Week 2 Curing eggs

Back in the old days, people needed to preserve their food and the one thing that was handy was salt. Now back then it was only salt usually, which did mean most of the cured foods were on the saltier side, now days it is a mixture if salt and sugar.

It is a very simple process to cure foods. You can cure just about anything, that includes egg yolks, and bacon.

Ingredients: 4 egg yolks, 18 oz salt, 6 oz sugar, half a lime for intend making, any additional flavor to add to the mixture; ex: bay leaves, chilies, lime,

*remember the rule of thumb, curing has a ratio of 75% salt 25% sugar

1. You will start out with salt and sugar and mix them up together, and pour half of the mixture out into a 9inch square pan

2. Use the half lime to make indent in the mixture so it is easier to place the egg yolks in a little 'pocket'

3. Crack the eggs separately in a small bowl and then seperate the egg yolk, so in can in breaks it doesnt break inside the entire salt/sugar mix

4. Place the separated egg yolks into the indents, then take the rest of the salt/sugar mix, carefully and equally cover all the egg yolks so that the yolks are barely visible or fully covered.

5. After 48 hours or more, the egg yolks can be taken out, and brushed off gently with a pastry brush and placed in cold water to rinse off any excess mixture

6. Place the dried yolks on a tray and either in dehydrator or leave out to dry

7. Cured egg yolks are now ready to be used. Can be used as a thickening agent for dressing instead of fresh eggs, can be a garnish with a microplane for a salad, and can also be a replacement for a carbanara pasta veggie style