These yolks are cured in a salt and sugar mixture for a few days, then baked at a low temperature to dry them out. Fully cured, they can be grated and used like grated cheese.
Makes
3 /4 cup, gratedIngredients
- 3 cups kosher salt
- 3 cups sugar
- 12 egg yolks
- Cooking spray
Instructions
- In a large bowl, whisk salt and sugar until combined. Spread half of the mixture into a 9- by 13-inch glass baking dish, making a base at least 1/2 inch thick. Press a tablespoon into the mixture, making a depression for each egg yolk you'll be curing, evenly spacing the divots in the salt. Spoon an egg yolk into each divot, being careful not to break it. Cover yolks with remaining salt mixture, cover the dish, and refrigerate for 5 days.
- On the 5th day, preheat oven to 175°. Carefully remove each yolk from the salt mixture, brushing as much of the crust off as you can with your fingers, and place the yolks into a bowl of cool water. Gently rub any remaining salt off of the yolks and pat them dry with a towel.
- Set a wire rack on a baking sheet and coat it with cooking spray. Place the yolks on the rack and set in the oven for 2 hours. Let the yolks cool to room temperature and store them in an airtight container in the refrigerator, where they will keep for 4 weeks.
- Use a micro-plane to grate the yolks over pasta, scrambled eggs, soups, baked beans, or salads.
