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Cured Egg Yolk - Umami Flavor Bomb


I have been meaning to try out these egg yolks since forever. The idea of the creamy yolk melting on whatever you grate it on, whilst slowly releasing the flavors of the seasoning was almost orgasmic to me. But since it takes some preparation (minimal I admit) I have been procrastinating making these for a while. So here we are, figuring out how to make these without fucking up the fresh eggs I've bought. Turns out that all it takes is time and faith. Leave it in the fridge for 5 days and you're almost guaranteed with success!

So after I finished the process I have been putting this on everything. Bread, Pasta Cacio e Pepe, Carbonara, Beef Tartar..you name it. And it is oh so worth it! The yolks really absorb all the flavors and when put on a hot pasta dish slowly melts away, adding a subtle umami flavor to every spoon. It might even be better than grated parmigiano. Yes I've said it, try it out and then we'll talk.


Time: 5/5

Difficulty: 1/5


Ingredients:

- 4 (or more) fresh organic egg yolks

- 300g salt ( I used himalayan salt and normal kitchen salt in a ratio of 1/3 and 2/3)

- 200g sugar (to make your yolk not soo salty)

- A Spice blend, for example: - 1 Tbsp peppercorns

- 1 Tbsp Sichuan peppercorns

- 1/2 Tbsp pink peppercorns

- 2 Tbsp granulated dried porcini mushrooms

- 1 large sealable container


Instructions:

  1. Toast your spices (except mushrooms) in a pan. Let it cool and then blend everything into powder form.

  2. Mix the salt, the spices and the sugar.

  3. Cover the bottom of your container with about 2/3 of the salt mixture. (I've heard that you can use flour on the bottom, flipping the yolks half way through the process, to reduce the waste, but that is up to you)

  4. Use one whole egg with shell to create indents for your yolks. Be careful not to go too deep on the bottom. The eggs need to be coverd from all sides.

  5. Separate your egg whites and the yolks. Use the egg whites to make the fluffiest japanese pancakes. Carefully lay in your yolks (yes pls don't break them) and cover them with the rest of the salt mix.

  6. Cover the container and cure the eggs for 5 days in your fridge.

After 5 days

  1. Remove the yolks from the salt mix they should be firm. Otherwise leave a day longer. Carefully rinse them off under tap water. Pat dry with kitchen towels.

  2. As a last step, dehydrate the yolks in your oven at 50° for at least 2 hours.

  3. If they have cooled off they are ready to use. In a sealable container they should last in your fridge for 2-4 weeks (but trust me, you will have finished them by then)



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