WilderSkye
Chirping
- Jan 4, 2025
- 55
- 196
- 86
Recently I was successful in making salt cured egg yolks. This is so easy the average kindergartener could do this for a cub scout meeting. I used a basic salt and sugar mix, let the yolks sit in a divot of that, and covered them with more salt and sugar, set in refrigerator, 5 days later, I put them on 170 dg F for a period of time, and viola! Gourmet quality little pop of flavor to grate over food. It has elevated our Friday night staple of Spaghetti con alio y olio.
I love harissa on scrambled eggs. It is truly the only way I can tolerate eggs scrambled. I have seen salt cured yolk methods using soy sauce and even honey. Thinking a honey harissa mix would be very good.
I love harissa on scrambled eggs. It is truly the only way I can tolerate eggs scrambled. I have seen salt cured yolk methods using soy sauce and even honey. Thinking a honey harissa mix would be very good.
Last edited:
