Cured Egg Yolks

Once you've made cured egg yolks, you'll find a use for them on almost everything. Grated over pasta, shaved onto roasted vegetables, sliced thin on toast. The texture is somewhere between butter and parmesan, and the flavor is concentrated, savory, and slightly funky in the best way.

Ingredients

• 1/2 lb kosher salt
• 1/2 lb granulated sugar
• 6 large egg yolks

Directions

1. Combine the salt and sugar in a large bowl and transfer a little more than half to a 1/4 baking sheet or pie pan.
2. Create divots in the mixture for the yolks, spaced far enough apart so that the egg yolks can be entirely surrounded by the cure. Place each yolk into the divot and using the remaining cure, cover each yolk so they are completely encased.
3. Cover the sheet with plastic wrap and refrigerate for 2 days.
4. Remove the plastic wrap and flip the yolks (be sure to cover again completely with the cure, wrap and place back in the fridge for 2 more days.
5. Remove the yolks from the cure and rinse them under running water. Remove the membrane and then pat the yolks dry. You can use them immediately at this point, but dehydrating the yolks for 2 days until fully dried, will allow the yolks to keep for up to 1 month in the fridge.
6. Recipe by Jeremy Fox (an amazing chef that you should get to know!)

From our kitchen to yours.