Cured Egg Yolk
Another kitchen science experiment here for ya! Who's with me?! Use these cured egg yolks grated over fresh pasta, bright salads, roasted veggies, creamy soups, and more! It gives a rich and salty flavor blast to any dish. Dare I say.. it's almost as good as cheese on top of your favorite dish.. It's super simple, and really fun. It's just egg yolk and salt.
First, you separate the yolks from the whites. Then you make a well in your salt, gently slide in the yolk. Cover the yolk with more salt, and set aside for about 5-7 days. That's it! You want to use a non-reactive container, such as glass or tupperware.
I used our Tempting Lemon and Thyme Salt Blend, but you can use kosher salt, curing salt or pink Himalayan salt. You can season your salt with dried herbs and spices. You can also use 1/2 salt and 1/2 sugar. The sweetness creates a bit of a different result, and you can even get more creative with that - maybe use it on dessert? Mhmmm. Let your creativity floOooOw.
Alriiiight - GET YO SCIENCE ON!!!!
Cured Egg Yolk
1. Fill container half way with salt. Make a small indent with egg or back of spoon in salt where yolk with go. If doing multiple yolk, make indents about 1/4 inch apart.
2. Separate yolk and whites, be careful not to puncture the yolk. Gently place yolk in each indent. Cover completely with more salt. Cover and set aside or in refrigerator for 5-7 days to cure. Yolks should be dry and easy to grate. Grate over pasta, salad, soup, and more! Get creative friends! Enjoy!