Salted egg yolks
- Barney Desmazery
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makes 6
More effort
Prep: 30 mins
Cook: 3 hrs
plus at least 8 hrs curing
A star rating of 4.3 out of 5.8 ratingsRate
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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
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Ingredients
Units:
MetricUS
- 6 egg yolks
- fine salt
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Method
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step 1
Cover the base of a container about 2cm deep in fine salt (crunchy won’t work).
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step 2
Use the back of a tablespoon to make as many dents in the salt as there are yolks to cure.
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step 3
Separate the yolks well so there is no white at all attached, then carefully sit them in the dents.
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step 4
Completely cover the eggs with more salt. Leave in the fridge for eight hours, or overnight.
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step 5
The next day, remove the yolks – they will have hardened to the texture of a sticky gummy sweet.
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step 6
Wash them under cold water, dry them carefully on kitchen paper and marvel at how much they resemble dried apricots.
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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.
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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.
Recipe from Good Food magazine, September 2016
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A star rating of 4.3 out of 5.8 ratings
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