Frying an Egg on a Salt Block

3 Apr

We like salt in this house. A lot.

And we like experimenting with random food things that probably have no good purpose taking up shelf space in our small NYC apartment.

But hell… why not?

So when my awesome sister got Mike and me a Himalayan Salt Block, we were excited.

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What is a Himalayan Pink Salt Block?  It’s a big block of pink salt.  OOOOOOOO!

It also allows you to serve thinly sliced fruits, cheeses, etc on a pretty salt platter that adds a hint of saltiness, and, MUCH COOLER, the ability to heat it up and then cook food directly on it.

The rules… heat it slowly so it doesn’t crack, and get it to a high enough temperature that you can cook on.  You are supposed to put your hand over it and when you can’t keep it there for more than a few seconds, it’s hot enough.  We heated it for the requested period of time but the hand test proved that it wasn’t hot enough.  So we heated for another… hour… and it still really wasn’t hot enough according to our hands.  But… away we went.

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We decided to go with breakfast, and we had some pancetta just sitting around, so we tried it.  After a good amount of time, we realized it wasn’t going to heat it enough to make me feel confident about not eating raw pork, so we finished it in the pan.

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Next try?  Eggs!  We left the pancetta grease on there to add some flavor, cracked an egg into a small bowl, and got ready to fry an egg on a salt block.

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I would have a picture of what happened next… but when an egg flows off the block, off the catch pan below, and onto the stove and into a flame… the camera gets thrown to the side.

20 minutes of scrambling to clean up later, we decided we needed a way to contain the egg… so I went through the cabinet and decided the outside rim of a tart pan would be the right size of containment without foregoing too much surface area.

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Once the whites were sufficiently cooked, we removed the ring to allow it to cook up the yolk a little more.  It took… a very long time.

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And still could have probably been a bit more “done,” but I do love my runny yolk!

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When we tried to do more than 1 at a time, it got a little messy, but the ring worked at least!

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Conclusion?  Fun to play with, but probably not very useful.  It didn’t really add the saltiness we were hoping for to the egg and it was a bitch and a half to contain and to clean.

I think very thinly sliced pieces of fish or meat will work much better, and no more playing with things that run all over the place.

I am happy to have a much cooler version of a cheese plate though!  (And a huge paperweight)

3 Responses to “Frying an Egg on a Salt Block”

  1. Jasper January 18, 2013 at 4:11 pm #

    Surely the idea would be to place the block in a low oven, then turn it to medium and finally med-hot, so that your block heats evenly throughout in 30 mins or so and holds this heat for quite some time, especially when placed over a hob.

    The tray underneath the salt and over the hob is acting as a heat diffuser, taking the heat away from the site and radiating it uselessly into the air.

    However, I don’t doubt that this method of cooking is more for show than easily detected results.

    I like this salt, but to get the flavour into food, I just use it as seasoning or garnish, like any salt. It is mis-titled, being mostly from Afghanistan and sometimes mined using unethical methods, so I don’t bother.

    • Valerie January 19, 2015 at 2:12 pm #

      The problem is these blocks don’t come with enough information…I got one as a gift, and had to look up ideas . I found http://www.himalayansaltblock.org as a great information site. It has great recipes and videos….you need to make sure your block is good and hot, maybe use a temp gage next time?

  2. Cynthia July 21, 2015 at 9:01 am #

    I want to buy myself a salt block. For the first time I found the information about Himalayan salt on this website http://himalayan.crystal-lamps.org/, then realized that I really need to buy one salt block for myself

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