Cured Egg Yolks – Easy as 123!
I think it’s no secret to my friends and family that I love experimenting with food, often taking them as test subjects to taste my ‘devilish creations’. Currently, I think the food trend lies more in eggs, like onsen eggs or egg yolk confit – maybe even eggs Benedict, but I might be pushing it a little too far there – so I decided to try something a little different, uncommon to most people. I searched online and found a cured egg yolk recipe by Bon Appétit and it gave me an idea on how I want to do my cured egg yolks!
The chef in Bon Appétit used bonito flakes which gives the egg yolks a distinct smoky flavour and fresh bay leaves for that herbi-licious note! But, instead of using bonito flakes I used smoked paprika to get the smoky flavour into the yolks! I was inspired by what I learnt in school, and I remembered ‘curing’ duck leg for Duck Leg Confit, using salt, pepper, and juniper berries. So I added juniper berries which provides a tart and piney note to the yolks!
After curing it for 2 days, I dried it in the oven at 65 degree Celsius for 2.5 hours, and grated it on top of my spaghetti carbonara for added flavour, giving the pasta a little boost!
- 4 no. Egg Yolks
- 100g Salt
- 100g Sugar
- 1 tps Ground Nutmeg
- 1tps Paprika
- 5 no. Juniper Berries
- 2 pcs Bay Leaves
- Crush juniper berries and tear bay leaf into small pieces
- Mix all the curing ingredients together and lay half the mixture on a plate or box
- Using the egg shells, make indents on the mixture, 3cm apart of each other
- Separate the egg yolks from white and carefully place them in the indents
- Cover the eggs fully with the rest of the mixture.
- cover the loosely with cling wrap and let sit in fridge for 2 days
- After 2 days, carefully take out the yolks and rinse before placing them on a tray
- Dry out the yolks in the oven at 55-65 degrees Celsius for 2-3 hours and cool
- Grate over salad, soup or pasta as you would with any hard cheese!