Burying the golden orbs in a mixture of salt and sugar for a handful of days dries them out and concentrates their flavor, just like bacon or lox. The result is something semi-firm, salty, and savory. Think: eggy aged cheese, with an eye-poppingly pretty orange color.
Cured egg yolks are delicious—but strong. Because they’re super salty, they’re better used as condiment than as the main event. For an umami boost, try grating them just like cheese over pasta, salads, avocado toast, popcorn, or even scrambled eggs.
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Currently, cured yolks aren’t even available in the most upscale grocery stores, so you’ll have to make your own. Even better if you’re raising chickens at home and have your own fresh eggs on hand. Fortunately, the process couldn’t be easier. Here’s how:
1. Start by combining 1 cup salt and 1 cup sugar in a bowl. Mix well to combine. Place half the mixture in a small baking dish.
2. Separate 4 egg yolks, saving the whites for another use. Carefully place each egg yolk on top of the salt-sugar mixture, and gently sprinkle the yolks with the rest of the salt-sugar mixture. (This photo shows the eggs before they were completely covered. You want them to be totally submerged in the salt-sugar mixture.) Cover the baking dish with plastic wrap and refrigerate it for 4 days.
3. Remove the egg yolks from the fridge after 4 days. Use a pastry brush to gently brush the salt-sugar mixture off of the egg yolks. Run the yolks under cold water to wash any of the remaining salt-sugar mixture off.
4. Place the yolks on a paper towel to drain and pat off any excess water. Transfer the yolks to a parchment-lined baking sheet and bake them at 150 degrees for 2 hours.
5. At this point, the eggs yolks should be semi-firm and look sort of like dried apricots. Use them right away, or store them in an airtight container in the refrigerator up to 2 weeks.
*In case you missed the memo, egg yolks are totally good for you. They’re packed with protein, vitamin D, and omega-3s. And even though egg yolks are high in cholesterol, for most people, consuming dietary cholesterol doesn’t increase your blood cholesterol.
This article originally published on Eat Clean.
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