How To Make Easy Cured Egg Yolks
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- Опубліковано 20 вер 2024
- Cured egg yolks are the mysterious, and slightly strange homemade condiment that everyone should be making. For something as fancy sounding as it is, the recipe itself is extraordinarily simple. Little salt, little sugar, and some patience. Put that stuff on EVERYTHING.
Recipe: www.joshuaweis...
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I forgot to say it at the end but uhm if ya made it here to the comments.... don’t forget to like and subscribe. Tysm ily and u are important. ❤️
Put it on vanilla ice cream
This was a great video thank you. Also loved the Graham reference on avacado toast baha.
What about those ppl who don't have a dehydrator!!
Dude! Try using just sugar with nutmeg and maybe some vanilla bean and cinnamon and grate that over ice cream for an eggnog topping.
You could try '...and I will see you next time' instead of '... week'. Doesn't change the structure of your original (and beloved) sign off at all.
*Joshua:* Adds it to all these fancy foods
*Me:* Thinks about adding it to cup noodles
MrPcanfly that’s sounds delicious
It would probably elevate them, tbh. But if you're making cured eggs, you may as well.make some real food.
You’re a lowkey Smurf bro.
@@Lemonsfreedom you're built like one.
Bruh five days preparing them just to add it to some noodles
You might as well put the entire egg in the damn noodles
"You guys should really make these at home"
3:38 "we're just going to use our DeHyDrAtOr"
Multiple times across the video it was said that you can use an oven instead
QuadLamb031275 it was a joke though
right? hahaha but the oven do works just fine. And the yolks are freaking delicious, definetelly worth doing it at home
Check out Bon Appetite, they just posted a video of brad. He wraps it in cheese cloth to prove you can just air dry them
@@brittany3232 Yeah, the only problems with cheese cloth is that, depending on how humid is the air where you live, it might take a lot of time or not get dry very well, but I'm just guessing hahaha
Most underrated food God on UA-cam.
Black magic condiment
Right? What an incredible channel. Love this guy!
PERIODT!!
People follow him because of his humour and ofcourse of using both the metric and imperial system
Hey I left my eggs in the dryer overnight. You think they are still alright?
Not sure if this has been said BUT
In Japan, they make this wonderful cured egg parallel called 黄身の醤油漬け (kimi no shouyuzuke/soy sauce marinaded yolk). You isolate the yolk and put it in a container, then submerge it in soy sauce and mirin (I like to add a bit of sesame oil in it). Put a lid or saran wrap over it, then leave it in the fridge for 1-2 days. The low temperature transforms it into this super dense gooey divinity with the consistency of a soft boiled yolk (but a little firmer) that you can put over rice (this is called かけごはん/kake gohan) or honestly, like Joshua said, put it on anything you like.
This cured egg looks amazing though, and I can't wait to try my hands on it!
I must try this. Thanks!
@KingCai72 wait... what?
Oh hell yeah, I make that all the time and it tastes so amazing!
Allison Lee Sounds interesting. Probably gonna try this one, too. I like sesame
Allison Lee TKG❤️
Your outro should just be you closing the drawer.
Nice ideaa
"now f*** off" - *slams cupboard shut*
Good idea
Yeah!
ButterSplatter a simple yet brilliant idea
This looks like a weird ingredient you'd see to enhance the flavor profile of a dish in the anime Food Wars.
Got that grilled squid with peanut butter?
Ferociously Malicious Rain 😂😂😂
Lol
Agreed
So I'm not the only one hahahaha
Joshua: Is a chef and a food enthusiast, has literally every kitchen appliance known to man, which he flexes about in every single video.
Also Joshua: Uses a potato to make indents in the cure mixture
Yeah and a marble counter in a kitchen the you can't put water on.. over compensating
The process of curing converts a lot of the fatty acids in the yolk to oleic acid, which is responsible for creamy/buttery flavors.
Wait are the fatty acids or the oleic acid responsible for creamy/buttery flavors??
@@iluvearth99 the oleic acid is high on the buttery/creamy spectrum. All of the fatty acids contribute to that flavor profile, but oleic acid is distinctly rich, while other fatty acids, like linoleic acid, seem primarily to block flavor reception. The science goes deeper than I can fully grasp, but, in a nutshell, curing enhances the best qualities of the egg yolk.
