Cured Egg Yolks
Cured egg yolks are a condiment you need to try at least once. They are simultaneously salty but rich and can add that extra something something to anything. Plus, when rehydrated, the emulsify the same way as an egg yolk. Think of it as preserved egg yolk, because that's essentially what it is.
Equipment
- 1 8"x 8" baking dish
- 1 drying rack
Ingredients
- 9 large eggs
- 4 cups sea salt or kosher salt
- 1 tablespoon black peppercorns optional
- 1 tablespoon dried rosemary leaves optional
Instructions
- In a small blender, blend together the salt, peppercorns and rosemary until you have a gritty consistency. Skip this step if you are omitting the rosemary and pepper.
- Layer 2 cups of the salt in the bottom of an 8"x 8" baking dish. Use a spoon to create 9 indents spaced evenly apart from each other.
- Separate the egg yolks from the whites. Save the whites for later use (I have a great egg white oatmeal recipe on the blog!)
- Add each yolk into one indent in the salt. Cover with the remaining two cups of salt.
- Let this sit in the fridge for 5 days.
- After 5 days, remove the eggs from the salt mixture and give them a quick rinse under ice-cold water to remove the excess salt.
- Set your oven to 180°F or its lowest setting.
- Place a piece of parchment paper on a drying rack and place this on top of a baking sheet. Put the egg yolks on top and let them dry out in the oven for 1 hour or until they go from slightly translucent to opaque.
- Store in the fridge and use on toasts, salads, pasta sauces, anything!