This easy and relaxed recipe will show you exactly how you can make delicious cured egg yolks at home. Perfect to add an umami kick to dishes, it will be your new favorite topping.
Course Topping
Cuisine American, Asian, Eastern European, European
Pour the salt into a sealable container so it covers the bottom by about half an inch (little more than a centimeter)
Use the egg shell to make indentations into the salt bed without going to the bottom of the container.
Separate the yolk from the white and place the yolk into the indentation being very careful not to break the yolk. If it breaks this will not work.
Cover the yolks with more salt, cover the container, and place in the fridge for one month
After a month take the half cured yolks out of the salt crust. Brush off any large chunks of salt and place each yolk into a paper towel. Fold the paper into a sachet and hang in your fridge for another month.
After 1 month hanging in the fridge your cured egg yolks will be ready to use. Just grate them over any dishes you want to give a kick to. I suggest using a microplane, but a standard cheese grater will work as well.
Notes
This recipe is infinitely scalable. Just add more yolks if your dish can handle it. The yolks will hold for up to a year in the fridge, but I doubt you will need to store them that long!