Egg-cellent Preserves

Brined, cured, or pickled eggs make unique additions to any pantry, and their distinctive flavors can be enjoyed for weeks to come.

| April/May 2019

 salt-and-vinegar
Salt and vinegar are key to preserving a bounty of fresh eggs in spring.
Photo courtesy Aubrie Pick

Compact in size, potent in nutrition, easy to cook, and delicious to eat, eggs are a gift to protein lovers everywhere. Add the transformation of a cured egg, and the possibilities are endless. Cured and pickled eggs have a texture that’s unique; they become firmer and meatier, and you can imbue them with herbs and spices to bring extra flavor to any dish.

As with most preserves, salt and vinegar are the key players here, and both yield unique results that must be tested and tasted to be believed. So whether your chickens are producing more eggs than you can use, or you’ve found a farmers market deal that’s too good to pass up, if you’re fortunate enough to have a genuine surplus of fresh eggs in your life, these recipes are for you.

Dry-Cured Egg Yolks

Time: About 4 days.



Perhaps you’ve just whipped up a bunch of meringues, or an angel food cake, or macaroons, and you’ve found yourself with egg yolks to spare. Try salt-curing your bounty, and you’ll have a delicious secret ingredient at the ready. Use them as you would Parmesan cheese for the same sort of savory, salty flavor: Grate them over pasta, soups, or stews, or sprinkle them over avocado toast. You can also add flavors such as cayenne or dried herbs (powdery-fine so as not to break the yolks) to the cure if you want to mix things up. The following recipe scales up or down well. Plan on using 3/4 cup each of sugar and salt for every 4 yolks.

Yield: 8 yolks.



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