Cured egg yolks to grate on every Spring dish.
Here are my cured egg yolks: chef Carlo Cracco’s recipe, more or less.
Cured egg yolks are a lovely Spring kitchen project.
They’re worth the wait, the long wait: 18 days. But after the wait, you can grate them over a thousand dishes and get indescribable umami flavor.
cured egg yolks
- egg yolks
- sea salt
- white sugar
- a jar
- a lot of time
Separate the egg yolks. Mix in equal parts salt and sugar. Calculate ¼ cup for each yolk you'll make.
Create a base of at least 2-3 cm (around 1 inch) of the salt and sugar mixture on the bottom of the jar. Add a yolk and cover it entirely with the mixture, at least another 2-3 cm/1 inch layer. Add another yolk, cover, and so on. Well, wait, 3 eggs in each medium/large jar should be a good proportion.
Close the lid, very loose, to let air circulate. Store in a dry place and wait, and wait. If you want a yolk to grate, you need at least fourteen days of patience.
Open the jar and break the crust of salt and sugar that has formed (not easy, be patient). Clean each cured egg yolk from salt and excess sugar.
You can grate the cured egg yolks on pasta (Aglio E Olio sounds perfect), on toasts, salads, broths, fries, and asparagus...
Not going to grate your cured egg yolks today? Keep them in a jar in the fridge for up to three months.
Enjoy your cured egg yolks!