By Eric Korte and Zola Pineles
Winter means two things: short days and gluttonous eating. But what if you are sick of the usual heaping of pasta-sugar-bread-cheese-sugar-meat and…did we say sugar? How can you possibly cure the rut of winter eating? By curing, of course! Here is a recipe for salt cured eggs that is sure to jazz up any pasta or vegetable dish throughout the long winter months.
What does this have to do with clean water? Well, salt is an important winter tool that has dastardly effects on our lakes….but other than that, frankly nothing. So take a break from heavy reading to learn about how salt affects eggs.
Salt Cured Eggs
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| Make divots in the bed of salt/sugar for each yoke. |
Using salt and sugar, a dozen eggs and time you can come up with something pretty unique and hopefully delicious.
Combine 2 parts salt to 1 part sugar. The exact amount will vary depending on how big your curing vessel is and how many eggs you are doing. Mix well. Add about a ½ inch of the salt and sugar mixture to the curing container. Put small divots into the mixture, as may divots as eggs. Separate the yolks from the whites. We only want the yokes for this recipe. Then cover them with the rest of the salt and sugar mixture until you can’t see them anymore.
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| Cover yokes with the sugar/salt mixture for a week in the refrigerator. |
This is as far as I have gotten. So I am curious how these next steps will go…..
Place the container in the refrigerator for a week. Brush or wash off the yokes with a damp towel when done.
Place the yokes in cheese cloth and hang them to dry out in the fridge for a week to 14 days.
When they are done they get hard like some cheese and can be grated over pasta or veggies as a cheese substitute, or at least that’s what I have read.
Stay tuned to see what I find out…..