@Aiyaluna Yourke the 'smooth' feeling that coats the palate is due to lecithin, an emulsifier that turns eggs, oil, and vinegar into mayonnaise
Oleic acid is a fatty acid. Did you mean one or some of the *other* fatty acids become a *different* fatty acid? If so, which ones?
That's because egg yolks have a similar fat and protein content to cheeses. So you're essentially making chicken cheese.
It is 2:40am and you are blowing my mind with chicken cheeses
It would have cost you $0 to not say “chicken cheese”
chicken cheese is way richer though
@ㅤㅤღنورღ Cheese has a way higher concentration of fat and protein than regular milk.
Thanks! I hate it!
Do some black garlic next!
Yes! I second that motion!
This one is on the list :). I've got a ton of long-time projects that are in the works (mainly fermentation).
I can't wait!
@@JoshuaWeissman Will those ferments be on sone friday's? Or just throughout the week?
beef tartar and raw milk ice cream
Oooooh, I thought they were CURSED egg yolks. Good video though, despite the lack of hexes
They are kinda cursed if you ask me, they may be good but... *solid* egg yolks?
*giggles and rolls eyes*
I know a couple of forest witches that make cursed egg yolks. I'll see if they'll give me the recipe.
Always make friends with the local forest witches. They really come through for you in a bind! Just...don't let them know if you have children. No. Srsly.
@@ae31860 that was a very nice and vivid description...
Actually, you can use cured egg yolks on dessert. See Cook's Illustrated's recipe for Salted Burbon Caramel-Cured Egg Yolks on ice cream.
Sarika Gupta candied egg yolk. Use sugar instead of salt
Nancy Sheep sugar cannot really absorb much liquid like salt
Yfrost Yz use more sugar
Sarika Gupta he said *maybe* not desserts
@@cin3859 Salt works fine too. Cured yolks are really commonly used in desserts in Asia like mooncakes, muffins, sweetbreads, etc. I mean, I'm not a fan but I guess it's good for most people.
Joshua Weissman: maybe not for desert
Mooncake: Am I a joke to you?
"Even if it affects your ability to buy a house" 😂😂🤣 I died
Graham Stephan reference I'm pretty sure
I love the way you opened that dehydrator & ate that pasta. Pure enthusiasm. Love it.
THAT was THE perfect outro !
Simple. Natural. Without even trying.
You’re an old soul, Joshua. I’m in my fifties (early!) and I find myself enjoying your advice on life as much as I do your cooking. On that subject, my whole family loves your channel. You and Anthony Bourdain, and Jim Lahey, and Howard Mitchum (via Mr. Bourdain, God rest his soul) and a couple others, have helped me in my journey to take my love of cooking from a hobby up the spectrum towards something that is more than that, something special for me, and something I do for others that shares my love of cooking with them in a tangible way. Thank you! And keep raising that game of yours!
Avocado life is a fine replacement for a place to live.
Cured egg yolks are called ‘金沙‘(golden sand) in chinese cooking...I am so happy you bring this to more people in the west, this is one of the thing I really love and would like to share with more people.
He's using condiments from previous videos... in his new videos! ... He's become too powerful!!! (#Over9000)
He's a feedback loop. Call John Connor.
Where's the link?
Right?! I was wondering what that bowl of food was it looked so bomb-now I gotta do both
Iiiiiipppppip
for those that dont want to use a dehydrator or oven bake it. you can also wrap them in cheesecloth (either individually or in a row and tied between the yolks) and hang them in your fridge for a week - 10 days also works
It's absolutely insane how much your channel is blowing up the past weeks and I love it!
You've given me so many tips on how to handle stuff in the kitchen and I'm super thankful for it.
I think this is the first video I had ever watched from your channel. It has been exactly a year and I am hooked! You are very informative and talented. These yolks have changed my life!
I'd love to see you do a collab with Binging with Babish or Bon Appetít!!
Gottalove Walruses a Collab with babish would make me have a foodgasm
My God, imagine him and Brad in the same room, nerding it up
Dan all the way baby.
Yup...gonna do it. Can’t wait to taste it! Very interesting concept...
