cured egg yolks recipe
what can you make with just egg yolks? the cured egg yolks recipe!
my she shed
Spring is officially here, I mean in Rome. And Spring means gardening challenges.
Will my new plants survive my gardening efforts?
As you never know, I am enjoying them as much as possible, in my tiny alfresco she shed. I’m reading, meditating and writing in my balcony, coddled by the bergamot tree flowers scent (the best deal of the flower shopping day).
The fun part? There are so many plants, there is no space but to sit on the floor. Very boho.
the not so boho cured egg yolks recipe, a very slow authentic Italian recipe:
Cured eggs are a thing. They’re worth the wait. The long wait: I held on for 18 days to have mine.
But now, I can grate them over a thousand dishes and get an indescribable umami taste with just a pinch of the thing.
- egg yolks
- sea salt
- white sugar
- a jar
- a lot of time
- Separate egg yolks. Mix equal parts of salt and sugar. Calculate ¼ cup of each for every yolk you are going to cure.
- Create a base of at least a couple of inches of the salt & sugar mixture on the bottom of the jar. Add a yolk, completely cover it with the mixture, at least one more inch, add another yolk, cover and so on. Well, wait, 3 eggs per medium/big jar should be a good proportion.
- Close the lid, very loose, for air circulation. Place in a dry place and wait, and wait. If you want a grateable yolk you’ll need at least 14 days of patience.
- Open the jar and break the salt & sugar crust that has formed (not easy, be patient). Clean the yolks from extra salt & sugar and grate them. Over pasta (aglio olio e peperoncino), crostini, salads, broths, french fries, asparagus….
- Not grating them right now? Refrigerate (in a jar) up to three months.