Cured Egg Yolks
Salt-cured egg yolks achieve a distinctive texture and rich flavor, offering a preserved ingredient ideal for slicing or grating onto various dishes.
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Instructions
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Preheat the oven to 175 F.
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Combine salt and sugar, then spread slightly over half the mixture evenly in a container.
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Make six indentations in the salt-sugar layer.
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Separate egg yolks from whites, then carefully place each yolk into an indentation.
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Cover yolks with the remaining salt-sugar mixture.
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Seal the container and refrigerate for 6 days, or until yolks are firm and dry.
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Coat a wire rack with nonstick spray and place it on a baking sheet.
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Brush salt mixture off yolks, rinse gently under cool water, and pat dry.
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Arrange yolks on the prepared rack and bake for 45-60 minutes until completely dry.
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Cool before using or storing.