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Quick & Easy Salted Egg Yolks in Less than 24 Hours!

An easy method to make salted egg yolks. Need to wait for 3 to 4 weeks.
Prep Time15 minutes
Cook Time15 minutes
Cure time8 hours
Total Time8 hours 30 minutes
Course: celebration
Cuisine: Chinese
Keyword: Dragon Boat Festival, Dumplings, Easy, Egg, Yolks,
Servings: 5 egg yolks
Calories: 60kcal
Cost: £4.00

Equipment

  • Large container for eggs
  • Bowl for rinsing

Ingredients

  • 5 Fresh eggs
  • 0.7 kg Salt table salt will do

Instructions

  • Pour the salt into the container and level it. It should be about 2 -3 cm high.
  • Use an egg to make indentations in the salt to put in the yolk.
  • Break and separate the eggs and put the egg yolks into the indentations.
  • Cover with more salt. Ensure the yolks are covered by at least 0.5 to 1cm of the salt over it.
  • Leave it for at least 8 hours or overnight. The longer you leave it, the saltier it will get.
  • The next day, carefully remove the yolks from the salt.
  • Rinse the salt out with water. Gently pat dry.
  • Place on baking parchment or paper. It can be used immediately. (like for dumplings or for cooking or baking, making your fav salted egg yolks recipes.)
  • If you do not need it now or have excess, dry it in the oven.
  • Set to the lowest temperature, 60C and dry for 2-3 hours.
  • When done, it can be stored in the fridge for a few weeks.
  • The wet ones can keep for about 1-2 week in the fridge.

Video