📝 About This Recipe
Transform humble eggs into a luxurious, grateable condiment that mimics the depth of a fine aged Parmesan. Through the ancient alchemy of salt-curing, the yolks lose their moisture and concentrate into translucent, amber jewels packed with intense savory flavor. Whether shaved over pasta or grated onto roasted vegetables, these yolks add a professional chef’s touch of velvet texture and salty-sweet richness to any dish.
🥗 Ingredients
The Curing Base
- 2 cups Kosher Salt (Diamond Crystal preferred for its texture)
- 1.5 cups Granulated Sugar (Balancing the saltiness and aiding moisture extraction)
- 1 tablespoon Black Peppercorns (Toasted and lightly cracked)
- 1 teaspoon Dried Thyme (Optional, for a subtle herbal backnote)
- 1 piece Bay Leaf (Crumbled into the salt mix)
The Stars
- 6 pieces Large Eggs (Farm-fresh with vibrant orange yolks)
Finishing Elements
- 1 teaspoon Extra Virgin Olive Oil (For lightly coating before storage)
- 1 spray Non-stick Cooking Spray (For the drying rack)
👨🍳 Instructions
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1
In a medium mixing bowl, whisk together the kosher salt, granulated sugar, cracked peppercorns, dried thyme, and crumbled bay leaf until thoroughly combined.
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2
Spread half of the salt and sugar mixture into an 8x8 inch glass baking dish or a non-reactive container, ensuring a flat layer about 1/2 inch deep.
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3
Using the back of a clean tablespoon or the rounded end of an egg, gently press six indentations into the salt bed, spaced evenly apart to prevent the yolks from touching.
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4
Carefully crack the first egg, separating the white from the yolk. Be extremely cautious not to puncture the yolk membrane. Transfer the yolk to your clean hand to let the excess white slip through your fingers.
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5
Gently slide the yolk into one of the prepared indentations in the salt. Repeat this process for the remaining five eggs.
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6
Slowly sprinkle the remaining salt-sugar mixture over the top of the yolks until they are completely covered and no yellow is visible.
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7
Cover the dish tightly with plastic wrap and place it in the refrigerator. Let the yolks cure undisturbed for 4 full days. During this time, the salt will draw out moisture, firming the texture.
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8
After 4 days, carefully dig the yolks out of the salt bed. They should feel firm and look like translucent apricot halves. Gently rinse each yolk under cold running water to remove excess salt.
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9
Pat the yolks very dry with a lint-free paper towel. At this stage, they are 'cured' but still slightly tacky in the center.
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10
Preheat your oven to its lowest possible setting, ideally 150°F (65°C). Lightly spray a wire cooling rack with non-stick spray and place it on a baking sheet.
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11
Place the yolks on the wire rack and 'bake' (dehydrate) them for 1.5 to 2 hours. They are done when they feel firm to the touch, like a semi-hard cheese.
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12
Remove from the oven and let them cool completely at room temperature. The yolks will continue to firm up as they cool.
💡 Chef's Tips
Use the freshest eggs possible; the membranes are stronger and less likely to break during separation. Don't throw away the leftover salt! You can reuse it for another batch of yolks or use it to season steaks. If your oven doesn't go low enough, prop the door open with a wooden spoon to keep the temperature down. To check for doneness, the yolk should be firm enough to grate but still have a slight 'give' when pressed firmly. Store the finished yolks in an airtight container in the fridge for up to 1 month.
🍽️ Serving Suggestions
Grate finely over a classic Spaghetti Carbonara for an extra layer of richness. Shave over buttered sourdough toast topped with smashed avocado and chili flakes. Use a microplane to dust the yolks over roasted asparagus or sautéed broccolini. Finely grate into a Caesar salad dressing to boost the savory 'umami' profile. Serve as a unique addition to a charcuterie board alongside sharp cheddar and honeycomb.