Lisa Steele, who hosts the American Public Television and CreateTV series "Welcome to My Farm," describes herself as a fifth-generation chicken keeper, so she knows a thing or two about eggs. Her blog is called Fresh Eggs Daily and it provides recipes as well as chicken-keeping tips. During a recent conversation with The Takeout, Steele offered a recipe which includes something a little unusual: salt-cured egg yolks.

"Salt curing is an old-timer's method in which you bury egg yolks in a salt and sugar mixture then bake them at a low heat to dry them out," Steele told The Takeout. You can vary the amount of time they sit to alter the flavor. One day results in a jammy yolk while five days will turn the yolk nice and hard. Steele pointed out the method is safe since salt prevents harmful bacteria from forming while sugar promotes the growth of beneficial bacteria. As for the results, she described the cured yolks as having "a completely different and unique taste and texture... fairly rubbery, very concentrated, and very salty." She admitted that salt-cured yolks may be a bit of an acquired taste, but said they pack a powerful flavor punch.