Skip to main content

Cured Egg Yolks

While I have a subscription to a few cooking magazines, I rarely read them. But, every once in a while, I'll thumb through one while I'm eating lunch at work. 

And one day, a few years ago, I saw salt-cured egg yolks. They caught my eye because I thought they might be a good substitute for bottarga, cured fish roe. I finally got around to making them. I did a small batch because I wasn't sure how it would work...or if we would like them. The verdict: this works well and it's an intriguing addition to dishes.


Ingredients 
  • 1/3 pound kosher salt
  • 1/3 pound organic granulated sugar
  • 4 large eggs


Procedure
Blend the salt and sugar together in a large bowl and transfer half of the mixture to a square dish and shake gently to settle into an even layer.


Using whole, in-shell eggs, make 4 evenly spaced indentations in the bed by pressing bottom of egg gently into mixture.

Crack eggs, separate yolks from whites, and gently place yolks to indentations in bed. Carefully pour remaining salt mixture evenly over yolks. Wrap dish with plastic wrap and refrigerate until yolks are firm and dry, approximately 6 to 7 days.


Preheat oven to 200 degrees F. Remove yolks from salt-sugar mixture. Brushing off excess grains and place on a baking sheet. Bake until exteriors of yolks are dry to touch, approximately 30 to 40 minutes. Let cool and keep refrigerated in an airtight container for up to two weeks.

Serving Ideas
Grate or thinly slice yolks and sprinkle on your favorite dishes. Swap it for parmesan on pasta and risotto. Use it as a seasoning on roasted vegetables and avocado toast. Get creative! Can't wait to share what I've been using this on. Stay tuned.

Comments

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa