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If you’re tired of frying or boiling eggs, you can try this new method of preparation that will catch your interest and is popular among chefs and becoming fashionable.
Yolks only need to be soaked in salt and sugar for a few days
This method mainly consists of placing several yolks into a mixture of sugar and salt, which causes the yolks to dry and their flavor to become more pronounced. The result is a great snack with a mix of salty and sweet tastes. These “cooked” yolks are tasty, but they have a strong salty flavor, so it’s best to use them as a seasoning rather than as a main course. For example, you can grate them over pasta, use them on popcorn, toast, or in salads. Try adding them to classic scrambled eggs as well.
You won’t find these hardened yolks in any store, but you can prepare them at home.
In the first step you must mix a larger amount of salt and sugar in a bowl and stir thoroughly. Put half of the mixture on the bottom of a baking dish. Then separate 4 yolks from the whites, place the yolks into the prepared dish and cover them with the remaining mixture so they are not visible. Wrap the whole thing in aluminum foil and place it in the refrigerator for four days.
In the refrigerator the yolks will then last up to two weeks
After this time, take the yolks out of the refrigerator and carefully remove the salt and sugar from them with a brush. Rinse the yolks with cold water so that the remaining mixture is completely removed. Place the yolks on a paper towel to absorb the water. Then place them on baking paper on a perforated baking tray. Bake the yolks at 150 degrees Celsius for about two hours. After two hours the yolks will resemble dried apricots and should be semi-firm.
This way you can keep them in the refrigerator for up to two weeks if you store them in an airtight container. You can then simply take them out and use them as a seasoning or as a side to meats or salads. So if you have leftover yolks from baking desserts, you have a great use for them so you don’t have to throw them away. They will also be useful in other desserts where you don’t need the whites.
