CURED EGG YOLK
March 22, 2024 by Kimberly
Discover the unique, umami-rich world of cured egg yolks! Elevate your dishes with this simple, gourmet addition. A culinary secret for a luxurious, savory flavor boost!
80 MIN + 5 DAYS
EASY
VEGETARIAN
INT.
50 PER EGG YOLK
UMAMI
MICHELIN
TOPPING
ALL YEAR
ABOUT THE RECIPE
Embark on a culinary adventure with cured egg yolks, an artisanal delight that transforms ordinary meals into gourmet experiences. This luxurious ingredient, known for its rich umami flavor and silky texture, is surprisingly simple to make at home. Perfect for food enthusiasts looking to add a touch of elegance and depth to their dishes, cured egg yolks will become your new secret weapon in the kitchen.
How to serve:
Grate cured egg yolks over pasta, salads, pizza or soups to add a burst of savory flavor and a touch of sophistication. Use them to enhance the taste of roasted vegetables or to elevate your morning avocado toast. Their rich, salty taste complements a wide range of dishes, making them a versatile addition to your culinary repertoire.
How to store:
Keep your cured egg yolks in an airtight container in the refrigerator. They can last for up to a month, retaining their flavor and texture. Ensure they are fully dried and cured before storage to maintain their quality.
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INGREDIENTS
FOR 6 EGG YOLKS
EGGS
- 6 fresh eggs
- 500g to 1kg fine-grained salt (1-2 lbs. depending on the size of your container)
ACTIVE: 5 min
PASSIVE: –
PREPARATIONS
Recommended Equipment
- shallow deep dish
- oven
- Distribute the half of your fine-grained salt evenly in the shallow deep container and form six wells for the egg yolks. You should not be able to see the bottom. The wells should be completely formed out of salt, ensuring that the egg yolks are completely surrounded by salt.
ACTIVE: 15 min
PASSIVE: 60 min + 5 days
COOKING
1. Separate one egg at a time. Carefully let the yolks slide into the wells in the salt. Do not discard the egg whites – they can be used for making meringue or egg white omelet, for example.
2. Once you have placed all the egg yolks into the wells, cover them with the other half of fine-grained salt and put them in the refrigerator for 5 days.
3. After 5 days, take your container with the egg yolks out of the refrigerator and carefully remove the yolks from the salt. The yolk will now be very sticky and feel a bit like firmer hair gel. Rinse off the remaining salt from each yolk under cold water. Place the egg yolks on a baking rack lined with parchment paper and dry them in the oven at approximately 80°C (175°F) for one hour. Occasionally open the oven door for a few seconds to let all the moisture escape.
4. Once the egg yolks are fully dried, remove them from the oven and let them cool completely.
5. The egg yolks are now firm and ready to use. The cured egg yolks can be stored in a sealable glass jar in the refrigerator for 3-4 weeks. And I like to grate a bit of them over every savory dish 🙂
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