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.