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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Salted and dried egg yolks are preserved by reducing water activity through high salt concentration and low-temperature drying.
Origin: Mediterranean peoples (Spain, Italy, Greece, North Africa) (Traditional) — Mediterranean
See full technique reference →The high salt concentration (10‑15 % w/w) draws water out of the yolk, lowering water activity below 0.6 and inhibiting bacterial growth. During drying at 30‑40 °C, water loss to <10 % moisture further stabilizes the product, while salt ions penetrate yolk proteins, causing denaturation and aggregation that form a dense, low‑mobility matrix.
Primary Reaction
Salt-induced protein denaturation and dehydration reducing water activity
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Key Variables