Cured Egg Yolks
Run out of Parmesan? Feeling fancy and want to mix things up? Try curing your own egg yolks! Super easy to make, all they require is a little patience but once you’ve given these golden umami gems a go you’ll be wowing all your family and friends.
Vegetarian/Gluten Free/Dairy Free
10 minutes (plus curing time)
Serves 6
Ingredients
- 240g fine sea salt
- 6 Enriched egg yolks
Method
- Spread half of the salt in the bottom of a storage container, creating 6 little dips in the salt. Separate the egg yolks from the whites, one at a time, making sure to remove all the white (keep the yolks in the fridge or freezer and use to make meringues or a big pavlova).
- Carefully place each yolk into the salt dips, making sure they don’t touch. Cover with the remaining salt and close the lid. Place in the fridge for 48 hours.
- Preheat the oven to its lowest setting, around 60°C, fan 40°C.
- Remove from the salt, they will have dried up and gone hard. Dust off the salt and give each one a quick rinse under cold water. Dry with kitchen paper and lay on a greased, wire rack.
- Place in the oven for 1-1.5hrs until firm. Finely grate over pasta, avocado toasts or salads. Keep in an airtight container in the fridge for up to 2 months.
