Brad Makes Cured Egg Yolks | It's Alive | Bon Appétit

yeah hey guys and it's alive we're gonna be doing some cured egg yolks I know we dabbled in a different episode where we made fermented hard-boiled eggs this is very different we're gonna just separate the yolks Kyurem and a salt sugar and spice mixture for about three four days in the fridge and then I smush them together hang them or you can put them in a dehydrator they firm up and turn into this like real firm little disk that you can grade over pasta which we will do well cut no for real thanks boss you know I can't share everything loose lips sink ships now they say snitches get stitches no they don't and the violence is never the answer okay anyway [Music] [Applause] [Music] now the whites you know if you're into like making little scrambled whites I'm not but don't throw them away or if you got someone that bakes and make a meringue do something I don't know but also we're gonna use is the yolks I got this here a little dish and this here see this is cool because this is the same salt sugar spice mixture that I used in previous experiments with these jokes and then I just dehydrate it and it becomes the same super fragrant nice little beautiful mixture oh yeah it smells good and I'm gonna pour about half of it in here I'll tell you what I have in here too and then leave enough that you can cover the eggs with and what I like to do you take a yolk I take an egg in the shell still you want to make little indentations where you can place your yolk so we're gonna have six yolks I'm going to make six little six little landing zones you see I'm doing there and what we have in here let me hit the notes real quick eggs great pink peppercorns two tablespoons salt three and a half cups sugar I use just regular white sugar you could use anything you want that may not be true I don't know oh you know I might be good with brown sugar just might be unnecessary either way six fresh bay leaves 1 teaspoon of Marasco beer was like a seedless chili flake it's fantastic oily one cardamom pod all right and then I put it all into the food processor blue turned it into a nice little thing all right so we got all of our spices mixed in between it and now we're gonna crack these bad boys and just in collect the collecti now we're gonna crack these eggs and just collect the yolks I like to do it with my hand over a bowl all right oh yeah and just kind of let that weight fall out behind you and then carefully without breaking it hopefully landing zones oh thank god and do that five more times so stay tuned this is really exciting stuff I just hope I don't break one it happens you know it does especially me I got 10 thumbs here Oh God boom good stuck it that was a 1000 I skip a heartbeat every time I tell you bud boom perfect game huh it's going down in the books the crowd goes wild [Applause] yeah yeah yeah thanks huh all right now we have the rest of our mixture it's gonna gently cover these all okay if I wanted to say something is now sorry can I talk right so I want to go gently and build a nice build it up you know we're just gonna dump dumping it on it might break it you know so it's heavy boom I don't know but if I just sprinkle it gently around it make it cover it like it was about a heavy snowfall there we go and then we can come it but you wanna at the end of the day we want it to be nice and covered so now we're just gonna leave that uncovered I'm gonna put it in the walk-in for four days three or four days let me check my notes yeah three or four days and you can do this with any yoke I think you know try an ostrich oak if you want I actually kind of wish we did that would be really cool big one ostrich eggs you can get him I know guy get you one by two o'clock if you want I get you a tow by two o'clock oh is this a with polishes I'm right what's the line I'm the worst with quotes but we all know Brad the basket a good movie dad really let that hang out uncovered three four days to three days to two to four three to four days [Music] all right so what was it Friday right was the Friday we started Monday it was Monday we started our eggs you know we movie we separated the yolks from the whites we mix it into our season our spice stuff just go alright now we're going let's go get our yolks out of the fridge it's been about it's been it's been about so our guys look that you could tell the everything's kind of wet you know it's salts gonna pull moisture from the air but it's also pull a lot of the moisture from the egg yolks let's get out of walking this is looking good well uh well what do they call when they dinosaurs and you're looking for bones what's that called uh excavating eskas I said excavating excavating excavating all right the parchment oh yeah yeah but yeah but the yoke is firm but like jelly like look it's it's like rubbery so I want to keep it just a little salty like that I'm gonna lay it out okay that's perfect they're just absolutely gorgeous you wanna bite it I almost want to cut one for the sake of science see what it looks like on the inside shall we I might be able to just stick it back together to any I mean use your knife thank you I'll cut it on the edge tacky in there real tacky look at set all the way through good googly moogly gonna put a bell on you son look at this cured egg yolks I'm that fun yeah if it was done I would judge up your lunch touch right pretty neat right and then you dry them and then you can shave it like bottarga I grade it like parmesan all over your rice on your fish and be delish all right bye Lao love you you look great by the way you're working out so now we have our egg yolks nicely coated in a little salt still let's get these dry and I'll put this in the dehydrator I'm gonna put these three in the dehydrator to let dry individually and I'm gonna hang these at room temp and a little cheesecloth a little experiment we'll see what works better I'm pretty sure you'll get the same result if you don't have a dehydrator you can hang them or if you want to speed it'll work faster in a dehydrator but either hoot let's get a little cheesecloth