The possibilities of this garnish are endless! The yolks will taste great crumbled, grated or sliced over many dishes. Try it on salads, pasta, crumbled on roasted vegetables, and soups.
Up to 7 days to cure
- 4 chicken or duck eggs
- 1 cup kosher salt
- 1 cup sugar
- Select the eggs you will use. You may choose any size chicken or duck eggs.
It’s important to remember that the larger the yolk you use, the longer it will take to cure.
- Combine equal parts salt and sugar. I use 1 cup of kosher salt and 1 cup of sugar to cure four eggs in an 8×8 inch glass baking dish.
- Spread mixture evenly in the dish and make small indents for the egg yolks to rest in.
- Separate the egg yolks from the whites, being careful not to break them and place one yolk in each indent. Cover yolks completely with salt/sugar mixture. Then, cover tightly with plastic wrap, refrigerate for 4-7 days.
During the next 4 to 7 days the salt helps dry out the yolks, and will also kill the bacteria that make food spoil,
while the sugar will feed lactobacillus (a good bacteria you might find in yogurt or kimchi).
- After the 7th day, you are now ready to remove the yolks from their salt-sugar mixture. Brush remaining salt-sugar mixture off yolks and gently run under cold water until all of the salt-sugar mixture is removed.
- Pat off any excess moisture with a paper towel. Then place on a baking sheet lined with parchment paper and bake at 150 degrees for 2 hours. You may also place in a dehydrator for a couple hours.
- Once done, the salt-cured egg yolks are a perfect consistency for grating and crumbling!
Notes: For extra flavor, you may also add different dried herbs such as basil, rosemary, or thyme for an additional flavor.
You can store in an airtight container for up to 3 months.