Cured egg yolks

Cured egg yolks

By
From
Best Kitchen Basics
Makes
12
Photographer
Petrina Tinslay

A happy clutch of chickens can produce a lot of eggs. Again, preserving comes to the fore – not just to prolong the bounty of the season but to create something unique and allow many further applications of a base product. Use a microplane to grate these eggs over green vegetables, steamed vegetables or salad to add a hit of umami.

Ingredients

Quantity Ingredient
700g salt
300g sugar
12 free-range egg yolks

Method

  1. Combine the salt and sugar in a bowl.
  2. Take a deep tray and half-fill it with the salt and sugar mixture and smooth the surface.
  3. Using an egg shell, create 12 indentations in the salt.
  4. Carefully place each yolk in an indentation and cover with the remaining cure mix. Tightly wrap the tray in plastic wrap and refrigerate.
  5. The yolks will take approximately 7 days to cure. They are ready when they are firm and translucent.
  6. Remove the eggs from the cure mixture and gently rinse off any remaining mixture under cold running water. Store in an airtight container in the refrigerator.

Note

  • A delicious variation is to cure the yolks in miso with a dash of sake. The eggs take on the cure flavour very well. Another variation is to make egg yolk noodles. Place the cured egg yolks on a piece of baking paper 1 cm apart. Put another sheet of baking paper on top and slightly flatten each yolk. Using a pasta machine, roll each cured yolk until it is 1 mm thick. Using the fettuccine attachment, roll each sheet of yolk through the machine to create long noodles.
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