love this pocket knife man civil where you guys know Jeff Rowley I can't I think that's how you say his name Jeff Rowley the pro skater from Tony Hawk you know and he makes cool knives and stuff silverware man we get a little this is like bakeries wine I wouldn't even call his butcher twine this is like when you go and get like a box of crumb cakes or or a spoiler dells and they tie it up in the little paper box but boom the cardboard box lets for you down there so good okay now we're just gonna do that we'll do a quick little spin down okay like that boom and then I'm gonna tie it off that cute little bundle alright look like a Christmas tree you put some lights on me string some popcorn up around me huh put some presents up in my ass Gabby and now we'll hang it you're a little gaffers tape freaking love gaffers tape and I'm just gonna gaff that up like that throw the slack over there for another day and we'll let that hang bed so we'll put these in the dehydrator like so we'll do it at 1:30 so it's done set it and forget it didn't get me started I don't put gaffers tape over the plug or something all right that's it regular boom no let's go fast forget I think I just ah changed everything that's it we'll let these hang out a few days we'll test them they you want them to be rock artists and a microplane she'd grade like Parmesan cheese and it's delicious this is such a fun easy ingredient to just wow your next pasta dish or your little rice bowl or something whatever Wow right if you don't even need one of these fancy here dehydrators you can just hang it from there so we had our egg yolk all set up nice okay but you know we're gonna be took it we got a little fired up we've got a little excited okay oh my God look at this we've got a dinosaur egg aka an ostrich egg hopefully there's a monster yolk in there I've never cracked open before a thing weighs like 3 pounds and and then a couple duck eggs alright maybe a different flavor maybe a little bit different color we're gonna find out a little nervous I've never cracked one open before but the guy at the farm was saying you take the back end of a butter knife this is a spoon and just ha ha ha ha ha I'm just crack a move crack and move and then I got to do my very best fingers crossed double fingers crossed that I don't break the yolk huh oh no I'm in the middle of shooting a documentary well before I get a crack in I want to make a bed so that when I have a handful yolk I got a nice place to land you know all right so like what I just said the cress we're gonna do that all right I don't want to be sitting there in the trenches with a handful of freaking ostrich oak and nowhere to put it down I'm guessing and it's gonna be like that I have no idea and then we'll do the duck eggs in here well funny you asked if something were to go wrong if we were to crack the yolk we're screwed yeah one shot won't kill like old Tom a so here we go oh Jesus Christ I'm so scared that I'm gonna crack it and that the shell is gonna be sharp and then it's gonna catch the yolk holy Sh dude this is absolutely terrifying a little philosoraptor is gonna come out and fight me in the neck it's a thick shell boys look at that membrane too [Music] right I was gonna try open it like an open head surgery that's a sharp edge hold on so I'm gonna try to peel some of that okay this is the move peel some of that lip off as a little buffer and then break it back so so take a little soft and a little soft out you know yeah it's a big this a big friggin egg you see what I'm saying the reinforcement reinforcement reinforcement good hold on we're not good yet but I think we I think we got it it's a big yolk Oh weak shears they have no idea whoo so good look at that thing right don't rubber it is save the save the inside liner Oh make a wine bladder all right I now for the Ducks yeah the duck eggs a little more accessible that one broke well we have the old hands of rinse and then we'll cover those bad boys up I think the duck yolks will take about the same time as the chickens probably two days the ostrich I have no idea we're just going to wait today's Monday well look I won't even look at them till Friday [Music] so the chickens are all done we got the duck and the ostrich all set on the salt and sugar they've been hanging out in walk in for about four days now I went and checked him out yesterday world Kevin I think Claire was there too living Morocco might have been around and we were I got it and I actually flipped it and then covered it back up it's all you weren't here Hinds II but everyone else was it was it was pretty action-packed we've talked to Kevin cameraman Kevin he I think he got some footage of it cuz Claire was shooting hi Brad what's she making well Claire where does it go excavating what are the guys doing they dig up the apostles they're digging no but it has a name Kevin excavating excavating excavating that's good evening anyway oh oh let's see let's see well it's not camera-ready do you want like a paint brush do you need Morris oh my god it's enormous do you need more salt hundies gonna be mad i and weeper you take this you guys share Oh Brad would it do a flip Oh oh my goodness it looks great I like that I like that so let's go get him out of the out of the walk-in will pop me in dehydrator low and slow it's Friday table them go over the weekend although I guess they are effective so here and I just would you gentle little fingers you want to just cat in there Valeska be right there [Laughter] no oh my god it's gigantic its flattened out you know it was like a ball like you know a yoke and as dassault gravity from the salt and the moisture getting out of kind of went bloop and became this like oh my god oh my god it's so bare Connie hey bear Connie check this out bear garni Oscar joke yeah and now I'm gonna dehydrate it yeah here you go boom that's it we'll see ya it's Friday see ya see on Tuesday Wednesday make you make it a little nicer Austria joke bottarga pasta dish clear you here next week I'll make you something real nice don't just Monday yeah alright nevermind [Music] yeah I don't