A little love letter
Dear cured egg yolk,
You take patience, and I respect that about you. A few fresh yolks tucked into salt, then a long stretch of nothing but waiting, until they turn firm, deep orange and almost translucent, like little pieces of amber.
And then you quietly change everything. Grated over pasta, you fall in a salty, savory dust that tastes like the more mysterious cousin of parmesan. Over a salad or a bowl of soup, you add that rich, deep umami note people can't quite place.
I love that you look a bit like a science experiment and taste like something from a very expensive restaurant. You are my favorite secret. Nobody needs to know how little work you actually are.
Let’s make this piece of happinessxo, Kimberly
saved you a seatUp close
Cured Egg Yolk
Egg yolks cured in salt for a few days until firm, then grated like parmesan. Five minutes of work, then patience. Salty, savory gold over pasta and salads.
Hi, I’m Kimberly. The kitchen is my happy place, and everything that turns out really good there ends up here. Including the little tricks I’d usually only tell my friends. more about me
make the salt bed
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.add the yolks
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.cover & cure
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.rinse & dry
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 for one hour. Occasionally open the oven door for a few seconds to let all the moisture escape.cool
Once the egg yolks are fully dried, remove them from the oven and let them cool completely.store
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 🙂Leftovers & pairings
How do I know cured egg yolks are done?
How long do cured egg yolks keep?
Can I reuse the salt?
What do I use cured egg yolks for?
Tell me how it went
A little love letter
Dear cured egg yolk,
You take patience, and I respect that about you. A few fresh yolks tucked into salt, then a long stretch of nothing but waiting, until they turn firm, deep orange and almost translucent, like little pieces of amber.
And then you quietly change everything. Grated over pasta, you fall in a salty, savory dust that tastes like the more mysterious cousin of parmesan. Over a salad or a bowl of soup, you add that rich, deep umami note people can't quite place.
I love that you look a bit like a science experiment and taste like something from a very expensive restaurant. You are my favorite secret. Nobody needs to know how little work you actually are.
Let’s make this piece of happinessxo, Kimberly
saved you a seatUp close
Cured Egg Yolk
Egg yolks cured in salt for a few days until firm, then grated like parmesan. Five minutes of work, then patience. Salty, savory gold over pasta and salads.
that’s meHi, I’m Kimberly. The kitchen is my happy place, and everything that turns out really good there ends up here. Including the little tricks I’d usually only tell my friends. more about me
