Flavour Spotlight on Cured Egg Yolks
May 16th 2017
Packed in salt and spices to cure for several days, these yolks are a buried treasure of umami taste.
Step aside grated Parm. Salt-cured egg yolks are the new umami-loaded pasta topper in town. You can turn egg yolks into solid orbs of golden goodness with a simple mix of salt, sugar and spices, and about four days. Serve the firm yolks with congee, or grate, shave or crumble over pasta, noodles, rice, salads, vegetables and soups.
Makes 20 Servings
- 10 cups kosher salt
- 5 cups sugar
- 1 cup cracked black pepper (optional)
- 20 large egg yolks
- Nonstick vegetable oil spray
Blend salt, sugar and black pepper in a food processor to combine. Evenly spread out half of salt mixture in a glass baking dish. Using the back of a lime, create 20 depressions in salt mixture, spacing evenly. Carefully place an egg yolk in each depression. Gently sprinkle remaining salt mixture over yolks and tightly wrap dish with plastic, keeping the edges open to allow the moisture to escape. Chill in the fridge for 3 days.
Preheat oven to 150°F. Brush salt mixture off each yolk, then carefully rinse under cold water to remove any remaining salt (yolks will be semi-firm, bright, and translucent). Gently pat dry with paper towels.
Generously coat a wire rack set inside a rimmed baking sheet with nonstick spray; place yolks on rack. Dry out in oven until opaque and texture is firm, 2-3 hours. Let cool. (Alternatively, use a food dehydrator if you have one.)