Cured Egg Yolks
I know this sounds weird. Just stick with me. I love runny eggs on pretty much everything. Over a pile of French fries, on top of a burger or just by itself with some toast. If you like any of those, you will love the flavor of grated cured egg yolk over pasta, veggies or really on anything!
Cured Egg Yolks
Ingredients:
4 egg yolks
1 1/2 cup kosher salt
1 1/2 cup sugar
Directions:
Mix the sugar and salt in a medium size bowl. Then pour half of the mixture in a square baking dish. Using the back of a spoon, make four small indentations to place the egg yolks. Make sure there is plenty of the salt/ sugar mixture at the bottom so that the egg doesn’t bleed through.
Add the egg yolks into the indentations. Carefully top with the rest of the salt/ sugar mixture. Use your hands to sprinkle it over softly so that you don’t break the yolk. Cover tightly with plastic wrap and set in the refrigerator for 6-8 days. If you pull them out and the yolks still feel a little sticky, toss them back in for a mother day or two. Once ready, dust off the remaining salt/sugar and store in a jar in the fridge.
