After 2 weeks buried in the salt, our fish (salted) egg yolks had matured. The fish salt had penetrated the yolks fully. They had darkened in color. After washing the excess salt and exterior gunk off the yolks, we had concentrated yolks of flavor. The flavor of fish sauce was intense. The salinity was high, and the flavor of the egg yolk held its own.
The first plan was to press the yolks into a block and dry the block out for grating. When I vacuum sealed the yolks together, I became smitten with the idea of rolling the yolks into a thin sheet instead. We would then freeze and cut out thin pieces of the yolks. Except that didn’t work out so well. The high salt levels, combined with the natural texture of the yolks, created a sticky mess instead of a smooth sheet.
I am back to the original idea. That is, if I can scrape the yolks back together into a block-like shape, then we’ll see what happens in the dehydrator. If not, the moment will help dictate where we take this.
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