Salt cured egg: cooking

[elainegrey]

So i've been letting an egg yolk sit in salt and sugar to cure it. (Consider https://www.splendidtable.org/recipes/salt-cured-egg-yolks) But for some reason i thought some people didn't put it in the fridge. So i just left it on the counter to cure. This morning i looked at seven or more recipes and EVERYONE lets the salt cure happen in the fridge.

The egg's been sitting in the salt and sugar for two weeks, and it looks like the expected output. Nothing looks or smells off. Surely this was done BEFORE refrigeration. I don't see why i shouldn't continue. And, i might anyway, but i thought i'd get a sense of general opinion.....

Poll #23389 Salt cured egg - out of fridge

Open to: Registered Users, detailed results viewable to: All, participants: 7

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Should i keep going with the egg?

View Answers

If it looks and smells right, this was done before refrigeration ...
4 (57.1%)

Of course.
0 (0.0%)

Are you crazy? NO.
0 (0.0%)

I wouldn't.
2 (28.6%)

I don't understand.
0 (0.0%)

I would.
1 (14.3%)

I find the concept repulsive whether you followed instructions or not
0 (0.0%)

WHY?? Why even do this?
1 (14.3%)

Just start over, it's no big deal to toss the egg, salt, and sugar and do it right.
1 (14.3%)

See comments
1 (14.3%)

Ticky boxes!
2 (28.6%)

Comments

[cmcmck]

'Fraid I'm of no help here being allergic to eggs, but as you say, they were doing this sort of thing long before refrigeration came on the scene.

[annie_r]

salmonella is a lot more prevalent now? I don't know if that's applicable, but raw egg = be careful.

[sistawendy]

The Spaniards do something like this, so I know if you do it right they won't kill you. I've also heard they're kind of gross.