Salt-cured egg yolks
Rich, savory and surprisingly luxurious, salt-cured egg yolks are one of the simplest ways to add restaurant-level flavor at home. After resting in a mixture of salt and sugar, the yolks become firm, sliceable and concentrated, almost like a cross between Parmesan cheese and bottarga. Grated over pasta, roasted vegetables or toast, they deliver a salty umami punch that instantly elevates a dish. A little goes a long way.
Ingredients
- 4 large egg yolks
- 2 cups kosher salt
- 1 cup sugar
Instructions
- In a shallow dish or loaf pan, mix together the kosher salt and sugar. Spread about half the mixture evenly across the bottom.
- Using the back of a spoon, create four small wells in the salt mixture. Carefully place one egg yolk into each well, keeping the yolks intact.
- Gently cover the yolks with the remaining salt mixture until fully buried. Cover tightly and refrigerate for 4-6 days.
- Once the yolks feel firm and slightly tacky, carefully remove them from the salt mixture and rinse lightly under cool water. Pat completely dry.
- For a firmer texture, place the yolks on a wire rack and dry in a 150-degree oven for 1 1/2 to 2 hours, or refrigerate uncovered overnight.
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