Salted egg yolks 2016

Salted egg yolks

  • Rating: 5 out of 5.2 ratings
    Rate
    loading...
Magazine subscription – 5 issues for £5
  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus at least 8 hrs curing
  • More effort
  • makes 6

These simple, salted egg yolks are a great garnish for salads, pastas or avocado on toast. Forget Parmesan and get grating these unusual umami yolks

  • Easily doubled
  • Vegetarian
Advertisement

Ingredients

Method

  • STEP 1

    Cover the base of a container about 2cm deep in fine salt (crunchy won’t work).

  • STEP 2

    Use the back of a tablespoon to make as many dents in the salt as there are yolks to cure.

  • STEP 3

    Separate the yolks well so there is no white at all attached, then carefully sit them in the dents.

  • STEP 4

    Completely cover the eggs with more salt. Leave in the fridge for eight hours, or overnight.

  • STEP 5

    The next day, remove the yolks – they will have hardened to the texture of a sticky gummy sweet.

  • STEP 6

    Wash them under cold water, dry them carefully on kitchen paper and marvel at how much they resemble dried apricots.

  • STEP 7

    Heat your oven to its lowest setting (60C/fan 40C/gas 1 /4 is ideal) and dry the yolks on an oiled cooling rack for three hours until dry and hard.

  • STEP 8

    Once they have cooled, the yolks are ready to finely grate. Amazingly, they will keep in the fridge in an airtight container for up to 3 months.

Goes well with

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 5 out of 5.2 ratings
Advertisement
Advertisement
  • Family photo

    New! Good Food DealEnjoy a family photography shoot for just £25!

    Get offer
Advertisement

Sponsored content