Salt-cured egg yolks are an excellent way to boost umami in any dish, and they're easy to make at home. (You can use the leftover egg whites in an omelette or scramble!)
INGREDIENTS
- 6 egg yolks
- 2 cups (316g) kosher salt
- 1 cup (220g) granulated sugar
- aromatics, spices, dried mushrooms of your choice
Aromatics
- 1 tbsp (4g) coriander seeds
- 1 tbsp (4g) pink peppercorns
- 1 tsp (2g) sichuan peppercorns
- 1 tsp (2g) black peppercorns
- 4 bay leaves
- 1/3 cup (9g) dried chanterelle mushrooms
DIRECTIONS
- Add in your coriander seeds, pink peppercorns, sichuan peppercorns, black peppercorns, bay leaves and dried chanterelle mushrooms to a skillet and toast. Let the spices cool, then blend into a fine powder.
- Mix your aromatics with 2 cups of kosher salt and one cup of granulated sugar. Whisk together evenly and spread half of your cure mixture into a baking pan so it coats the bottom.
- Make 6 equally spaced apart small indentations in the cure mixture, making sure to not go all the way to the bottom of the pan.
- Place an egg yolk in each indentation without breaking it. Cover each yolk in a mound of cure until you’ve used all of the mixture.
- Wrap your pan in plastic wrap and let them cure in the fridge for 4-6 days until firm and handleable.
- Once your yolks are cured, take them out of the mixture and rinse gently under cold water to remove the cure off of the surface. Gently dry them on a paper towel.
- Either using an oven or a dehydrator, take your egg yolks and dehydrate them at 140 degrees Fahrenheit for 2 hours.
- Once dehydrated, let them cool and use them on just about anything.
If you like spice...anther option rather than all those aromatics is calabrian chili powder. You can really do whatever you like. Check out Ethan using that chili powder as an option.
How might you use these eggs?
