Cured Egg Yolks

Print

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

  1. In a medium bowl, combine and thoroughly mix together kosher salt and white sugar.
  2. In a medium glass baking dish or Tupperware, add half of the salt and sugar mixture and spread evenly.
  3. Make 4 indents away from the edges using the back of a soup spoon.
  4. Add one large egg yolk per indent ensuring they do not touch the edge or each other,
  5. Gently add the remaining salt and sugar mixture to completely cover the egg yolks.
  6. Set in the fridge for 4 days to cure.
  7. On day four, preheat oven to 150°F.
  8. 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.
  9. Generously coat a wire rack set inside a rimmed baking sheet with vegetable oil to prevent sticking.
  10. 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.
  11. To serve, finely grate cured egg yolks over soups, pastas, or salads as you would Parmesan cheese.
  12. To store, place in an airtight container in the refrigerator for up to 1 month.

Reviews (4)

  • Kathy Brown12th, October 2014 Reply

    Morbi velit eros, sagittis in facilisis non, rhoncus et erat. Nam posuere sem, eu ultricies tortor imperdiet vitae. Curabitur lacinia neque non metus

  • John Doe15th, October 2014 Reply

    Commodo est luctus eget. Proin in nunc laoreet justo volutpat blandit enim. Sem, ullamcorper vel aliquam non, varius eget justo. Duis quis nunc tellus sollicitudin.


Add Review

Add Review