Cured Egg Yolks
A great way to use extra egg yolks if you are just using the whites, or a fun way to replace a common topping with something new. Curing an egg yolk turns it into a hard solid that can be grated and used as a substitute of Parmesan cheese. Great for anything from pasta dishes, to scrambled eggs, and anything in-between.
Ingredients
Directions
- In a medium bowl, combine and thoroughly mix together kosher salt and white sugar.
- In a medium glass baking dish or Tupperware, add half of the salt and sugar mixture and spread evenly.
- Make 4 indents away from the edges using the back of a soup spoon.
- Add one large egg yolk per indent ensuring they do not touch the edge or each other,
- Gently add the remaining salt and sugar mixture to completely cover the egg yolks.
- Set in the fridge for 4 days to cure.
- On day four, preheat oven to 150°F.
- Carefully dig out each egg yolk, brush them clean, run each under cold water to remove any remaining salt and sugar, and pat each egg yolk dry with a paper towel.
- Generously coat a wire rack set inside a rimmed baking sheet with vegetable oil to prevent sticking.
- Set egg yolks on the wire rack and place in the oven. Dry out in oven until opaque and texture is like a firm cheese, 1½ – 2 hours.
- To serve, finely grate cured egg yolks over soups, pastas, or salads as you would Parmesan cheese.
- To store, place in an airtight container in the refrigerator for up to 1 month.
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