Can’t eat cheese? Miss grating an extra taste over your pasta sauce or salad? Try cured egg yolk. It’s salty and delicious.
5 1/4 cups kosher salt
3 3/4 cups sugar
12 large egg yolks
Many people salt egg yolks for at least 4 days in the fridge, then brush them off and bake at 150 degrees for 30 minutes or until the yolks are dry on the outside and soft to the touch. Then they rinse and pat them dry.
Yolks will keep up to a month covered in the fridge. Shave over soups, pasta or vegetables as use as you would hard cheeses.
NOTE: Remember, only US eggs are washed. As the hen naturally coats eggs with an anti-bacterial, other nations don’t wash them. We do. So our eggs will “go off” faster. Curing in salt is a way to keep the insides from going rancid. A fresh egg has stiff albumen (egg white); the runnier it is, the older the egg.
When storing eggs, remember the old tradition of pointed ends down. The logic goes that the air pocket stops the yolk from spoiling against the shell.
Slaked Lime is calcium hydroxide, an inorganic compound with the chemical formula Ca(OH)2. It is obtained when calcium oxide (called lime or quicklime) is mixed, or “slaked” with water. It has many names including hydrated lime, caustic lime, builders’ lime, slack lime, cal, or pickling lime. Calcium hydroxide is used in many applications, including food preparation. Limewater is the common name for a saturated solution of calcium hydroxide.
Reference – Wikipedia.
Water Glass is sodium silicate, used in many applications, including food preparation. Water glass was used as an egg preservation agent through the early 20th century with large success. When fresh eggs are immersed in it, bacteria which cause the eggs to spoil are kept out and water is kept in. Eggs can be kept fresh using this method for up to five months. When boiling eggs preserved this way, it is well advised to pin-prick the egg to allow steam to escape when boiling because the shell is no longer porous. Reference – Wikipedia