Graved Eggs

3 C. Kosher salt 3 C. White refined sugar 8-12 eggs

Graved eggs are one of the coolest things to make, and if you have an abundance of backyard eggs, you know that the more ways you can preserve them, the better! This process of curing egg yolks is so simple and convenient, you’ll always have some on hand. Generally graved eggs are used as a garnish, a little grated egg on top of a salad or pizza goes a long way, and is a flavor like you’ve never had. They make great gifts for holidays, as most people have never seen such thing.

First you’ll start by mixing your salt and sugar in a large bowl, then dump 3/4 of the mixture into a round shallow dish such as a pie pan, or quiche dish. Then using one of the eggs, make divots or “graves” in the dry mixture you’ve added to your vessel, and make as many graves as you have yolks. After that, you’ll start separating your egg yolks from the whites. The whites can be used for a number of things, I personally love meringue so that’s commonly what I save mine for, whatever you do, don’t let them go to waste. Each yolk needs to be gently put into the graves you made in the dry mixture in the dish or pan you’re using. Be incredibly mindful that they don’t break, even once placed into the salt and sugar, that membrane needs to be intact in order for the cure to be successful. When you have all your yolks in the graves, use the remaining dry mixture to cover them, and make sure you do completely. If you need to whip up another mixture, just do an even ratio of salt and sugar.

Cover good with saran wrap and then foil and let cure in the refrigerator for 5 days. After the 5th day, pull your cured eggs out of the mixture and discard the mixture. Give the eggs a light rinse under cold water to remove any excess salt or sugar, and dehydrate on the lowest temperature possible until dry enough to store, watch your dehydrator, but this could take up to 24 hours, you’ll know they’re dehydrated when the stickiness goes away, and they feel sort of like rubber. If you don’t have a dehydrator, you can use an oven on the lowest setting with the door cracked open. Do not dehydrate until the egg is wrinkled or brown. Just enough to dry any moisture that was brought to the surface but not completely gone, if you don’t have an oven setting that’s lower than 200 you can just leave them in the oven, with it turned off, for 2 days. They’ll dehydrate just fine, that is a last minute resort, using a traditional dehydrator works best.

Once completely dehydrated give one a test with a grater and see how it does, it should curl off just like cheese would. Keep in mind you will have a somewhat salty aftertaste, but if you’re familiar with other ferments and cures you’ll come to recognize that taste as success. Wrap each yolk individually in pieces of saran wrap, and store together in a mason jar in the fridge. That is where they need to be kept at all times, never at room temperature. They will last quite a few months and they store well. I like to share graved eggs with growers and farmers I meet, as most of them have never heard of them before. They are certainly an awesome conversation starter, and I encourage all of you to try it!