Salted egg yolks
- Preparation and cooking time
- plus at least 8 hrs curing
- More effort
- makes 6
- 6 egg yolks
- fine salt
- 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.