I am glad you find the recipe useful. Do give it a go. You can leave the salt cured eggs for up to 4 days to get real saltiness. Let me know if you have any queries.
I haven't tried it without baking. I think it would be slippery and difficult to handle. You can try leaving it in the salt for a longer period and keep it in the fridge. But I am not sure how long it would keep.
The oven is just to facilitate the drying. Perhaps dry it in the fridge, uncovered? Or perhaps use a hair dryer - low heat and dry for a few minutes. Let me know how it goes.
Yes you can . You can salt it for a few for days . I keep them in the fridge too. In the frigde.I have one batch already done and dried in the oven. I can use it anytime.
The yolk shape is not round like a ball so the shape is not suitable for moon cakes. After experimenting many times, you can leave the yolks longer to make it saltier.
If you store it in your fridge it can last a long time. I made a batch on 7th July. I left it in the salt for 4 days. I store the cured yolk in the fridge. I just have grated some over my home-made lasagne for my dinner. It tastes good. So it can last 2.5 months, so far. So make a batch. You can make salted egg yolk chicken or prawns.
I have a question! I see many chefs leave their yolks to sit in the salt to cure for a week at a time, is it safe to eat by itself after 24hrs or do i have to add it to a hot dish?And I'm very curious! How do you use the yolks for dumplings? Thank you for all your help!
It is safe to leave the eggs to cure for a week. Salt is the preservation ingredient. The egg yolks will be saltier. For dumplings like bak chang/ joong, the yolks needs to be be salted more than I day. I tried 4 to 5 days. The texture is slightly different from the normal brining method. I use this yolks grated on pasta too. The yolks needs to be put in the oven as in the video, before using . Try grating or chopping it over rice Porridge.
You can leave it for 48 hours or more. I discover that if you want to use it for making dumplings you can leave it for a few days before using. The egg yolks are not suitable for boiling Normally salted egg yolks are steamed or baked for a short time before using. The yolks will disintegrate if boiled.
You can add to your omelette, use it for pandan chiffon cake ( although only1extra white), make meringue, pavlova, as a marinade for meat, etc. Oh I just remember, as a beauty aid to remove blackheads!! I used to do that when I was a teenager! LOL! 😀
Thank you for reaching out. I do use the salt again. I dry it in the oven and use it in my cooking. Some people throw it away. I don't like to waste. It is up to each individual.😄❤
Hi...As I live in a hot tropical climate, do you suggest me to leave the egg yolks overnight in the fridge or on the countertop is ok? I think temperatures can reach 29-30 C. Thanks
I think it should be ok. I am from Malaysia, but I had not done it there. If you are cautious, may I suggest you leave them in the fridge. Please note that the egg yolks are fully covered with the salt. Many thanks and happy trying. Let me know if there are any issues.
I reuse the salt after drying it in the oven. The salt can be used again to make more of this. As for the whites, it can be used in 1. pandan chiffon cake or other types of chiffon cakes cake call for extra whites. 2. The egg whites can be used to make meringue which is egg whites beaten with sugar, piped and then baked. Eg., a pavlova 3. I also add it to my omelettes. Nothing is wasted. Love Food hate waste. I hope this gives you some ideas on how to use the leftovers from this recipe.
This is amazing, I was planning to make salted eggs for the first time and wait for a few weeks. This is so much easier, thank you very much!~
I am glad you find the recipe useful. Do give it a go. You can leave the salt cured eggs for up to 4 days to get real saltiness.
Let me know if you have any queries.
Did you make it
This is GREAT!!!!! I never have the patience to wait 3 weeks so this is awesome!!! Thank you so much for sharing!!!!
You are welcome. You can leave it for a couple of days as well.
Great video, thank you from Tokyo!!
I am glad you like the video.
Thank you for sharing your Salted Egg Yolks. Appreciate it.
Thank you very much for the lovely feedback.
These came out very nice! 🥰
Thank you
Thank you for your wonderful recipe!
My pleasure 😊. I hope you try ut
It is very useful video.
Thank you I am glad you like it.
Ive subscribed and hut the notification bell. Great video. Can you still re use the salt here?
Thank for the subscribe. Yes the salt can be reused. Dry it in a slow oven and you can reuse it.
So much easier. And cheaper! Thank you.
You are most welcome.
How long will they keep in the fridge? Thank you
I have tried keeping it for a month or so in an air tight container.
Hi, can I keep the yolk in the salt for more than 24 hours, to make the salted eggs harder? Thanks.
Yes. You can. It will taste better, more salty.
Thanks for the recipe. Can I just store the cured yols without baking them in the oven? How long will they keep in the fridge if I don't bake them?
I haven't tried it without baking. I think it would be slippery and difficult to handle.
