Spicy Salt Cured Egg Yolks
other

Spicy Salt Cured Egg Yolks

Step aside grated Parm. Salt-cured egg yolks are the new umami-loaded pasta topper in town. You can turn egg yolks into solid orbs of golden goodness with a simple mix of salt, sugar and spices, and about four days. Serve the firm yolks with congee, or grate, shave or crumble over pasta, noodles, rice, salads, vegetables and soups.

  • 10m

    prep time

  • 3h

    Cook Time

  • 61

    Calories

  • 5

    Ingredients

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Ingredients

6

(1 egg yolk)

Servings

Instructions

  • Mix salt, sugar and spices in medium bowl until well blended.

  • Spread half of the seasoned salt mixture in small glass baking dish (about 9x7-inch). Make 6 evenly spaced indentations into the salt mixture with the back of a spoon. Place an egg yolk into each indentation. Gently cover yolks with remaining salt mixture. Cover with plastic wrap, leaving one corner open for moisture to escape. Refrigerate 4 days.

  • Preheat oven to 170°F. Remove egg yolks from salt mixture and carefully rinse in water. Place yolks on rack in small rimmed baking sheet. Discard any remaining salt mixture.

  • Bake 3 hours or until yolks are firm enough to slice or grate.

Nutrition information (per Serving)

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