Cured Egg Yolks Food
CURED EGG YOLKS
Have yolks left from a recipe? Get curing. Don't want to wait? Cure the yolks and freeze the whites in ice cube trays.
Provided by Christopher Kostow
Yield Makes 4
Number Of Ingredients 4
Steps:
- Whisk 1 3/4 cups kosher salt and 1 1/4 cups sugar in a medium bowl to combine. Evenly spread out half of salt mixture in an 8x8" glass baking dish. Using the back of a tablespoon, create 4 depressions in salt mixture, spacing evenly. Carefully place a large egg yolk (4 total) in each depression. Gently sprinkle remaining salt mixture over yolks and tightly wrap dish with plastic. Chill 4 days.
- Preheat oven to 150°F. Brush salt mixture off each yolk, then carefully rinse under cold water to remove any remaining salt (yolks will be semi-firm, bright, and translucent). Gently pat dry with paper towels.
- Generously coat a wire rack set inside a rimmed baking sheet with nonstick vegetable oil spray; place yolks on rack. Dry out in oven until opaque and texture is like a firm Gruyère cheese, 1 1/2-2 hours. Let cool. (Alternatively, if your oven doesn't go that low, you can dry out eggs in an unheated oven for 2 days.)
- Yolks can be cured 1 month ahead. Place in an airtight container and chill.
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- Whisk salt and sugar in a medium bowl to combine. Evenly spread out half of salt mixture in an 8x8" glass baking dish. Using the back of a tablespoon, create 4 depressions in salt mixture, spacing evenly. Carefully place an egg yolk in each depression. Gently sprinkle remaining salt mixture over yolks and tightly wrap dish with plastic. Chill 4 days.
- Preheat oven to 150°. Brush salt mixture off each yolk, then carefully rinse under cold water to remove any remaining salt (yolks will be semi-firm, bright, and translucent). Gently pat dry with paper towels.
- Generously coat a wire rack set inside a rimmed baking sheet with nonstick spray; place yolks on rack. Dry out in oven until opaque and texture is like a firm Gruyère cheese, 1½–2 hours. Let cool. (Alternatively, if your oven doesn’t go that low, you can dry out eggs in an unheated oven for 2 days.)
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- In a large bowl, stir together the salt and sugar. Pour about half of this mixture into a sandwich sized plastic or glass container and shake it into an even layer. Using the uncracked egg, make four indentations in the cure mixture. Place one yolk in each indentation and gently sprinkle the remaining cure mixture evenly over top. Be sure to cover every little bit of yolk very well or else the cure won’t work.
- Preheat the oven to 175 degrees Fahrenheit and gently remove the yolks from the cure mixture. The yolks should be semi-firm, bright, and almost translucent. Using your fingers, gently brush the cure from the yolks and rinse in a small bowl of cool water. Place the yolks on a piece of paper towel and pat gently to dry.
- Line a baking pan with a wire rack and spray generously with non-stick cooking spray. Place the yolks on the rack and pop them in your oven for 1 ½ – 2 hours to further dry them out.
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