Cured/salted egg yolk is a popular ingredient in places like Singapore and Malaysia, and you were right about just scratching the surface. We make sauces with it, coat and fry seafood/meat with it, and even put them on potato (sometimes dried fish-skin) crisps. Look up some salted egg yolk recipes - my favourite has to be salted egg yolk prawn.
Terry, that's what I thought, too, when at the beginning of the vid he was grating the yolk over the elbow macaroni. Kinda like on one of Ethan's early vids when he was talking about nuts and at the end I was sure he said, "I'll cashew later!"
henryst19 Stahhhp it. Your jyolks aren’t funny. They aren’t good- they’re not even alwhite. No one is cracking up over them- no one will be poaching them to use themselves so just stahhhp. Omletting you off with a warning this time but if I catch you doing it again I’m going to find you and make your life a live in shell. You’ll whisk you were never born as you scramble for safety and runny away. I don’t give a cluck- I’m a hard boiled basket case. I’ll be chicken in on you from timer to timer to make sure you’re being a good egg....
Put them on almost ANYTHING. Side of broccoli & cauliflower? Yup. Slice of beef? Yup. Sprinkle on soup? Sure (although the flavor gets lots, use it more as a garnish). Caesar salad? Definitely. Mashed potatoes? Yup. Just mix into the salt whatever spices you want to use to enhance your savory food flavors.
Best video so far. I can't count how many other videos I've watched on this hoping they can provide an alternative method if you don't have an oven. Also great how you confirmed that we can reuse the salt used for curing the yolks. Thanks！
thank you 💖 clear and very informative 🙈 i cannot believe i have never heard not tried these.. i was trying to find a way to preserve yolks because eating 4 eggs whole at once feels too yolky and rich 😸i am so happy this is like a huge eye opener 🌻💖thank you
This was awesome... you made it seem super simple. I watched a similar video from Bon Appetit with Brad Leone, and wanted to try this then... now, after watching your video, I want to try it even more ! I like the short cut of drying them in the oven !!
@@EthanChlebowski I have my first batch of egg yokes curing ! I am excited to give them a try... *taking a few pictures along the way.... thanks for the inspiration..
I think I saw a restaurant doing this with sugar somewhere? I can't remember if they left the yolks in sugar or not. But they grated the yolks over ice cream afterwards, apparently it's really yummy
Eyo we fast cure yolks in soy sauce or fish sauce in Thailand but still runny, for topping over all kinds of rice bowls with stir fries, steaks, teppenyaki whatever, it's dope and simple man y'all give it a try
Chrysippus: Yes, it's safe to re-use the salt for whatever you with. Salt and sugar are natural preservatives. In this case it's simply flavored salt. Delicious. However this version is unnecessarily overly dehydrated.
@@anti-ethniccleansing465 I work in a Mc Donald's. I think I know. Long sleeves are banned in restaurant kitchens. They get dirty and cross-contaminate, they catch fire, they catch on pan handles and shit, they're just generally impractical.
Uh, that's really interesting! I might make some and mess around with them. Maybe you could do a follow-up video about interesting things to do with egg whites? 🙂
Wabafoodie, just read the comments for ideas or look up recipes originating from Asian people. Not that his version is unnecessarily overly dehydrated.
If I'm going to reuse the curing mixture what steps do I need to take? Like if I threw it in the oven with the eggs to dry would that be sufficient to then reuse it immediately and start up a new batch?
Yes. Dry in the oven at lowest setting for an hour or leave out overnight to dry. It's safe to re-use the salt for whatever you wish. Salt and sugar are natural preservatives. In this case it's simply flavored salt. Delicious. However this version of yolks is unnecessarily overly dehydrated.
Ok so I just finished my first batch of these but to me all they taste like is salt... I did a 50/50 salt/sugar mix without other flavour but I figured it would at least taste like egg or something... Did I do something wrong?
@@bozoxxx79125 It was coarse salt. My sister-in-law had some and she said it did taste like egg yolk so maybe my palette just isn't discerning enough to notice it. I've been putting it on stuff and it does taste good but I don't feel like it's adding any more flavour than just adding salt would do. More research is needed lol :P My oven doesn't go below 180 so I'm wondering if they are getting cooked a bit while I dry them. I've picked up some cheesecloth and will try drying them that way for the next batch.
@@lukebarredo4180 So the batch I'm cheeseclothing has been hanging in the fridge for 3 days so far. I'll report back on the results. I also started curing another batch and I added to the mixture a bunch of soup seasoning packets, since I use the noodles but rarely the seasoning. Might be a mistake but I'm interested to see how they turn out lol :P
Any suggestion on uses for the egg whites beyound meringues? Thanks for the idea, for some reason i keep think egg noodle now. Take care and God bless one and all.
Salty preserved eggs are actually a dish in Asian cuisine and have been around for hundreds of years. They’re delicious. I think you just discovered how to make them. We submerged the whole eggs in salt water though.
They look pretty solid out of the salt and a good texture out of the salt once brushed off. Look good to take bites out of them at that time. Do you need to put them in the oven/cheese cloth afterwards for safety or something?
Yea if it goes low enough. 200 F is probably the highest I would try them or they might start to curdle to quick. Alternatively, you can let them hang in your oven or the fridge in cheesecloth
When you saved the salt for the next batch, did you attempt to dry it? I am putting my yolks in the cold smoker for an hour to two this evening! Thank you.
In Asia, they have cured duck eggs but the curing process was done on the whole egg. While you can do the way in the video, you can save much more time doing it the Asian way.
As over-dehydrated as these are, they will last for months. Salt is a natural preservative. Bacteria can not live in salt. That's why salted meat and vegetables were regular preservation techniques before refrigeration existed. However this is not the best recipe for this. There are much better recipes that are more authentic. Asian have been making whole salted eggs in the shell since the 5th Century AD - over 1,500 years ago. Look for recipes from Asians. Get some at an asian grocery and you don't have to make them. Try them. Then you will understand there is NO comparison.
So I finally got around to trying this. After 7 days, the egg yolks were only about 90% "set". Still liquidity on top and when I baked them, they even started dripping. Has anyone ever had this happen and is there any way to deal with this? Not a deal breaker, but a bit messy.
I always just crack the egg, dump it in my hand, reach down with my other hand, pull out the yolk and jiggle off the egg snot, then put it in the salt... am I a monster?! I got soap and water! lol!
If anyone out there has a chance to do this with duck eggs, DO IT. It is a truly magical flavor experience.
Bro imagine ostrich egg 😳
i’m gonna try this with all my ducks eggs
Nice, I have duck egg, but they’re saved for a Vietnamese dish
@@zzztriplezzz5264 HOLY-
Lowkey did this with dog poop and it really adds contrast
Cured/salted egg yolk is a popular ingredient in places like Singapore and Malaysia, and you were right about just scratching the surface. We make sauces with it, coat and fry seafood/meat with it, and even put them on potato (sometimes dried fish-skin) crisps. Look up some salted egg yolk recipes - my favourite has to be salted egg yolk prawn.
This is a wild combination of Binging with Babish's music and Brad Leone's "excavation" of cured egg yolks, and the professionalism of Joshua Weissman
This is literally Binging with Babish's music. LoL
Right?! I found his channel just yesterday and I wish he gets more subscribers!
the successor
@@MarX8883 Its not his music. Sure, He uses it. But he doesnt own it.
@@hydrus2076 hes known for it though, kinda whack that this guy uses it lol, should ride his own wave
Cured egg carbonara? The pastabilities really are endless 😉
I’m picking up what your putting down 😬
Terry, that's what I thought, too, when at the beginning of the vid he was grating the yolk over the elbow macaroni. Kinda like on one of Ethan's early vids when he was talking about nuts and at the end I was sure he said, "I'll cashew later!"
I am so eggcited to try this new eggcelent recipe
henryst19 Stahhhp it. Your jyolks aren’t funny. They aren’t good- they’re not even alwhite. No one is cracking up over them- no one will be poaching them to use themselves so just stahhhp. Omletting you off with a warning this time but if I catch you doing it again I’m going to find you and make your life a live in shell. You’ll whisk you were never born as you scramble for safety and runny away. I don’t give a cluck- I’m a hard boiled basket case. I’ll be chicken in on you from timer to timer to make sure you’re being a good egg....
Put them on almost ANYTHING. Side of broccoli & cauliflower? Yup. Slice of beef? Yup. Sprinkle on soup? Sure (although the flavor gets lots, use it more as a garnish). Caesar salad? Definitely. Mashed potatoes? Yup. Just mix into the salt whatever spices you want to use to enhance your savory food flavors.
I hadn't thought about mashed potatoes, that's a fantastic idea.
