Graved Eggs

Many people wondered what grave eggs were while watching our video 12 Things you can do with an egg.

Well, you can make graved eggs by curing raw egg yolks in sugar and salt. As they do in Scandinavia with raw salmon: Gravlax. We liked the term because you also have to ‚bury‘ the yolks in the cure-mix.

INGREDIENTS

Egg yolks (as many as you like)
Mix of equal parts of sugar and salt (enough to cover the egg yolks in)

SPECIAL GEAR
A baking/ casserole dish
A bowl (to mix salt and sugar)

12Eggs_GravedEggs1

HOW TO

  • place each egg yolks in a small cup
  • mix the sugar and salt (equal parts, e.g. 200g salt and 200g sugar)
  • fill approx. 2/3 of the mix into the casserole dish
  • make little pits in the sugar/salt-mix and carefully slide your egg yolks into them (the yolks should not touch each other)
  • cover well with the last third of the sugar/salt-mix
  • set aside for 75 mins (at room temperature)
  • carefully dig out the yolks
  • carefully brush off the remains of sugar and salt or rinse the yolks (NOTE: if you rinse them: they get really slippy-slimy from the outside, so don’t break them)
  • serve according to taste (e.g. on toasted buttered bread)

We discovered this recipe because a young chef happened to eat some of our homemade marshmallows (see recipe here) and asked why, on earth, we made them ourselves. We told him about the egg video and he in return enlightened us with the graved eggs which were at that time being served at the restaurant he works in.

As the instructions on how to actually ‚grave‘ eggs were exchanged during a long night in a bar, we got it a little bit wrong in the video. It is important that you really brush or rinse off the remains of sugar and salt sticking to the egg yolks. Trust us with this: it may look glamorous but it is very salty. 

Special thanks again to Dorian and TXOKOA GastroBar, Berlin.
http://txokoa.de/

Graved Eggs

13 Comments

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    • Lento
      Reply

      No.

      In many parts of world, there’s salmonella risk. For instance in UK/USA, where every 1/6 eggs goes with salmonella.

      Luckily, I’m from Finland and we have no salmonella at all in our eggs, so I’m thrilled to hear about this recipe. I love egg yolks and will test this one asap. <3

      • Samantha
        Reply

        I live in the US and frequently use store bought and farm fresh eggs without fully cooking or even using raw (in a mayo recipe where the acid from vinegar and lemon juice acts to cure the egg yolks). As long as you practice general food safety (i.e. don’t use cracked or expired eggs, or eggs that have an off smell once cracked), you should be just fine.

        • Aaron
          Reply

          Unfortunately the salmonella is actually inside the egg. No amount of food safety other then cooking them thoroughly will fix it.

      • Shigg
        Reply

        I have no clue where you heard this completely false statistic, but the risk is more like one in ten-thousand and practically speaking, it’s probably less than that. Moreover, there is always a risk for salmonella, whether you’re from Finland or not. Salmonella is present worldwide.

  • john
    Reply

    Txokoa comes from > Txoko, a Basque term (NOT German) meaning loosely: Gastronomic Society. The “a” at the end is the article “the”. i.e. txoko-a = THE Gastronomic Society. Txo is Basque for “dude”, ko means “of” or “from”. A Txoko is an exclusive club to belong to, and if you belong, you, like, get to hangout with the dudes/dudettes, cooking and eating and drinking. It is a very important part of Basque culture. Colloquially: Txokoa = “where the dudes/dudettes go to eat and drink”. In a nutshell.

  • Ada
    Reply

    How do you “rinse off the remains of sugar and salt sticking to the egg yolks”? Wouldn’t that break the yolk?

    • Simon
      Reply

      The eggs harden by the curing process, you can take them with your hands and hold them under tap water, they will not break.

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  • Keith
    Reply

    Can you reuse the curing material, or must it be discarded? Since the main point is to draw moisture from the yolk, I wonder if it can be reused if it is dried.
    Any idea how well graved eggs keep? I can figure out they should be used immediately, but is it safe to keep them, say, overnight before use?
    Any info on whether yolks from brown eggs work better than white?