You can try leaving it in the salt for a longer period and keep it in the fridge. But I am not sure how long it would keep.
What is gambada?
Any alternatives for the oven? I don't have one at my place right now 😢
The oven is just to facilitate the drying. Perhaps dry it in the fridge, uncovered? Or perhaps use a hair dryer - low heat and dry for a few minutes.
Let me know how it goes.
Hi Chef
Thanks for your easy and quick method for homemade salted egg yolk. Can I put the container in the fridge to preserve the egg yolk.
Yes you can . You can salt it for a few for days . I keep them in the fridge too. In the frigde.I have one batch already done and dried in the oven. I can use it anytime.
how many days can i keep it in the fridge to use after taking it out of the oven ??
I have kept it for weeks in an airtight container. It will dry up a bit if you keep it longer.
leave overnight in the fridge or anywhere?
You can leave it in the fridge. It will not go bad if it is not in the fridge as the salt is the preserving agent.
Can you use this after rinsing for moon cake? Or do I need to dry it out for 3 hours first?
The yolk shape is not round like a ball so the shape is not suitable for moon cakes.
After experimenting many times, you can leave the yolks longer to make it saltier.
Thank you for the tutorial :). After making it, do you know how long it will last for? I want to make a bunch of these to eat over time :)
If you store it in your fridge it can last a long time. I made a batch on 7th July. I left it in the salt for 4 days. I store the cured yolk in the fridge. I just have grated some over my home-made lasagne for my dinner. It tastes good.
So it can last 2.5 months, so far.
So make a batch. You can make salted egg yolk chicken or prawns.
I have a question! I see many chefs leave their yolks to sit in the salt to cure for a week at a time, is it safe to eat by itself after 24hrs or do i have to add it to a hot dish?And I'm very curious! How do you use the yolks for dumplings? Thank you for all your help!
It is safe to leave the eggs to cure for a week. Salt is the preservation ingredient.
The egg yolks will be saltier.
For dumplings like bak chang/ joong, the yolks needs to be be salted more than I day. I tried 4 to 5 days. The texture is slightly different from the normal brining method.
I use this yolks grated on pasta too. The yolks needs to be put in the oven as in the video, before using . Try grating or chopping it over rice Porridge.
is it okay to leave it in the fridge?
Yes, you can keep it in the fridge.
Can I just boil the egg yolks after 24 hrs? If I leave it for 48 hrs would it be too salty?
You can leave it for 48 hours or more. I discover that if you want to use it for making dumplings you can leave it for a few days before using.
The egg yolks are not suitable for boiling Normally salted egg yolks are steamed or baked for a short time before using. The yolks will disintegrate if boiled.
Apart from steaming with tofu, what else can you do with the egg whites?
You can add to your omelette, use it for pandan chiffon cake ( although only1extra white), make meringue, pavlova, as a marinade for meat, etc.
Oh I just remember, as a beauty aid to remove blackheads!! I used to do that when I was a teenager! LOL! 😀
macaron or meringue are good choices to use up whites too
Yes indeed ❤️
What do you do with the leftover salt, can you reuse it again? Also, are the yolks safe to eat without cooking them In the oven first? Thanks.
Thank you for reaching out. I do use the salt again. I dry it in the oven and use it in my cooking. Some people throw it away.
I don't like to waste. It is up to each individual.😄❤
Hi...As I live in a hot tropical climate, do you suggest me to leave the egg yolks overnight in the fridge or on the countertop is ok? I think temperatures can reach 29-30 C. Thanks
I think it should be ok. I am from Malaysia, but I had not done it there. If you are cautious, may I suggest you leave them in the fridge. Please note that the egg yolks are fully covered with the salt. Many thanks and happy trying. Let me know if there are any issues.
Should have cut it into half to show us how the texture like!
Good idea!
😋😎
I'd make salted egg yolk powder out of these.
That is a good idea 💡 👌. Thank you.
вкусненько))
;_0
😁🙂✌🏼
Thanks.
👌✌🏼😀
Thanks.
🙂👌🙊😁🙊
:-)
That’s tooo salty😂😂
It's not too salty.
Wasting salt
It can be reuse. Just dry them in the oven.
@@Nyonyarecipe then wasting electricity. Haiyaaa
wasting so much salt … wasting albumen ( white side of egg )
I reuse the salt after drying it in the oven. The salt can be used again to make more of this.
As for the whites, it can be used in
1. pandan chiffon cake or other types of chiffon cakes cake call for extra whites.
2. The egg whites can be used to make meringue which is
egg whites beaten with sugar, piped and then baked. Eg., a pavlova
3. I also add it to my omelettes.
Nothing is wasted. Love Food hate waste.
I hope this gives you some ideas on how to use the leftovers from this recipe.