Cured Egg Yolks
Cured Egg Yolks |Egg Yolk Recipe |Simple recipe
A cured egg yolk that has a perfect umami flavour is firm enough so that you can grate it on things. Cured yolks can quickly add savory depth and complexity to various dishes: salads, pasta, soups, and even meats.
You can definitely achieve restaurant-quality cured egg yolks at home just with a little patience and easy ingredients.
· 12ea Egg yolk
· 25g Bonito flakes
· 500g Kosher salt
· 450g Sugar
· 2g Black pepper corn|
· 4-5ea Bay leaf
Prepare all ingredients.
Pour the salt and sugar together.
Combine all ingredients except the egg yolks in a food processor and pulse until chopped.
Evenly spread out half of the salt mixtures on the bottom of rectangular dishes.
Create 12 depressions in the salt mixture, spacing evenly.
Carefully place an egg yolk in each depression.
Gently cover the yolks with the remaining salt mixture and cover them with plastic wrap.
After 5 days, remove the eggs from the salt mixture.
Carefully rinse under cold water to remove any remaining salt.
Gently pat dry with paper towels.
Dry out in the oven until the texture is like a firm cheese. [90°/ 1 hours]
Keep them in the refrigerator in an airtight container for up to 4 weeks.