Cured Egg Yolks
I love egg yolks! I love love love them!
I love runny yolk on pretty much anything. This recipe really showcases those beautiful yolks. Once done they can be grated on a small box grater but even better a microplane (what you would use to grate lemon peel, garlic, or ginger, excellent tool to invest in). I will be grating my yolks over rice bowls, soup, pasta dishes, avocado toast, buttered toast, white fish…….
You will need:
*4-6 egg yolks (reserve the whites and freeze)
*1 1/2 cup sugar
*1 1/2 cup kosher salt
*glass or plastic flat dish with lid
Mix the salt and sugar well. Pour half the mixture into your storage dish. Separate the yolk from the whites one at a time. Drop the yolk into the salt, gently. Best not to break them!
Cover completely with the salt/sugar mixture. Place an airtight lid on the eggs and put in the refrigerator. Put in the back of the fridge so that it won’t be bumped or moved around.
I reserve the egg whites in a dated plastic bag. I store in the freezer for another project!
I had a left over salt/sugar mixture so I put it into an airtight container for pickling projects.
After four days in the fridge remove the yolks from the salt. They are a little gooey around the edges. Rinse lightly in cool water to remove the excess salt. Place on a rack in the oven so that the yolks can dry out. My oven can only go as low as 170 degrees, heated the oven and placed the eggs in the oven. After, 15 minutes I turned the oven off and left the eggs in the over. Do not open the oven and let out the heat. I put the in around 4pm. I brought the oven temperature up to 170 degrees again before bed. I then shut the oven off again and went to bed. In the morning they were done!
Suggestions for use: Grated over soups, pastas, salads! My boys only eat the whites in hard boiled eggs so I can grate this over their rice or even toast and they don’t know it.
Recipe credit to HapaNomNom.com who read about it on Bonappetit.com.