Originally Posted by Kristine

I knew most of that stuff about egg yolks containing lecithin and acting as an emulsifier, but WHAT - how have I never heard of salt-cured egg yolks before?!

I did notice years ago, while following a more strict 80/15/5 plan, that scrambled egg yolks (no whites) tasted very rich and almost cheesey, and that if I ever had to give up dairy, I'd be using them as a cheese replacement.