The culinary secret: Transforming egg yolks into gourmet delight

How do you dry an egg yolk? Although it may seem complicated, the whole process involves removing moisture, aided by a mixture of sugar and salt, followed by prolonged drying at a low temperature. The yolk then changes its consistency, becoming rubbery, which allows it to be sliced or grated. It's very easy to season dishes with it.

The main aim is to extract and intensify the unique taste and aroma. That's why dried yolk is often compared to aged hard cheeses like Parmesan. It's also a source of umami flavour, known as the fifth taste, described as intense and delicious.

Although drying yolks is not an easy process, it has its enthusiasts. For those who love the liquid, creamy, rich-in-fat, intense yolk flavour, this is a real treat. Dried yolk enhances the culinary experience in dishes like pasta, salads, soups, sauces, or sandwich spreads. There are plenty of possibilities, and just a touch of dried yolk is enough to season a dish. Their flavour and nutritional values are highly concentrated.

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

Ingredients:

• 10 eggs,
• 2 kilograms of salt (or 1 kilogram of salt and 1 kilogram of sugar).

First method:

1. Mix the salt thoroughly 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, and use 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 additionally 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. You should monitor the degree of drying – they 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 the oven preheated to 50 degrees Celsius 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.