It’s the lactic acid that actually preserves the food, and the salt just facilitated the whole thing. It’s not that salt prevents anything from living in the yolks, it’s just that it slows the growth of some types of bacteria until the others can take over and release lactic acid. It’s just not possible.Īnd yet, here we are, with perfectly preserved pro-biotic egg yolks for the tasting.Ī high salt environment inhibits certain spoiling bacteria, which allows other desirable cultures to dominate. No, you say? Too good to be true? That’s like saying bacon, ham, and sausage all come from the same “magical” animal. The same tiny creature that’s responsible for salami, sauerkraut, and yogurt? What if I told you that there was a tiny creature at work inside these tasty orbs of flavor. Salt cured egg yolks are preserved with salt, obviously, but that’s not the end of the story. They’re equally at home finely grated on top of pasta or topping a tasty dessert. Cured egg yolks have all the richness of fine cheese, along with a salty tang that comes from the curing process.
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