“I’m all about the avocado toast life... even if it affects your ability to buy a home.” - I straight up CACKLED 🤣🤣🤣
YSAC reference
If you think that's funny, check out You Suck at Cooking on UA-cam
This guy just looks and sounds he can turn water into weed
Joshua Christ, he who turns the water into cannabis and turns the fish into blunts.
you didnt make this
@@natopotato5827 wdym
Ravi Oly honestly didn’t saw it on one of his different videos in comments a while ago. I just thought about it when I watched this.
If he can the mere sight of him would make Snoop Dog Jizz his pants .
well, josh, your eating clip convinced me. i'm surprised your wooden surface didn't break.
about the avocado toast: don't worry. after all, you are what you eat, and not where you live. right?
an outro: now i gotta go eat that (recipe of the day)
Mostly nobody:
Me: *excited because I’m allergic to egg white*
What can you eat omg-
I never knew that was an actual thing
how did you realize you were allergic to egg whites but not eggs in general?
@@redditpositorio5574 probably try carbonara or somthing and alergic didn't kick in
*laughs in grew-out-of-egg-allergy*
So it’s traditional in China and we have cured yolk ice cream.🤤
How do you make it?
Velsbasketcase grate it and mix it up with ice cream, that simple.
I've never even considered this - never even conceptualized it - but now I'm hooked!! Fantastic!!
I swear, every single time I google how to do something because you haven't done a video on it, within days you put out a video on how to do it.
Why were you searching up how to cure egg yolks. 😕
@@Milkpastasoup There are a few Asian dessert recipes I have wanted to try that call for cured egg yolks as well as a Chinese mustard recipe :)
You are moving up to my top 10 culinary channel after this.
Thank you for listening about the environmentally friendly options! Also great video, I’m going to have to try making these :)
I appreciated that too
acTuAlly, there’s a Vietnamese cake that uses salted eggs and I think shredded pork and yes, it is a sweet dessert.
Yeah, that's not a dessert.
The way he tapped out after one bite of that pasta
Tried these and wow. Amazing! Love it grated on steaks, burgers, any kind of toasted bread, and many different pastas. Thanks for the vid!
Seems like making them in a cupcake tray would be a better idea
yeah
That's how I did it, worked great!
Genius
Hello ))))))))
You are just too adorable 😁
Now I want to get up and go cure some egg yolks in the middle of the night.
Ashlie Cameron Do it
Is the cure reusable? kinda seems like a waste to throw it all away for a dozen eggs or so
Same thing I was wondering.
You can always make the yolks in the egg shell, that method uses a lot less cure. There is many ways you can reuse it! Depending on what blend you're having: for the one in the video (with all the aromatics) you can save a big part and use it for canning foods, another to season/rub meat and another part for congee. If you use the basic recipe (just salt and sugar) you can mix with vinegar and make a beautiful cleaner for greasy pots and pans, you can mix it with a little baking soda and orange/lemon rind and make a lovely scrub for your skin (elbows, feet). There is many possibilities : )
@@MortalWastingThyme Yes, but can i use it to make MORE eggs? like, if i spread it out in the oven and baked it to sanitize/dry it without cooking to a temp that would dissolve the sugar
@@Electrovolutiona Of course you can use it again* Salt by itself kills a lot of bacteria but if you are still concerned, how about keeping it in the freezer between uses? I would't heat it at any temp because the sugar caramelizes/browns.
*The cleaner you work, the cleaner your cure will be: when separating the yolk, try to leave all the white out & when placing the yolk, try not to smear egg over the rest of the cure. Use pasteurized eggs.
(Making a comment to also know a safe answer)
These would be a great addition to instant ramen
"...so I will see you, next time" it's my favorite so far :)
Okay, I did this, at home, in an oven. I didn't have a fancy blender to cut and mix the spices and herbs so I just used whatever I had in spices grinders bought at a grocery store nearby. And the result was... VERY GOOD. I liked it a lot, put some on a sandwich. For all russian/east-european folks out here, surprisingly - very reminiscent of SALO.
THAT LOOKS GOOD. I DON'T KNOW WHY BUT I WANT IT.
THE BAD NEWS ARE THAT I AM TOOOOOO LAZY TO DO IT.
