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Salt-Cured Egg Yolk

goop

This is absolutely delicious as a dairy-free Parmesan substitute. Extracting the water from the yolk concentrates the fat, and the curing process really brings out the umami flavor. We like it grated over pastas, salads, and risottos or blended into to dressings to add creaminess.

Makes 4

2 cups salt

1½ cups sugar

4 egg yolks

1 teaspoon grape-seed oil

1. In a medium-size mixing bowl, combine salt and sugar. Whisk together until well combined

2. Into an 8×8-inch glass or ceramic baking dish, pour half of the salt-and-sugar mixture. With a spoon, make 4 egg-yolk-size depressions. Carefully place 1 egg yolk in each depression, then gently pour the other half of the salt and sugar mixture on top. Tightly wrap in plastic wrap and place in the fridge for 4 days.

3. Remove from the fridge and gently remove the egg yolk from the salt-and-sugar mixture, brushing off any excess with your hands. Carefully rinse under cold water, removing any leftover salt and sugar. Lightly pat dry with a paper towel. The egg yolks should now look like hard translucent candy.

4. Preheat oven to 150ºF. Liberally coat a sheet tray with grape-seed oil, set the egg yolks on top, and place in the oven for 2 hours. The egg yolks will become firm and opaque.

5. Let cool and then store in an airtight container in the fridge for up to 4 weeks.

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