Can the 2 cups of kosher salt used to cure the eggs be stored in a covered container in the refrigerator & used to cure eggs again? ?

Thank you! This looks like the pound cake I have been longing to find.

Nora Signer
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Salted Egg Yolk Pound Cake
Recipe question for: Salted Egg Yolk Pound Cake

1 Comment

Coral L. April 29, 2020
Hi Nora! Great question. To be extra safe, I'd spread the salt on a rimmed baking sheet, and bake at 250F for 10-15 minutes, or until the salt's totally dry. Then store (fridge not necessary) and reuse again.
 
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