know what the hell is going on here got lights in my eyes you got freaking Kevin we can't afford Kevin alright so where we leave off we had our ostrich oak and our duck yokes we popped in and you hydrated with the salt oh yeah that's what I'm talking about look at that monster I'm gonna cut it in half with the cabbage killer Wow pretty awesome now you can see how it's like a little darker in the center it's still it's very much I mean it's firm by all means but it's not as firm as that it's not as crumbly as the light is when it turns out like pale yellow I might let that we'll try it but I might let the ostrich go a little bit longer to dry I love that inside to get one consistency this almost looks like you could shave it I got a mandolin and then the duck let's cut one of the duck yeah all the way through see the difference there that's just a volume time thing and then the chicken comparable to the duck next to I'll just got a little microplane see how it grades alright that worked huh I'm gonna say the Parmesan cheese this is the duck yeah very gradable this is the ostrich oh it great huh it might be the best one maybe I'm wrong maybe I maybe you don't want it to be super super bone dry that looks amazing look at that what I want to do is I'm gonna make this little ramen noodle with some scallions some garlic a little butter a little toss tea toss and I'm gonna break this over it but I'd like to taste them by themselves but you know before that let's start with the chicken salty yogi kind of like a weird little umami kind of you know it's like it's kind of hard to describe ooh I think I think I like to duck a little better it's rich the Oscars I'm like kind of scared maybe a little gamy in a weird way I don't know I don't know how to describe that I want to try some you don't have to yeah alright excellent she's got a good critical palate oh that's a lot little dab'll do you I think all right do it like that that's the ostrich I mean yogi obviously it finishes funky right I know it's a game being weird right the doc I think might be my favorite that's your neck so you don't feel you don't have to finish you know it's weird it's kind of nice the Ducks kind of nice and then chicken it's fine the egg the chicken the duck right I think so too little bland right we definitely started with yeah yeah that's nice right nice little medium Punk talk to the way to go all right I'm gonna make some noodles then we'll make a little dish dish little snack okay just to them son noodles made over in Fort Lee New Jersey awesome little fresh ramen noodle you can get some I don't know if they're national but uh get him here right oh just a little cured ostrich oke you want to try it's cool of you want to yeah that's what I mean it's a tumeric honey cookie it's tumeric and honey and there's a little cinnamon oh my hi this is for you oh my god okay no this is I would never do that to this is definitely ostrich open draw accurate in salt and sugar place in New Jersey little chilly it's yeah it's a dinosaur those birds are terrifying right there's less less yolk which might be a good thing right thanks Molly now for the grand finale you know do a little bit of all of them I don't care okay we'll start with the ostrich yeah get on there huh right into the duck they finished strong with the chicken there you have it little mixed egg bottarga yeah bud pretty good not bad the yoke check it out the yoke kind of melts right on it it's actually really good Rick you want to try something you look kind of busy yeah yeah let me get you a fork yeah everyone gather round it's not bad right tastes like this cheese I mean it's a little eggy but in a very nice way I mean if I keep spent a little more time and like put this on like some slip in there and like made like a meal out of it other though thank you God call you over more often not bad right well ramen I'm into this yeah all right well hey you want one mmm yeah you'll use it no all right here you go Rick yeah see be kind to people yeah Rick thanks for stopping by so mixed yoke bottarga real easy easy to do fun to do let's do it try try quail all right go out there get yourself a goose egg find a dinosaur egg whatever you want Bon Appetit Gaby what are you doing wearing glasses inside look at this one what could you like like a movie star right yes Kevin Kevin and Delaney there like that and now now we have Kevin's part of that - Kevin through your color checker how are you looking boss ever looking matched up oh it's color checker I ain't scared ane with a knife oh look at you bud what do you think you are what's that thing charge your phone - oh I won't that it's my favorite part Napoleon Dynamite when uncle Rico oh god uncle Rico I love uncle Rico when uncle Rico's he's driving around he's selling tupple he's selling Tupperware and they go to this one couple and he's like go ahead and these things are indestructible or something trying to break that and the husband the guy is like trying to but I can't right and they're like a bias whole set now and we'd give you this free prize and it's this big like say like model sailboat and the wife looks over to the husband the guy that couldn't break the Tupperware and she goes she goes happened the way she says it oh my god I freaking love it anyway Oh a new shirt yeah but cruisers my buddy pat o'malley he's got a book of a photo book any man in the other shirt the books called cruisers check it out that's the best yeah Oh booty No [Music]

Channel: Bon Appétit

Views: 5,934,520

Rating: 4.9154773 out of 5

Keywords: alive, brad, brad leone, eggs, fermentation, fermented, how to make, make, test kitchen, what is, probiotics, cured egg yolks, egg recipe, it's alive, brad makes, brad bon appetit, bon appetit brad, brad it's alive, it's alive bon appetit, live food, make cured egg, fermented egg, how to cure eggs, cure an egg, how to cure an egg, cured eggs, fermented eggs, salt egg, salty egg, egg yolk, cured egg yolk, egg yolks, how to cure egg yolk, brad leone 2020, food, bon appetit

Id: kp6F7jW5cmI

Length: 24min 48sec (1488 seconds)

Published: Thu Jan 09 2020