I was watching this documentary about ancient traditional cooking methods vs the modern culinary techniques. I was really intrigued by the both. One in particular which really fascinate me is these cured egg yolks. There is already salted and century eggs in Chinese cuisine. But this is really something new and exciting for me. While being riveted to the documentary, I was imagining what I can do with these wondered cured egg yolks. The process is very simple. I decided to bake the egg yolks in the oven to speed up the drying process. You can of cos wrap the egg yolks with cheese cloth and hang them in a cool dry place until they are completely dry. I really hope you give this idea a try.
(Cured 6 egg yolks)
Sea Salt, 682g
Granulated Sugar, 188g
Egg Yolks, 6
In a large bowl, add salt and sugar.
Mix until well combined.
Transfer 3/4 of the salt mixture into a baking dish.
Spread out evenly.
Using an egg shell to indent some sort of a mold on the salt mixture to create 6 molds.
Carefully slide the egg yolks into the molds.
Gently cover the egg yolks with the remaining salt mixture.
Cover with cling film and set aside in the fridge for 4 days.
After 4 days, gently unmold the yolks.
Preheat oven to 65 degree celsius or 150 fahrenheit.
Wash in a bowl of water to remove any salt or sugar bits.
Transfer onto a wire cooling rack lined with parchment paper.
Wack into the oven and bake for 45 mins to 1 hr or until the yolks are completely dry.
Flipping the yolks half way thru' baking process.
Set aside in the fridge until ready to use.
You can grate the cured egg yolks on pasta, salads and even pizza.