Mo Ka why is there caps chill
the yolk dropping into the cure on the B roll was SOOOOO satisfying
I love the nod to You Suck At Cooking with the Avocado Toast you did!!! That was hilarious!!
I miss this format of Joshua Weissman. No BS editing and forced comedy. Just pure educational videos.
I love your videos and watch them regulary
just a small feedback: balance the audio level between your B-Rolls and the rest of the footage... they are too loudy in my opinion (especially when using headphoens)
Keep it up !
Nah, man, gotta feeeel the B-roll in the next room. Leave it be, J.
I gotta agree. Mah ears be sensitive. But I also get needing all the feelz in the b-roll. You do, you, J.
Yep - I frantically smash the Down Volume button just before the b-roll... it's lovely, but loud
Finally someone said it
B-roll is supposed to have louder music. It's just music over some clips. Then your volume down 🤦♂️
Invest in black truffle salt. It is a heavenly hint in the end.
Bro... I need whatever playlist you use for music.
Food stuff is nice too but let's be real, I'm here for that B-Roll.
I need the song he used in the B-Rolllllll
Possible outros:
"keep cookin"
"enjoy the pantry" (closes cabinet door)
"munch on"
Just close the door
“I’m all about the avocado toast life- ya know, even if it does stop you from buying a home” 😂😂😂
Best. Line. Ever.
"... even if it affects your ability to buy a home."
Subtle nod to YSAC?
I randomly found this channel tonight and holy hell I'm about to cook through your UA-cam channel 😂😂
This man has improved my food game
Me when I see the title: "eww I hate egg yolks"
Also me: *clicks anyway *
Yup
So...why are you here now?? I mean you clicked away right? What brought you back? Not criticizing, just curiously confused.
I worked in restaurants for over 26 years, both front and back of house. I appreciate your dedication to showing people how to make delicious food at home. My favorite part of your videos is the B roll music, lol. I drive for a living now and my subwoofers and I LOOOOOVE the B roll music. 😂 Thanks Josh!
You really deserve more subs!!
This is actually a simple way of making one of Asian/Chinese cuisine called
salted egg, we usually used whole row eggs(usually duck's egg, for having more fat than chicken's eggs). Similar to making bacons, there are two way to cure salted eggs, wet and dry, this video is a dry way to do it. We usually will cured it for mouths and we will poach the whole egg and eat it with rice congee or we will roast the yolk in the oven for making a Taiwanese pastry called egg yolk crisp. Although the method in this video is simpler but I highly recommend cure the whole egg for the flavor is in a totally different level.
Spent 3 days on your croissants then my dogs ate them before I got to cook them....
Well thats sad
Josh Brunstetter oh those are bad doggos
Josh Brunstetter WHO IS THE BAD BOY?
Eat the dog in return
Beat them with a stale baguette.
Can I just say...I love to listen to you talk about cooking and food. 😍😍
I live near a tiny chicken farm so i'm just gonna grab some eggs from there and do this next week when I have free time
SlidinSkrub tiny chickens?! That’s cool
do you just cut them up like regular chickens?
This is it! The first eat on camera + slap the table combo!
Honestly, coming from an American, we are an odd people. We eat cookie dough all of the time, which is absolutely raw stuff, and yet criticize others for dipping meat into raw egg as a part of a savory meal. Seriously guys?
Alright I’ve been watching this guy for like two weeks and I’m obsessed he has TALENT in cooking and is probably one of the coolest people alive 🔥 continue what ur doing cause ur doin
it gooood brotha✊🏼👏🏼 much love from Greece 🇬🇷❤️
As a guy who has worked as a cook all his life I wanted to ask, what kind of restaurant do you work in Joshua?
You can see it on his insta bio i think, or just google his name
A Girl Has No Name facts 👍🏻
Wow the only salted egg video that isnt 30+minutes. This is why im subbed to Josh
I looked up "God Tier Food Dude", just comes up with a picture of you Josh.
Any chance we can do some Weissman-style black garlic?
Wow every time I watch these type of videos, I learn something new. Great video, thanks for sharing with us I just subscribed!
