198
INGREDIENTS |
- 8 eggs
- 1kg salt
- 1kg sugar
PREPARATION |
- In a large bowl, mix together salt and sugar. Evenly spread out half of the salt mixtures in a rectangular tray. Use the back of a spoon to make 8 evenly-spaced wells.
- Separate the yolk from the white and gently place the yolk in a salt mixture well. Repeat until all the wells are filled. Freeze the egg whites and use them later for another purpose (meringue, souffle, etc.)
- Gently begin to cover the yolks in the remaining salt mixture using a spoon to fill in the gaps between the yolks and the salt.
- Cover the pan tightly with plastic wrap and place in the refrigerator. Allow to cure in the refrigerator for 3 to 6 days depending on how hard you want them to be.
- When ready, remove the yolks from the pan and gently rinse each one with cold drinking water to remove the excess salt and then pat dry with a paper towel.
- Use yolks leftover after making meringues, pavlova’s, tiramisu…. by curing them while freezing the whites for later use.
- The egg yolks should be hard after 3 days but if you want them gooey you can remove them from the refrigerator after 24hrs.
- If you like to experiment you can flavor your salt mixtures with herbs and or spices of your choice to give an extra kick to the taste of the cured yolks.
- Yolks can be cured 1 month ahead. Place in an airtight container and chill.
TIPS |
- Use yolks leftover after making meringues, pavlova’s, tiramisu…. by curing them while freezing the whites for later use.
- Grate on top of hot pasta the way you would hard cheese. They go perfectly well with carbonara.
- Dissolve thin shavings in a brothy soup to add body.
- Crumble over simply cooked veggies.
- Use them on top of sandwiches.
- Double up and use to season a crispy fried egg. Super meta.