Best video so far. I can't count how many other videos I've watched on this hoping they can provide an alternative method if you don't have an oven. Also great how you confirmed that we can reuse the salt used for curing the yolks. Thanks！
3:35 did my man just say it shreds like cheese OR Parmesan
I mean parmesan is on another level
everybody knows all cheese are just different varieties of Gouda
"Why be a king, when you can be a god?"
npviking Marshall mathers
Yes and he magically added a "J" to the word Parmesan too! 🤷🏻♀️
thank you 💖 clear and very informative 🙈 i cannot believe i have never heard not tried these.. i was trying to find a way to preserve yolks because eating 4 eggs whole at once feels too yolky and rich 😸i am so happy this is like a huge eye opener 🌻💖thank you
This was awesome... you made it seem super simple. I watched a similar video from Bon Appetit with Brad Leone, and wanted to try this then... now, after watching your video, I want to try it even more ! I like the short cut of drying them in the oven !!
Glad to hear it! The oven method works great to save a bunch of time.
@@EthanChlebowski I have my first batch of egg yokes curing ! I am excited to give them a try... *taking a few pictures along the way.... thanks for the inspiration..
I think I saw a restaurant doing this with sugar somewhere? I can't remember if they left the yolks in sugar or not. But they grated the yolks over ice cream afterwards, apparently it's really yummy
It's the What's Eating Dan video on egg yolks from America's Test Kitchen
the ones i make usually use a 1:1 ratio of salt and sugar, and they come out good! not too salty and not too sweet.
I've seen people using it to make mayo-like sauces since the yolk still holds its emulsification properties
An oven will stay at around 80F with just the light on, so 4 or 5 hours in there would do it , too.
FINALLY an egg recipe I can try!! I'm allergic to the whites, but not the yolks.
Cured and salted whole eggs is a common food staple in Chinese cuisine.
So?
Ok?
Eyo we fast cure yolks in soy sauce or fish sauce in Thailand but still runny, for topping over all kinds of rice bowls with stir fries, steaks, teppenyaki whatever, it's dope and simple man y'all give it a try
I have done this but I do it with teriyaki sauce or soy sauce, the eggs don't turn out hard and it only takes over night. Soo good!!!!
I was looking for a way to use my leftover egg yolks and I like this salty option much better than the sweet ones out there.
Discovered your channel today and have been loving your videos. Really great recipes and videoquality.
Damn, the old binging with babish music.
Never knew you could do this. Thank you for the new thing I learned today
You're welcome brother 🙏
Thanks for the vid. Was wondering what to give to all the obnoxious kids on Halloween
Chaotic evil at its finest.
PinkMuffin I mean, what are they gonna do? Egg my house with their dehydrated eggs?
You Monster..
why would you want some 1 dollar candy bar instead of an amazing food?
Would rather have these than candy any day. One of my favorite childhood foods.
I've just made some, and I'm putting one in a mooncake. Wishh me luck!
2:23 How many times do you think you would be able to reuse the curing mix before it needed to be tossed out?
A couple questions:
1) can you use Iodized salt?
2) is it really safe to save/reuse the salt?
1: yes
2: yes. A bit disgusting though..
@@andersfrjkclausen5968 No. Not disgusting. Simply flavored salt. No bacteria survives in the salt.
Chrysippus: Yes, it's safe to re-use the salt for whatever you with. Salt and sugar are natural preservatives. In this case it's simply flavored salt. Delicious. However this version is unnecessarily overly dehydrated.
Cured them adding smoked paprika and black pepper to the salt! Great if you want to add a nice little eggy accent to your carbonara!
i am trying smoked Chipotle.
It's way better than I expected.
0:40 the pastabilities are limitless
2:30
The fact that he didn’t roll up his sleeves bothers me
@It’s Doctor
Wtf? Why??
@@anti-ethniccleansing465 I work in a Mc Donald's. I think I know.
Long sleeves are banned in restaurant kitchens. They get dirty and cross-contaminate, they catch fire, they catch on pan handles and shit, they're just generally impractical.
@@khaorix2667 lmao
How long do these last for? They seem interesting in a hiking/survival way.
almost a month
Adonai: Since these are so dehydrated, they'll last for months. Salt is a natural preservative. This version is unnecessarily overly dehydrated.
I left mine in the dryer overnight but should still be fine right?
Lotus leaf bun.
Seared Thornback, blanched red bell pepper, leek sprouts and cured egg yolk shavings.
Does the leftover salt need to be stored in a specific way or can it go in the pantry?
