How to Make Low Carb Keto Cured Egg Yolks

How to Make Low Carb Keto Cured Egg Yolks

Cured egg yolks are the coolest. 

I've been using them in place of salt on just about everything.  And they are very simple to make. 

Here's how:  

 Cover the bottom of a plate with salt.

Cover the bottom of a plate with salt.

 Make 4 indentations in the salt with the back of a spoon.

Make 4 indentations in the salt with the back of a spoon.

 Add an egg yolk to each indentation.

Add an egg yolk to each indentation.

 Pile more salt on top of each yolk and refrigerate for 48 hours.

Pile more salt on top of each yolk and refrigerate for 48 hours.

 Remove the yolks from the salt.  

Remove the yolks from the salt.  

 Add to a baking rack and cook for 2 hours at 150 degrees F, or lowest possible heat.

Add to a baking rack and cook for 2 hours at 150 degrees F, or lowest possible heat.

 To use, slice thinly or shred.  Store in the refrigerator.

To use, slice thinly or shred.  Store in the refrigerator.

 Low Carb Keto Cured Egg Yolk Recipe

Low Carb Cured Egg Yolk

Ingredients

  • 4 large egg yolks
  • 2 cups salt

Instructions

1.  Cover the bottom of a plate with salt.

2.  Make 4 indentations in the salt with the back of a spoon.

3.  Add an egg yolk to each indentation.

4.  Pile more salt on top of each yolk and refrigerate for 48 hours.

5.  Remove the yolks from the salt.  

6.  Add to a baking rack and cook for 2 hours at 150 degrees F, or lowest possible heat.

7.  To use, slice thinly or shred. 

8.  Can be stored in the refrigerator for up to 1 month.

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