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 that the 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 to the salt and sugar ratio. I didn’t understand why they would want to do that, especially since the salt was anywhere from a 1/4 cup to 1/2 cup MORE than the sugar was. 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 that you can buy, and I didn’t want to do the egg shell 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 to them. 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 like we did at the restaurant.
Cured Egg YolkPrint This
- Pan large enough to hold 3 cups of mixture and yolks
- Mixing bowl
- Plastic wrap
- Parchment paper or silpat
- Sheet tray (cookie sheet)
- 1 1/2 cup Kosher Salt
- 1 1/2 cup Sugar
- 4 Egg Yolks
- Combine the salt and sugar in the mixing bowl.
- Place a layer of the salt/sugar mixture in pan (about 1/4 to 1/2 of the mixture).
- Use your thumb to make a slight indent in the mixture. This is where you will place the yolks. Make sure the spacing is far enough apart that the yolks will not be crowded.
- Gently place yolks in the indented space.
- Cover each yolk with the remaining mixture. (I take a handful of mixture and pour it over the top of each yolk. This makes a mound and will cover the yolk sufficiently.) Make sure each yolk is fully covered by the mixture.
- Take the plastic wrap and cover your pan and place it in the refrigerator for 4 days.
- After 4 days, set up your parchment paper or silpat on the sheet tray.
- Carefully remove the yolks from the mixture and rinse them off in cold water. The center of the yolks may still be a little soft and tacky so be gentle!
- Place each yolk on the parchment.
- Let air dry uncovered for 2 days. (If the yolk centers are still tacky let them sit out until dried through).