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.
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FLORENCE
The city of Renaissance.
MATERA
The city of Sassi.
MAREMMA
The land of brigands.
cured egg yolks
Ingredients
- egg yolks
- sea salt
- white sugar
- a jar
- a lot of time
Instructions
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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.
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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.
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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, 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!
Claudia