Cured egg yolk is a delicacy made by preserving egg yolks in a mixture of salt and sugar. The process involves burying the yolks in the mixture and letting them cure for a certain period of time.
It has a perfect umami flavor and is firm enough so that you can grate it on things. A cured yolk can quickly add savory depth and complexity to various dishes: salads, pastas, soups, and even meats.
The salt draws out moisture and gives a hard texture like cheese that makes it easy to grate, slice, or shave.
The flavor of cured egg yolk is often described as savory, slightly nutty, and with a hint of sweetness. It has a smooth and creamy texture that adds a lusciousness to dishes.
It is easy to achieve restaurant-quality cured egg yolks at home just with a little patience and easy ingredients.
Cured egg yolks can be a versatile and delicious addition to various dishes. Here are some ideas on how to use them:
Remember, the flavor of cured egg yolks is savory, slightly nutty, and with a hint of sweetness. Its unique characteristics can enhance a wide range of dishes, adding a touch of elegance and depth. Enjoy experimenting and discovering new ways to incorporate cured egg yolks into your culinary creations!
Cured egg yolk is a delicacy made by preserving egg yolks in a mixture of salt and sugar. The process involves burying the yolks in the mixture and letting them cure for a certain period of time.
It has a perfect umami flavor and is firm enough so that you can grate it on things. A cured yolk can quickly add savory depth and complexity to various dishes: salads, pastas, soups, and even meats.
The salt draws out moisture and gives a hard texture like cheese that makes it easy to grate, slice, or shave.
The flavor of cured egg yolk is often described as savory, slightly nutty, and with a hint of sweetness. It has a smooth and creamy texture that adds a lusciousness to dishes.
It is easy to achieve restaurant-quality cured egg yolks at home just with a little patience and easy ingredients.
Start by separating the egg yolks from the whites. You can do this by cracking the egg and gently transferring the yolk back and forth between the two halves of the shell, letting the egg white fall into a separate bowl or container.
In a medium size bowl, pour the salt and sugar together.
Combine the all ingredients except the egg yolks in a food processor and pulse until every ingredient is chopped.
In a container spread out half of the salt mixtures on the bottom and create 12 depressions in salt mixture, spacing evenly.
Carefully place an egg yolk in each depression.
Gently cover the yolks with the remaining salt mixture and cover with plastic wrap.
Make sure they are fully covered and sealed.
Place the wrapped yolks in the refrigerator and let them cure for at least 4-7 days. The longer you let them cure, the more concentrated the flavor will be.
After 5 days, remove the eggs from the salt mixture.
Rinse off any excess salt and sugar under cold water. Pat them dry with a clean towel.
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.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
It is important to use fresh and high-quality eggs for this process. Additionally, curing the yolks in the fridge can help prevent spoilage and ensure a safe final product.