Remember those beautiful, developing eggs I harvested from the wild turkey we shot earlier this year? I showed how, in birds of egg laying age, there are often developing eggs within the body that get wasted. The eggs start as what we would consider a “yolk” and move along the reproductive tract where they are fertilized, develop an albumin, and finally a shell.
I salt egg yolks and pickle hardboiled eggs when we have a glut. We don’t use artificial light with our birds so egg production dwindles to “precious and negligible” status in the winter. Another one of nature’s ways to cycle our nutrients.
Maybe all these egg allergies have something to do with the artificial, constant presence of them in our diets? Hmmm, just pondering as I do.
So, here’s the final result of those yolks. They’re going on some pork headcheese for breakfast and, let me tell you, they’re fabulous. We also like to eat cured eggs yolks on steak and roasts, and sprinkled on top of liver pâté and other potted meats.
There’s all sorts of online tutorials on how to salt yolks, just skip the sugar in any recipe given. Or, you can dig through my egg stuff and see how I do it #slowdownfarmsteadeggs
I have a goat shoulder braising in the oven right now that has that jumbo goose yolk’s name all over it.