Curing food with salt is as old a technique as cooking itself and actually ends up making egg yolks even more delicious. By drawing out moisture, these quick cured egg yolks become dense and firm. The result is almost like a jelly and enhances the complex flavor of egg yolks. Try spreading them over toast with butter and some jam for a sweet kick. Or, you can even eat these yolks on their own with a side of fresh greens, or as a topping to avocado toast. Make starting off your morning a little easier by doing the hard work the night before.
How Does Sea Salt Cure Egg Yolks?
Curing egg yolks in salt is a technique that involves drawing out the moisture from the yolks, resulting in a concentrated, umami-strong product. The salt acts as a natural preservative, inhibiting the growth of bacteria while the egg yolks sit in it. As the yolks cure, they develop a firm, almost rubbery texture and a salty, savory flavor. This process is similar to salting fish or meat, and the resulting cured egg yolks can be used in a variety of dishes, from pasta to even just on their own.
Quick Cured Egg Yolks
Description
Try these rich egg yolks on a slice of toast for breakfast.
Instructions
- Place sea salt in a shallow container.
- Using a spoon, make 6 little dips in the salt so the yolks will fit inside them. Gently push salt around each yolk making sure to cover each yolk completely with salt. Cover with lid or plastic wrap and keep in the fridge for 24 hours.
- After 24 hours, remove the yolks from the salt. They should be dark in color and have a jammy texture. Rinse with water to get the excess salt off the surfaces of the egg yolk.
- Spread the quick cured egg yolk on toast with butter, or use on pasta for a salty, rich flavor.
Recipe and Styling by Anna Franklin
Photography by Dave Bryce
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