An old Asian technique for eggs, these quick-cured egg yolks will add an umami boost to soups salads, rice, pasta and even avocado toast.
Whisk the salt and sugar together in a bowl. Spread out about half of the salt-sugar mixture on a baking dish or tray and create depressions about one inch apart using one of the using an egg shell.
Place an egg yolk in each depression and cover using the remaining salt-sugar mixture. Use a light hand in sprinkling the mixture on top of the egg yolks to avoid breaking them. Wrap the dish in plastic wrap and store in the refrigerator for five days. (If you used extra large eggs, add an extra day.)
After five days: Preheat your oven to 150ºF and set a cooling rack on a baking sheet. Spray the rack with cooking spray. Carefully brush off the salt-sugar mixture from the eggs, rinse gently and pat dry. The yolks should be semi-farm at this point. Set on the rack and dry them in the oven for about 90 minutes. After their time in the oven the yolks will be dry, firm and opaque (the texture of gruyere cheese). Cool and grate/slice over salad, soup, rice and/or pasta. Will keep refrigerated for up to one month.
Adapted from Bon Appetit. Where the original recipe uses four egg yolks for this amount of salt and sugar I was able to cure seven egg yolks by using two smaller containers.
COPYRIGHT © 2010 - 2018 LEMONS + ANCHOVIES. ALL RIGHTS RESERVED.