Salt-cured egg yolks are a delicious, umami-packed ingredient created by coating fresh yolks in a salt-sugar mixture and allowing them to cure for about a week. This process removes moisture, concentrating their flavour and firming up the texture, making them perfect for grating over dishes..
Ingredients:
- Fresh Eggs yolks (as many as you'd like to cure)
- Kosher Salt
- Sugar
Instructions:
- Gently separate the yolks from the whites, being careful not to break the yolk.
- In a container, mix equal parts salt and sugar. The salt should be the bulk of the mixture (about 75% salt, 25% sugar is common). This mixture will draw moisture from the yolks and create the perfect environment for curing.
- In a shallow dish, spread a layer of the salt-sugar mixture. Gently place the yolks on top, then cover them completely with the remaining mixture. Ensure they are fully submerged.
- Cover the container with plastic wrap or a lid, and place it in the fridge. Let it cure for about 5-7 days, depending on how firm and salty you want the yolks. You can check them after 3 days if you like, but they will need at least 5 days for proper curing.
- After the curing period, gently rinse off the salt-sugar mixture and pat the yolks dry with a paper towel. They should be firm to the touch, similar to a hard cheese texture.
- You can store the cured yolks in the fridge, wrapped in parchment or wax paper. They last for a few weeks.
Tip: Use microplained on pasta dishes, salads, or stir into risotto for a deep umami flavour.
