I found a weird recipe that I wanted to try out. It was salt preserved egg yolks. Start with some salt in a container. Put a good thick layer at the bottom.
Carefully place some egg yolks into the salt. Cover the egg yolks with another layer of salt. Make sure you have a good layer of it.
Leave the egg yolks in the fridge for at least a week.
Remove the yolks from the salt. They will be a bit tacky.
Place them back in the container (no lid) and place in the fridge to let them completely dry. It should take between 7-10 days.
Grate them for a salty eggy topping on pastas or other foods.
Enjoy!
Ingredients
- egg yolk
- salt
Directions
- In a container put a layer of salt.
- Place some egg yolks into the salt.
- Cover the egg yolks with another layer of salt. Make sure you have a good layer of it.
- Leave the egg yolks in the fridge for at least a week.
- Remove the yolks from the salt. They will be a bit tacky.
- Place them back in the container (no lid) and place in the fridge to let them completely dry. It should take between 7-10 days.
- Grate them for a salty eggy topping on pastas or other foods.
- Enjoy!
EAT it NOW or EAT it LATER 
Fantastic! So the technique does work; I’ve seen this once in a cooking show, where the chef made Salted Egg Prawns. Healthier choice too, compared to the salted egg powder restaurants use.
Ooh I should try that using these eggs