Cured Egg Yolks Recipes
SALTED EGG YOLKS
These simple, salted egg yolks are a great garnish for salads, pastas or avocado on toast. Forget Parmesan and get grating these unusual umami yolks
Provided by Barney Desmazery
Time 3h30m
Yield makes 6
Number Of Ingredients 2
Steps:
- Cover the base of a container about 2cm deep in fine salt (crunchy won't work).
- Use the back of a tablespoon to make as many dents in the salt as there are yolks to cure.
- Separate the yolks well so there is no white at all attached, then carefully sit them in the dents.
- Completely cover the eggs with more salt. Leave in the fridge for eight hours, or overnight.
- The next day, remove the yolks - they will have hardened to the texture of a sticky gummy sweet.
- Wash them under cold water, dry them carefully on kitchen paper and marvel at how much they resemble dried apricots.
- Heat your oven to its lowest setting (60C/fan 40C/gas 1 /4 is ideal) and dry the yolks on an oiled cooling rack for three hours until dry and hard.
- Once they have cooled, the yolks are ready to finely grate. Amazingly, they will keep in the fridge in an airtight container for up to 3 months.
CURED EGG YOLKS
Have yolks left from a recipe? Get curing. Don't want to wait? Cure the yolks and freeze the whites in ice cube trays.
Provided by Christopher Kostow
Yield Makes 4
Number Of Ingredients 4
Steps:
- Whisk 1 3/4 cups kosher salt and 1 1/4 cups sugar in a medium bowl to combine. Evenly spread out half of salt mixture in an 8x8" glass baking dish. Using the back of a tablespoon, create 4 depressions in salt mixture, spacing evenly. Carefully place a large egg yolk (4 total) in each depression. Gently sprinkle remaining salt mixture over yolks and tightly wrap dish with plastic. Chill 4 days.
- Preheat oven to 150°F. Brush salt mixture off each yolk, then carefully rinse under cold water to remove any remaining salt (yolks will be semi-firm, bright, and translucent). Gently pat dry with paper towels.
- Generously coat a wire rack set inside a rimmed baking sheet with nonstick vegetable oil spray; place yolks on rack. Dry out in oven until opaque and texture is like a firm Gruyère cheese, 1 1/2-2 hours. Let cool. (Alternatively, if your oven doesn't go that low, you can dry out eggs in an unheated oven for 2 days.)
- Yolks can be cured 1 month ahead. Place in an airtight container and chill.
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- In a large bowl, mix together the salt and sugar. Evenly distribute it between 3 medium bowls. Stir the red pepper flakes into one bowl, and the peppercorns into the other, leaving the third bowl plain with just the sugar and salt mixture.
- Evenly spread out half of the salt mixtures on the bottom of a 14 x 9-inch rectangular casserole pan, covering one third of the pan in half the red pepper flake salt, the middle third in half the peppercorn salt, and the remaining third of the pan in the plain salt.
- Use the back of a spoon to make 16 evenly-spaced wells (leaving about 2 inches between them).
- Going one egg at a time, separate the yolk from the white and gently place the yolk in a well. Repeat until all the wells are filled. Refrigerate the egg whites and use them later for another purpose (meringue, souffle, etc.)
CURED EGG YOLKS RECIPE | BON APPéTIT
2015-10-20 Step 1. Whisk salt and sugar in a medium bowl to combine. Evenly spread out half of salt mixture in an 8x8" glass baking dish. Using the back of …
From bonappetit.com
3.8/5 (18)Servings 4
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3.8/5 (18)Servings 4
- Whisk salt and sugar in a medium bowl to combine. Evenly spread out half of salt mixture in an 8x8" glass baking dish. Using the back of a tablespoon, create 4 depressions in salt mixture, spacing evenly. Carefully place an egg yolk in each depression. Gently sprinkle remaining salt mixture over yolks and tightly wrap dish with plastic. Chill 4 days.
- Preheat oven to 150°. Brush salt mixture off each yolk, then carefully rinse under cold water to remove any remaining salt (yolks will be semi-firm, bright, and translucent). Gently pat dry with paper towels.
- Generously coat a wire rack set inside a rimmed baking sheet with nonstick spray; place yolks on rack. Dry out in oven until opaque and texture is like a firm Gruyère cheese, 1½–2 hours. Let cool. (Alternatively, if your oven doesn’t go that low, you can dry out eggs in an unheated oven for 2 days.)
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3.1/5 (10)Total Time 145 hrs 10 minsCuisine American, AsianCalories 133 per serving
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