The Cure: Egg Yolks!
What exactly is curing? Curing is defined as, “any of various food preservation and flavoring processes of foods such as meat, fish, and vegetables, by the addition of salt, with the aim of drawing moisture out of the food by the process of osmosis.”
So, maybe you’ve heard of curing meats, such as ham and beef, to create delicacies deserving of a feature on a cracker at a dinner party. But have you ever thought about curing egg yolks?
Think about it - you’re in the kitchen, cooking an egg white omelette with spinach and tomatoes (because it’s the new year and you’re trying to eat healthier, gosh darn it!). Instead of tossing away the yolk, why not preserve it and use it for a different recipe?
Question is - what do you do with cured egg yolk? Chef Eric likes to use it for a plethora of things - soups, salads, pastas, etc. Think of it like a dairy-free Parmesan cheese! It’s also a great way to stick to your healthy New Year pact when comparing the 55 calories per egg yolk to 70 calories for the same serving of actual Parmesan cheese.
So now, how exactly do you cure egg yolks? It’s actually very simple - the only catch is that it takes quite some time to actually cure, so Chef Eric’s recommendation is to start curing these bad boys at least a week before you plan to use them (although you technically can use them after about 3 hours of curing - however, the longer the cure, the better the flavor!).
Check out this recipe down below to get started on curing your own egg yolks!
INGREDIENTS
1¾ cups kosher or Himalayan salt
1¼ cups sugar
4 large egg yolks
Nonstick vegetable oil spray
Whisk salt and sugar in a medium bowl to combine. Evenly spread out half of salt mixture in an 8x8" baking dish (glass or disposable, your choice!). Using the back of a tablespoon, create 4 depressions in salt mixture, making sure there’s even space in between. Carefully place an egg yolk in each depression. Gently sprinkle remaining salt mixture over yolks and tightly wrap dish with plastic. Chill for at least 4 days.
Preheat oven to 150°. Brush salt mixture off each yolk, then carefully rinse under cold water to remove any remaining salt (yolks will be semi-firm, bright, and translucent). Gently pat dry with paper towels.
Generously coat a wire rack set inside a rimmed baking sheet with nonstick spray; place yolks on rack. Dry out in oven until opaque and texture is like a firm cheese (1½–2 hours). Let cool. (Alternatively, if your oven doesn’t go that low, you can dry out eggs in an unheated oven for about 2 days.)
Finely grate cured egg yolks over soups, pastas, or salads as you would a hard cheese.
Let us know how your cured egg yolks turn out, and your favorite ways to use them!