I don’t remember precisely where I got the idea to try a cured egg yolk. I just remember that for some reason, I was enamored with the idea. Maybe enamored is a bit strong, but it’s the only word I could think of to describe my interest.
Ever since I came across the cured egg yolk, I have done nothing but think about it. One day, I was talking with my chef and told him how I wanted to test out cured egg yolks. He told me he was working on the summer menu and cured yolks were going to be on one of the dishes. He said to go ahead and test out the process; so I did.
Some recipes called for different measurements of the salt and sugar ratio. I didn’t understand why they would want to do that, especially since the salt was anywhere from 1/4 cup to 1/2 cup MORE than the sugar. My recipe makes it simple. Equal parts salt and sugar. Nothing more to remember.
The only thing I found difficult was the separating of yolk and whites. I don’t have one of those handy dandy egg separators, and I didn’t want to do the eggshell trick because I wanted to make sure I didn’t puncture the yolk. So, here I am, separating yolks with my hands. I saved all of the whites because I am sure there is a use for them, and I just didn’t want to throw away any product.
It was funny how the cured egg yolks looked dried apricots. They were hard but spongy if that makes any sense. The flavor was an umami of egg yolk that seemed to melt in your mouth with just a slight saltiness. I have put together a list of ingredients, including the utensils you will need as well as step-by-step instructions.
Now, the hard part: what do I put my cured egg yolk on? Well, you can shave them or grate them on salads, you can put them on roasted asparagus, or you can put them on pasta as we did at the restaurant.