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Cured Egg Yolks<\/p>\nCured Egg Yolks<\/p>\n
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1\u00be cups kosher salt<\/p>\n
1\u00bc cups sugar<\/p>\n
4 large egg yolks<\/p>\n
Nonstick vegetable oil spray<\/p>\n
Preparation<\/p>\n
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Whisk salt and sugar in a medium bowl to combine. Evenly spread out half of salt mixture in an 8×8″ glass baking dish. Using the back of a tablespoon, create 4 depressions in salt mixture, spacing evenly. Carefully place an egg yolk in each depression. Gently sprinkle remaining salt mixture over yolks and tightly wrap dish with plastic. Chill 4 days.\u00a0 Preheat oven to 150\u00b0. 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 Gruy\u00e8re cheese, 1\u00bd\u20132 hours. Let cool. (Alternatively, if your oven doesn\u2019t go that low, you can dry out eggs in an unheated oven for 2 days.) Finely grate cured egg yolks over soups, pastas, or salads as you would a hard cheese. Do Ahead: Yolks can be cured 1 month ahead. Place in an airtight container and chill.<\/p>\n","protected":false},"excerpt":{"rendered":"
Cured Egg Yolks 1\u00be cups kosher salt 1\u00bc cups sugar 4 large egg yolks Nonstick vegetable oil spray Preparation Whisk salt and sugar in a medium bowl to combine. Evenly spread out half of salt mixture in an 8×8″ glass baking dish. Using the back of a tablespoon, create 4 depressions in salt mixture, spacing evenly. Carefully place an egg yolk in each depression. Gently sprinkle remaining salt mixture over yolks and tightly wrap dish with plastic. Chill…<\/p>\n