So yesterday, day 4, the eggs were ready to be removed from the salt and sugar curing mixture.
You need to carefully scoop them out, gently rinse off the remains salt and then dehydrate them in the oven for 2 hours at 50 degrees F.
Then that’s it, you have cured eggs! They can be stored for a month in an airtight container in the fridge.
Enjoy. I know I will 😊
I often swoon at the thought of noddles, I really have an extreme enjoyment for them but paired with Turkey (not a meat I particularly like), well I just wasn’t sold. However I trooped on and followed the recipe.
My oh my was I proven wrong! The turkey stayed tender and soaked up the sweet and tangy honey, lemon glaze and the noodles packed a savoury, salty punch. Thoroughly delightful!!!
- Fry enough turkey strips for two for 3 minutes
- Add a bunch of chopped Spring onions and 200g of mange tout to the turkey and fry for a further 3 minutes
- Add the juice of 1/2 a lemon, 2 tbsp honey, salt, pepper and 1 tbsp sesame seeds and fry for an additional 5 minutes.
- Meanwhile boil 150g noodles in water and 2tbsp hoisin sauce until soft
Fast, tasty, healthy. Bing, bang, bosh.