Cured egg yolks to grate on every Spring dish.
The cured egg yolks are the last recipe of the egg project. Yummy 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 now, I can grate them over a thousand dishes and get indescribable umami flavor.
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cured egg yolks recipe
Ingredients
- egg yolks
- sea salt
- white sugar
- a jar
- a lot of time
Instructions
-
Separate the egg yolks. Mix in equal parts salt and sugar. Calculate ¼ cup for each yolk you'll cure.
-
Create a base of at least 2-3 cm of the salt and sugar mixture on the bottom of the jar. Add a yolk and cover it completely with the mixture, at least another 2-3 cm layer. Add another yolk, cover and so on. Well, wait, 3 eggs 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 14 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.
-
Ready!
Recipe Notes
You can grate the cured egg yolks on pasta (aglio e olio sounds perfect), on toasts, salads, broths, fries, asparagus....
Not going to grate your cured egg yolks today? Keep them in a jar, in the fridge, up to three months.
Enjoy your cured egg yolks!
Claudia
