Cured Egg Yolks
A delicate delicacy made by curing egg yolks in a salt and sugar mixture until they achieve a firm, cheese-like consistency. Perfect for grating over pasta, salads, or other dishes.
Ingredients
- •1¾ cups kosher salt
- •1¼ cups sugar
- •4 large egg yolks
- •1 spray nonstick vegetable oil spray
Cooking Instructions
- 1.
Whisk 1 3/4 cups kosher salt and 1 1/4 cups sugar in a medium bowl to combine. Evenly spread out half of salt mixture in an 8x8" glass baking dish. Using the back of a tablespoon, create 4 depressions in salt mixture, spacing evenly. Carefully place a large egg yolk (4 total) in each depression. Gently sprinkle remaining salt mixture over yolks and tightly wrap dish with plastic. Chill 4 days.
5760 min
- 2.
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.
10 min
- 3.
Generously coat a wire rack set inside a rimmed baking sheet with nonstick vegetable oil spray; place yolks on rack. Dry out in oven until opaque and texture is like a firm Gruyère cheese, 1 1/2-2 hours. Let cool. (Alternatively, if your oven doesn't go that low, you can dry out eggs in an unheated oven for 2 days.)
120 min
- 4.
Yolks can be cured 1 month ahead. Place in an airtight container and chill.