Nope! Just let the salt dry out in the open air overnight then store it in the pantry in a bag or container.
Ethan Chlebowski that sounds like it would foster mold, since the salt has been absorbing moisture.
Nathan Ok brine is mainly water and salt so it sounds ok to me but i’m a dummy.
@@nathdoutia dry the salt first!
On a further note, any issues with using the left over salt in other dishes?
3:48 with the quarantine and all I bet everyone's OCD with a clean home is on the edge... and could barely see that mac and cheese fall of the bowl.
I like to shave mine into a bowl of grits. Bonus points if you do a mix of manchego and salted egg yolk.
Kali Restaurant in Los Angeles uses sugar-cured yolks as a topping on gelato.
Who keeps letting them use our Hindu god names like this...
PERFECT .THANKS FOR SHARING
Is the sugar necessary? can we skip adding sugar?
we got a bunch of salted egg recipes where I'm from. its kind of a craze rn, with chicken, pizzas, pasta, anything. you name it
And where are u from
@@gudgejm Malaysia
I love putting this on avocado toast, with some smokey sriracha on top..
It looks so much like lemon zest when grated!
Uh, that's really interesting! I might make some and mess around with them. Maybe you could do a follow-up video about interesting things to do with egg whites? 🙂
Yea they are a lot of fun to use, that’s an idea! I just used all mine for some scrambled eggs haha.
Wabafoodie, just read the comments for ideas or look up recipes originating from Asian people. Not that his version is unnecessarily overly dehydrated.
If I'm going to reuse the curing mixture what steps do I need to take? Like if I threw it in the oven with the eggs to dry would that be sufficient to then reuse it immediately and start up a new batch?
yeah just make sure the salt is dry first then you can store it or use it again
Yes. Dry in the oven at lowest setting for an hour or leave out overnight to dry. It's safe to re-use the salt for whatever you wish. Salt and sugar are natural preservatives. In this case it's simply flavored salt. Delicious. However this version of yolks is unnecessarily overly dehydrated.
Ok so I just finished my first batch of these but to me all they taste like is salt... I did a 50/50 salt/sugar mix without other flavour but I figured it would at least taste like egg or something... Did I do something wrong?
coarse salt or fine salt? try a 1:3 salt to sugar. thats what i use for gravlax soo im presuming it should work better
@@bozoxxx79125 It was coarse salt. My sister-in-law had some and she said it did taste like egg yolk so maybe my palette just isn't discerning enough to notice it. I've been putting it on stuff and it does taste good but I don't feel like it's adding any more flavour than just adding salt would do. More research is needed lol :P
My oven doesn't go below 180 so I'm wondering if they are getting cooked a bit while I dry them. I've picked up some cheesecloth and will try drying them that way for the next batch.
@@imaytag yes do that. Let us know the outcome. They look oddly satisfying.
imaytag what happened?
@@lukebarredo4180 So the batch I'm cheeseclothing has been hanging in the fridge for 3 days so far. I'll report back on the results. I also started curing another batch and I added to the mixture a bunch of soup seasoning packets, since I use the noodles but rarely the seasoning. Might be a mistake but I'm interested to see how they turn out lol :P
Any suggestion on uses for the egg whites beyound meringues? Thanks for the idea, for some reason i keep think egg noodle now. Take care and God bless one and all.
Angel food cake, waffles, etc.
How do they they taste by themselves? Are they good or do you need to grate them and add to something else?
Tastes like an egg yolk with salt.
I cooked some sunny side ups and shredded some dried eggs on em tasted good
I'm going to try and salt cure confit yolks, to infuse them with herb flavors. Really curious what that will do.
Ethan Chlebowski, Adam Ragusea, Pro Home Cooks, and Joshua Weismann. The four of them together basically constitute the Bible of cooking.
Thanks!
Great! Who knew cured eggs.
Really cool recipe! But what's the point of brushing off the excess salt before rinsing?
yolk and cerial, yum
Salty preserved eggs are actually a dish in Asian cuisine and have been around for hundreds of years. They’re delicious. I think you just discovered how to make them. We submerged the whole eggs in salt water though.
If you want to have more ideas on how to use the salted eggs, you can check out how Asians use it in their food.
Nguyễn Thư: Salted eggs have been around since the 5th Century AD -over 1,500 years ago.
If you are in a rush, dinner party or what not, swapping out the salt mix speeds it up.
so much better than the babish channel. thanks!