"I'm all about the avocado toast life. Even if it affects your ability to buy a home."
lol im dead
Now that I am going to the gym, I just use the whites, so I was wondering what I could be doing with the yolks.
So thank u so much for this recipe! c:
Outro typeface changed! Like the new one.
This cure my cancer. Thank you
I thought I was about to watch a video on how to make a “cursed egg yolk”
This is amazing! Thank you for elevating us into the culinary stratosphere.
Wow..posted 1 minute ago. My first time being so early
Early is on time. ;P
@@JoshuaWeissman my girlfriend says hey and she loves your show
quentin king hey I love u guys thank you for always tuning in :)
@@JoshuaWeissman you make a good show man. Thank you
This channel is incredible. Love your work keep it up!
Josh, how long do they store for after curing?
Sean Butterworth If they are dried well, kept in an airtight container in a cool place they last indefinitely
yeah they will pretty much never go bad, curing things like this is an ancient preservation technique.
You are quickly becoming my favorite chef. I made the duck breast prosciutto and it's amazing. I'm gonna have to try this soon. I have a pasta machine, so naturally, I'm gonna make some fresh pasta for this.
“I was intrigued by the thumbnail,
NOT the title” - UA-cam recommendation 2019
Damn, I wanna try that cucumber salad! And these yolks!
Can u reuse the cure for other purpose? Seems kinda like a waste of so much salt n sugar for 6 egg yolks🤔
Let dry it and make another 6 ones...
Took this one step further and smoked them at 175 degrees for an hour and it really adds a nice depth of flavor!
"Maybe not dessert." If you just use salt and sugar without the spices, you can use it for mooncakes! And dessert!!
Using different spices could also work, I think the richness of the yolk would go pretty well with nutmeg or other autumnal/wintery flavours.
Mooncakes!!! Mooncakes with cured egg yolks are the best! And Zongzi, and Danhuangsu and bibingka...
@@joyxu2548 I love bibingka!!!! The special one!!!!!
Joshua W i can watch your Videos all day thanks for Great ideas
4:57
*_”so great”_*
*_-huh_*
Don’t you _mean_
*_”so grate”_* ?!?!..
Underrated
How is this not the top comment
Aw that’s sweet- thanks guys!✨
Ok Joshua.... I’m trying this one. It should be ready around the same time as my first batch of black garlic. Don’t tell Babbish, but you might be my new favorite on UA-cam.
Why did the Egg Yoke have to be cured?
Was it sick?
I'm drooling over that dehydrator man.
My question is
HOW THE BEEP DID YOU TAKE THE EGG YOLK OUT OF THE WHITE YOLK SO EASY
Try it, it's easy
hey! Loved the video, Im doing this! Just one question, how many hours do i cook the Egg Yolks in the oven?
Ohhh now I remember , this is the guy that made the raw beef wellington 😂😂
I was extremely skeptical of these things until I accidentally bought an egg yolk mooncake one year. The salty, savory, crumbliness of the cured egg yolk was a perfect compliment to the smooth, sweet and nutty lotus paste. I was always curious how they were made, and I didn't know they had so many other uses.
I just made those (dehydrating right now!)
Pleasepleaseplease: Do put a focus on “instructions without special equipment”! You go use your dehydrator5000, but in your video, please explain to us what setting the oven should go on, for how long, etc. please don’t make “instructions for people with special equipment” because 99% of us aren’t them.
And that’s coming from a guy with the weirdest most specific kitchen equipment
How do you not have a dehydrator
He does explain the oven part at 4:25 though? 2 hours, 60°C on a wire rack on the oven rack...
@@ashex_int maybe becuase im poor
@@ashex_int I don't have one. My *TINY* apartment can't hold all my kitchen parafernalia as it is. I'd really prefer not to have to get rid of my bed in order to store another awesome gadget.
This channel keeps getting better and better. I love this, and am going to make some cured egg yolks. Love your passion for food and cooking.
Smh I read the title as cursed egg yolks and I was so confused 🤦🏾♀️😂
you’re good at what you do
I thought the title said, "CURSED EGG YOLKS"
I mean it is
I can’t wait to use this to reduce my egg waste during baking. On that note, two important things: a cup of granulated sugar is 200g, not 220g; and you can freeze egg whites for a year (or more)!