Have yolks left from a recipe? Get curing. Don't want to wait? Cure the yolks and freeze the whites in ice cube trays.
1. Grate on top of hot pasta the way you would hard cheese.
2. Shave over white bean crostini for a hit of salt and color.
3. Dissolve thin shavings in a brothy soup to add body.
4. Crumble over simply cooked veggies like steamed bok choy or asparagus.
5. Double up and use to season a crispy fried egg. Super meta.
Recipe information
Yield
Makes 4
Ingredients
Preparation
Step 1
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.
Step 2
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.
Step 3
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.)
Do ahead
Step 4
Yolks can be cured 1 month ahead. Place in an airtight container and chill.
Recipe notes
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