Curing egg yolks. Why? I’m not too sure yet.

I love starting new projects, especially ones involving food. I’m always on the lookout for something new, strange or complicated to take on which is exactly why a recipe for cured egg yolks caught my eye. What would you even do with a cured egg yolk? Apparently the yolk gets hard and you grate it over something like a simple pasta dish or roasted mushrooms to give it a slightly salty, umami flavor (think high quality hard cheese). 

My egg yolk curing process should be ready by March 24th and I’ll make sure to give you a full report.

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Day 1 – place egg yolks in a container (without touching) and cover completely with salt. Leave in the fridge for 7 days.

 

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Day 7 – dust off the yolks, they should be a little bit squishy like a dried apricot.

 

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Place yolks in cheese cloth (I only found coffee filters, I hope that will be OK) and hang in the fridge for about 14 days.