Salt cured egg yolks
The easiest recipe to make a gourmet garnish.
Equipment
- 1 container
- 1 drying rack and tray
Ingredients
- 4 egg yolks
- 250 g salt see notes
Instructions
- Pour 2/3 of the salt into your container. Make four wells to place the yolks using a teaspoon.250 g salt
- Gently place each yolk in its own well.4 egg yolks
- Cover the yolks with the remaining salt. Place the container in the fridge and leave for four days.
- Set your oven to its lowest setting, for example 60C.
- One at a time gently remove each egg from the salt and rinse off any excess salt under running water.
- Place the yolks on a piece of paper towel and pat to dry.
- Oil your drying rack and place each yolk on the rack. If a rack isn't available, lay a piece of baking paper on a tray.
- Place the yolks in the oven at 60C for 2.5 hours. If you aren't using a rack, turn the yolks over half way to allow even drying.
- After 2.5 hours allow the yolks to cool fully before storing in an airtight container in the fridge. The eggs will last for two months.
Notes
Most recipes I've come across for making salt cured egg yolks specify that the salt must be free from additives such as anti-caking agents. While I'm not sure that this truly affects the process or the product, let's err on the side of caution.
Kosher salt is typically free from anti-caking agents and is easily found in the US. In Australia I had more trouble finding this. However, pink Himalayan salt is available at the supermarket and doesn't contain any additives.