Discover the secret of flavorful dishes with dried egg yolks

How do you dry egg yolks? Although it may seem complicated, the process involves removing moisture from them, aided by a mixture of sugar and salt, followed by long drying at a low temperature. This treatment changes the yolks' consistency, making them rubbery, which allows them to be sliced or grated. It's very easy to season dishes with dried yolks.

The main goal is to extract and intensify the unique taste and aroma. That's why dried yolk is compared to matured, hard cheese like Parmesan. It is also a source of umami flavor, known as the fifth taste, described as intense and delicious.

Although drying yolks is not an easy process, it has its enthusiasts. For lovers of liquid, creamy, rich-in-fat, and intense yolk flavor, this is a real treat. Dried yolk elevates culinary experiences for dishes like pasta, salads, soups, sauces, and sandwich spreads. There are plenty of possibilities, and just a bit of dried yolk is enough to season a dish. Their flavor and nutritional values are highly concentrated.

What should you remember?

Choose the freshest eggs from a reliable source for drying. You can prepare them using a food dehydrator or an oven. There are two methods to try.

Ingredients:

• 10 eggs
• 4 pounds of salt (or 2 pounds of salt and 2 pounds of sugar)

First method:

1. Thoroughly mix the salt with sugar if you choose to use it.
2. At the bottom of a large container, preferably one with a tightly closing lid, spread half of the salt or the salt and sugar mixture, using a spoon to make 10 indentations corresponding roughly to the size of the yolks.
3. Wash the eggshells with water and mild detergent. You can also scald them with boiling water.
4. Separate the yolks from the whites. Immediately place each yolk into an indentation in the salt.
5. When all the yolks are in the container, gently cover them with the remaining salt. Then, seal the container tightly and place it in the refrigerator for 7-9 days.
6. After this time, remove the yolks and gently rinse each one to remove the excess salt or salt and sugar.
7. Place the yolks on a paper towel, then transfer them to a food dehydrator; drying should take about 10-20 hours.
8. Monitor the degree of drying – the yolks should slightly yield under a finger but still have a firm, solid consistency.

Second method:

1. Separate the whites from the yolks and place the yolks in a bowl.
2. Gently beat the yolks with a fork until a uniform mass is formed.
3. Transfer the beaten yolks onto a baking sheet lined with parchment paper.
4. Place the sheet in an oven preheated to 120 degrees Fahrenheit and dry the yolks for about 3 hours; they should be hard and dry.
5. Finally, cool the dried mass thoroughly, then grind it into a powder in a blender or coffee grinder.

Remember!

Store dried yolks in a tightly closed container to protect them from moisture.