1:53 - Don't worry I always do that
I like to make these, put them in old BabyBel cheese wrappers, and piss off everyone in the whole world.
Thanks so much this helped me out
Nicely done.
4:26 I should call her
🤦🏻♂️
They look pretty solid out of the salt and a good texture out of the salt once brushed off. Look good to take bites out of them at that time. Do you need to put them in the oven/cheese cloth afterwards for safety or something?
i was thinking the same i belive u dont need to put them in the oven
0:59 did you mean 50 grams or is chili powder incredibly light?
sounds good ill try it
I was dubious but watched anyway. This is so cool!
It's pretty sweet. Fun kitchen project and a tasty ingredient.
Egg archaeology! Can you do it with salt only? Or does the sugar do something special?
I use them in salads, also on top of my ramein.
ooh man i am still confused, would any salt will work?
Great video! What else can you use if you don't have cheese cloth?
anyone else mildly infuriated he used the long side of the egg to make the dimples?
Not at all
Try adding to your next grilled cheese and it’ll be the best you’ve ever had.
I'm going to add these to my lo mai gai (Chinese chicken glutinous rice)
would it be possible to use an air fryer vs. an oven? Current oven situation is broken :(
Yea if it goes low enough. 200 F is probably the highest I would try them or they might start to curdle to quick.
Alternatively, you can let them hang in your oven or the fridge in cheesecloth
love it !
How long can you keep them after they are ready to use ?
the real question, I am asking my self now
This is some Michelin star stuff right here
is it also ok to airfry to the yolks?
mmm a creamy lemon or lime sauce, spicy even. for eggs or my tacos.
Why brush off salt when you're about to wash them?
To waste less salt. You can reuse whatever doesn't get washed down the sink
Ghali Farouk Sekkat: if you don't brush off the salt, they'd be to salty.
When you saved the salt for the next batch, did you attempt to dry it? I am putting my yolks in the cold smoker for an hour to two this evening! Thank you.
Dry it out before saving the salt. Leave it out overnight or dry in lowest oven setting for an hour. Consider it flavored salt.
How do they taste just by themselves? These things would be a super nutrient dense "survival food" if you dehydrated them completely.
Like salted egg yolk.
In Asia, they have cured duck eggs but the curing process was done on the whole egg.
While you can do the way in the video, you can save much more time doing it the Asian way.
And you don't waste the egg white.
do you keep it in the fridge? how long can it be stored?
This is an overly dehydrated version that will last for months. Fridge is fine.
For how long the final product can be stored?
At least a month or two in the fridge.
Does it taste good?
Thnx 👍🏻
Any carb free so sugar free options?
Grilled cheese, but cured egg yolk instead of cheese
Let's do this with duck eggs to see what happens
Fried wings coated in salted egg yolk sauce!!
Does it work in microwave as well ?
Hey, Ethan. Did you try to make some bread with this?
The main part you left out was how to successfully separate the egg yolk without breaking it, and whether or not you can still cure a Broken Yolk
The lowest setting in my oven is 30 degrees Celsius. Is that too low o?
0:40 did he really just say 'pastabilities'?
finally a vegan option for grated cheese.
Jokes?
why drink milk when you can eat raw ground beef!
Southeast Asians have various fried foods coated in Salted Egg Sauce.
After curing for 5 days, how long exactly do they last? 4 weeks? 3 months? pls let me know :">
4ever
They last as long as jerky
As over-dehydrated as these are, they will last for months. Salt is a natural preservative. Bacteria can not live in salt. That's why salted meat and vegetables were regular preservation techniques before refrigeration existed. However this is not the best recipe for this. There are much better recipes that are more authentic. Asian have been making whole salted eggs in the shell since the 5th Century AD - over 1,500 years ago. Look for recipes from Asians. Get some at an asian grocery and you don't have to make them. Try them. Then you will understand there is NO comparison.
So I finally got around to trying this. After 7 days, the egg yolks were only about 90% "set". Still liquidity on top and when I baked them, they even started dripping. Has anyone ever had this happen and is there any way to deal with this? Not a deal breaker, but a bit messy.
more salt around ?
for how long and how do you store it?
As dry as his version is, it will last for months. It is overly dehydrated.
Whats the conservation time ? Can you freeze them if you have too much ?
1-2 months
I always just crack the egg, dump it in my hand, reach down with my other hand, pull out the yolk and jiggle off the egg snot, then put it in the salt... am I a monster?! I got soap and water! lol!