The Science of Egg Yolks
 

...and How to Make Them Taste Like Parmesan Cheese

https://www.youtube.com/watch?v=KL4PDa6PpLQ

I knew most of that stuff about egg yolks containing lecithin and acting as an emulsifier, but WHAT - how have I never heard of salt-cured egg yolks before?!

I did notice years ago, while following a more strict 80/15/5 plan, that scrambled egg yolks (no whites) tasted very rich and almost cheesey, and that if I ever had to give up dairy, I'd be using them as a cheese replacement.

Well, now I can give that a try. Here's a video from Ketoconnect.com on how they do it. I saw other recipes, but they all contained sugar. :thdown:

Choline baby.

Haha, how timely is this! I was just reading a recipe yesterday for a keto sourdough-like bread:
https://www.sidechef.com/recipes/29...ourdough_bread/

I thought it sounded like something worth trying, except that it uses 6 egg whites and I found myself thinking, "darn, now what would I do with 6 egg yolks?"

And this sounds perfect to try! Though hope I have enough salt, that may be a problem.

Hehe, that's my problem too, Debbie. I don't want to waste my expensive little container of HalfSalt (half Na, half K). I need a big container of the cheap stuff since most of it is going to waste.

There's a Diet Doctor tortilla recipe that I like which uses mostly whites, like the one you linked above. They say you can use all whites. Good time to try that.

I found I do still have a pretty big container of the cheap salt which I think I bought to make play dough with the grandkids. Good idea! Maybe I can use that and just mix in a few tablespoons of the good pink salt and sea salt.

Ok, I'm giving it a try! I have the sourdough style bread in the over right now. I took a small flat-bottomed casserole dish and layered the cheap salt on the bottom. Then I made six indentations in it with the back of a spoon. I sprinkled the good salt (mixture of pink Himalayan salt and Celtic sea salt) into the indentations. Placed the six egg yolks into the indentations and then sprinkled the yolks again with a mixture of the good salt, and then added the cheap salt on top again to cover them completely. Next step comes in 48 hours. :D But the bread should be ready in 30 more minutes so I'll have some instant gratification with that one. LOL.

Next step! Yolks spent their 48 hours in the salt, now in a very low oven for two hours.

I thought of this thread last night: "I bet Debbie's egg yolks are done." :lol:

I started mine this morning, and of course, the very first one broke. :rolleyes: You'd think I never separated an egg before. Sheesh.

I had a garden salad with salmon the other night - low on supplies so just the last of a head of iceberg lettuce, with a couple finely chopped baby carrots, a sprinkling of chopped pecan, some shredded cheese, some olive oil-hummus dressing, and one of my egg yolks! Ick, it was unbearably salty, I hated it. The yolks all had a fair amount of salt on them ever after removing them from the last. I'll have to knock off a lot more of the salt if I can before I try another one!

Same here, Debbie! I was so disappointed. I even tried to salvage them by rinsing them with water. Nope, still too salty and no nice eggy/parmesan-ish flavour whatsoever. :thdown:

Maybe that's why the other recipes I saw called for half salt and half sugar. Not going there, for obvious reasons.

Not only have I never heard of anything like this, but I am amazed to learn this. I have a feeling I am going to learn so much on this forum.