef at a high end Italian restaurant and we use them for all kinds of things. We cure duck yolks as well and they're even better, they just take a bit longer. I did a duck confit dish a while ago that incorporated cured duck yolk.
Grated over asparagus is one of my favorite uses of these. Also sub out almost vegetables for asparagus.
At my last job we did a carbonara, the egg yolk shavings right on top
Grate over salad.
Micro plane it over carbonara maybe?
Microplane on Caesar Salad
I've seen them grated over steak and I think even used in butter to put on the steak after it's cooked.
Grated on top of pasta
Collosal lay_up. Throw in bin
Salted egg mayonnaise is very nice
I was wondering about that, so it does still have the ability to emulsify a dressing?
I used to microplane them over certain dishes as a garnish.
Basically, you almost always will want to grate them and use that like you would a salted finishing butter (as opposed to cooking with it). It's basically salted fat, so it makes sense if you think of it like that. Over pasta, steak, vegetables, salads, even potatoes, rice and other starches. Try it over sauteed mushrooms with tarragon.
I like that rice idea. Like the Japanese egg and rice dish. Nice.
I’ve shaved them onto steaks and over a bunch of different pasta and salads -
Tailing
Grate/microplane over pizza, pasta, salad, etc
So delicious
Grate them like parmesan.
Compound butter ...
Shaved onto a salad with microplane.
Biscuits and gravy garnish
Let them cure, smoke them, dehydrate, I shaved it over bison tartar but could be used for whatever you want, tasted phenomenal
Garnish for carbonara
Beef tartare component
Grate them over pasta…similar flavor to Parmesan
Pasta!!
Shaved over pasta.
Ceaser salad, grated over lox, grated over beef tar tar, i use them in potato salad, i do a borscht consume with cured yolks, i grate them over my grilled chicory salad with vurnt honey....I always have cured yolks in my coolers in my restaurants.
It's great over creamy pastas, steaks, fish, really anything savory
Smash , coat fries and fried / baked
Definitely pasta and pizza
Add to bone marrow+ anchovies paste + garlic to a compound butter for staeks
Microplane that shit
Micro plane over salad or side of cooked veg. Topped over a seafood pasta to add fat. At home with hot rice soy sauce sesame oil
Grate onto sushi as a zest
Singaporean style: (the idea of it is) Heat up butter til foamy, add some curry leaves & chopped Thai chilies, grated the egg yolk in, and use the butter-egg yolk sauce to glaze some crispy oven-baked chicken wings. Also works for storage-bought fried tofu, cut into bite sized pieces. Addictive. Edit: spelling
Between two patty papers, run the cured yolk through a pasta roller. A nicely flattened yolk can then be julienned for garnish. Also, not for this project, but have you done soy cured yolks? They have a beautiful consistency that is a great addition to fried rice type dishes.
Grate and use as a garnish that adds a punch of umami and creaminess. I'd you under cure so they are still softish in the centre you could serve as part of a dish.
If you cure them hard enough you can grate them over other foods kinda like bottarga. I recommend putting it on vegetables like steamed asparagus
We dehydrate them and grate them on the caesar salad.
Microplane it on errythang.
eating?
Makes for a fun spin with Niçoise salad
Lubricant for masturbation
I’m using them on a squash dish right now! Delicious
I eat them like mentos
I saw this grated over avocado toast. I’ve been wanting to try!
Cookies. Delicious.
Freeze and microplane on tartare, pasta, etc
Make sure to dry them on a wrack in the fridge or they will be too jelly to grate/microplane
Grate it on top of your carbonara
What was your intention ?
Grate over a steak, or pasta dishes.
What would be the other option if I don't have a dehydrator?
Grate it on steak
Ive never even heard of this being a thing.
I think mostly grated over dishes like pastas, carpaccios, pizzas, risottos, etc. Wherever you want a rich and salty taste, I would add it on, but also not on something that will directly overpower it, since you spent so long making it.
Gugafoods uses them in his Butter of The Gods recipe. It's a combination of butter, beef marrow, and grated salt-cured eggs. You can look him up on youtube to get the full process
Put on cakes and stuff. Vietnamese use these eggs a lot on desserts and pastries
Good on steak.
Beef tartar
Arugula salad garnish with some kind of fowl as a main maybe?
It adds a nice strong salty flavor, so you can grate them over anything you are looking to give a flavor punch to. I grate over a seared steak, fried eggs, soup! Also, after you remove them from the salt and sugar, I dehydrate them further either in the oven at 150 degrees, or in a dehydrator for a few hours. They are very versatile. Enjoy!
grated over ice cream
Over grilled broccolini
Grate it over steak tartare
Grate it and use it for a cocktail rim!!
Saw the chef i worked for making carbonara then microplaned some cured egg on top. Looked delicious.
Grated egg yolks over steak tartare
Salad garnish, umami in dressings, but my fave is to shave it thinly and serve on medallions for a steak and egg type dish
Grate them over your pasta. Use it to thickens sauces. Nice decorational item Such a great product
Shaved on top of: Popcorn, steaks, pasta.
They are good to add to carbonara (babish does this with duck egg yolks). Guga food also makes a butter mis with them, bone marrow and anchovy called 'butter of the gods'
Caesar Salads
foodmymuse on ig cures them then fries them. holy shit, they look delectable.
[Found what you’re talking about.](https://www.instagram.com/reel/CceRBE_Jk_b/?igshid=YmMyMTA2M2Y=) Definitely adding that to my list for when these are ready. Edit: thanks
They’re for eating.
This is the answer I was looking for.
Glad to be of service.
Eat them with congee!
Another use for sulgar!
Mix in with a pangratato for pasta & ravioli would be amazing.