Unlocking umami: The art of drying egg yolks
Are egg yolks suitable for drying? Many people might be surprised, but they can be dried. In this form, they have a much more intense taste and aroma, which is why they are compared to expensive Italian cheese. They perfectly enhance the flavour of many dishes.
How do you dry an egg yolk? Although it may seem complicated, the process involves removing moisture from the yolk with the help of a sugar and salt mixture, followed by long drying at a low temperature. This treatment changes the yolk's consistency, making it rubbery, which allows it to be sliced or grated. It's very easy to season dishes with it.
Why dry egg yolks?
The main goal is to extract and intensify the unique taste and aroma. That's why dried yolk is compared to matured, hard cheese like Parmesan. It is 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 lovers of liquid, creamy, rich in fat, and intense yolk flavour, this is a real treat. Dried yolk elevates culinary experiences for dishes like pasta, salads, soups, sauces, or sandwich spreads. There are plenty of possibilities, and to season a dish, just a bit of dried yolk is enough. Their flavour and nutritional values are highly concentrated.
What should you remember?
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.
How to prepare dried eggs
Ingredients:
- 10 eggs,
- 2 kilograms of salt (or 1 kilogram of salt and 1 kilogram of sugar).
First method:
- Mix the salt thoroughly with sugar if you choose to use it.
- 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 roughly the size of the yolks.
- Wash the eggshells with water and mild detergent; you can also scald them with boiling water.
- Separate the yolks from the whites. Immediately place each yolk into an indentation in the salt.
- 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.
- After this time, remove the yolks and gently rinse each one to remove any excess salt or salt and sugar.
- Place the yolks on a paper towel, then transfer them to a food dehydrator; drying should take about 10-20 hours.
- The degree of drying the yolks should be monitored – they should slightly yield under the finger but still maintain a firm, solid consistency.
Second method:
- Separate the whites from the yolks and place the yolks in a bowl.
- Gently beat the yolks with a fork until a uniform mass is formed.
- Transfer the beaten yolks onto a baking sheet lined with parchment paper.
- 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.
- 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.
