Egg Yolks Cured 3 Ways Recipe

7

Choose between Caesar, Béarnaise, or Smoky Chile cured yolks for a tasty addition to any savory dish.

INGREDIENTS

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Whisk together salt, sugar, and the spices from your choice of flavor until thoroughly combined. Pour half of the mixture into an 8x8 baking dish. Use the back of a spoon, a small bowl, or a lime to make 5 small, evenly spaced depressions where each yolk will sit. Working with one egg at a time, carefully separate white and yolks. Gently place a yolk in each depression. Carefully sprinkle remaining salt mix over yolks, ensuring that each is covered well. Wrap dish tightly in plastic wrap and refrigerate for 4 to 6 days.

After yolks have cured, preheat oven to 200 degrees. Carefully remove yolks from salt mixture and brush off seasonings. Rinse in a bowl of cold water to remove remaining salt. Gently pat with paper towels. Place each yolk on a greased wire rack on top of a baking sheet. Dry out in the oven for 30-40 minutes or until yolks are dry and firm to the touch. Let cool and store in an airtight container in the fridge for up to a month.

Thinly slice, grate, or crumble yolks over hot pasta, roasted asparagus or other veggies, burgers, salad greens, soups, toasted bread, homemade ramen, risotto, etc. The possibilities are endless!

ITEMS IN THIS RECIPE

Kosher Salt

51

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Tarragon Shallot Citrus Seasoning

143

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Paris Cheese Sprinkle

83

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Minced Lemon Peel

152

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Worcestershire Sauce Powder

106

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Granulated Garlic

199

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Coarse Black Malabar Pepper

87

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Chipotle (Morita) Chile Powder

166

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Crushed Aleppo Peppers

218

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Pasilla Negro Chile Powder

52

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Hungarian Sweet & Spicy Paprika

187

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Whiskey Barrel Smoked Black Pepper

229

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