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Cured Egg Yolk

Salads 'n' Sides

Cured Egg Yolk

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I’m not remembering where I first heard of cured egg yolk, but whenever, it was a seminal moment in my cooking journey. Cured egg yolks can be grated like cheese, and not only add a beautiful burst of color to any dish they are used on, they also add the rich taste of egg yolk. Grate some on pasta to enhance the egg flavor; grate some on a Caesar salad, to enhance the egg flavor in the dressing, or to add egg flavor; or grate them on anything you think would be improved or taken over the top with some egg, like soup, or maybe even a custardy vanilla ice cream.

Here’s what you’ll need.

1-3/4 cups kosher salt
1-1/4 cups sugar
4 large egg yolks
8″ square glass baking dish

In a separate bowl, whisk together the salt and sugar until combined.
Spread half of the sugar/salt mixture over the bottom of the baking dish.
Using the back of a tablespoon, create 4, evenly spaced, depressions in the sugar/salt mixture.
Carefully place an egg yolk in each depression.
Gently sprinkle the remaining sugar/salt mixture over the yolks, making sure that all four are completely covered by the sugar/salt mixture.
Cover the top of the dish tightly with plastic wrap.
Place the baking dish in your refrigerator to chill, leaving it undisturbed for 4-6 days (6 is better, so plan ahead – you don’t want to miss your first opportunity to use them.
When ready to take them out, preheat your oven to 150 degrees.
Brush the sugar/salt mixture off each yolk; then carefully rinse under cold water to remove any remaining sugar/salt mixture (the yolks should be semi-firm, bright, and translucent).
Gently pat the yolks dry with a paper towel.
Coat a wire rack with non-stick spray; place the yolks on the rack.
Dry the yolks in the oven until they are opaque and have a texture like a firm Gruyere cheese – approximately one to 1-1/2 hours.
Let them cool and they are ready to use. You can use them right away, or you can store them in your refrigerator in an airtight container. They last well – at least a month.

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