Have you ever bit into something so delicious it was nearly impossible not to crave another bite? Snapped into the perfectly-seasoned chip, slurped some savory ramen, chewed through mouthfuls of crusty, tomato-y pizza?
Have you ever wondered just what it is about these dishes that makes them so hard to pass up?
The answer is “umami,” a Japanese word that literally translates to “pleasant savory taste.”
Umami has roots as far back as 1908 when it was discovered by Kikunae Ikeda, a Japanese chemist. This flavor sensation is often described as “brothy” or “meat-like” with a lingering, mouth-watering effect that coats the tongue. This phenomenon correlates to the presence of glutamates and certain ribonucleotides in food, which can be made even more pronounced by adding salt.
Fermented fish sauces and soy sauce are some of our most ancient representations of umami, which have been traced back as far as the third century in China. Dried bonito flakes, kombu seaweed, tomato paste, parmesan cheese, shrimp, nutritional yeast, shiitake mushrooms, and leeks are some examples of ingredients that are rich in umami. One easy “cheat” for enhancing umami is created by adding MSG powder, short for monosodium glutamate*–this is a powdered combination of salt and glutamic acid, otherwise known as sodium salt; this provides a great savory boost to whatever you are seasoning.
Glutamates make up approximately half of the ingredients in breast milk, so you may be even more familiar with umami than you thought! Interestingly, some studies suggest that umami both stimulates appetite and contributes to satiety, making it an ideal addition to nearly any dish.
What Do Salt-Cured Egg Yolks Have to Do With Umami?
I am always looking for more ways to sneak umami into dishes. Salt-cured egg yolks are an easy way to add a flavorful boost to your meal, and could even be used to replace parmesan cheese for those who are sensitive to dairy or are simply trying to cut back. What’s more, they keep almost indefinitely in an airtight container in the fridge!
All you need for this recipe are high-quality egg yolks, preferably from local hens, fine kosher salt, cheesecloth, and time.
Here I’ve separated my yolks and poured my salt into a bowl.
The yolks are then nestled into depressions, then completely covered with salt. These sit this way undisturbed for one week in the fridge. Here’s what they look like after seven days:
At this stage, the yolks are wrapped loosely in cheesecloth and hung in the fridge to air cure for one to two more weeks, or until they are completely dry. (Note, they will still be a little tacky to the touch, but should be generally firm.)
Gloriously lumpy, these salt-cured egg yolks have already graced the top of my pasta carbonara and may even find their way onto my popcorn later…recipe for carbonara coming next week!
*Some have drawn correlations between MSG consumption and asthma, migraines, and brain damage–however, the FDA still regulates MSG as safe. Glutamates are abundant in nature (as I mentioned earlier, they make up over 50% of the ingredients naturally occurring in breast milk), and glutamic acid works as an excitatory neurotransmitter. This means that in order to relay a message, it stimulates nerve cells. Some folks argue this can be done to excess, which is why MSG has been labeled an excitotoxin. A study completed in 1969 studied mice that were given large injections of MSG, which caused harmful neurological effects. However, when consumed in normal amounts, dietary glutamate should have imperceptible effects on the brain as it cannot cross the blood-brain barrier. Of course, there are those who are more sensitive to MSG than others; symptoms of this include flushing, muscle tightness, tingling, numbness, and headaches or migraines.
Salt-Cured Egg Yolks
Equipment
- cheese cloth
Ingredients
- 4 high quality eggs, preferably local
- 1 box fine kosher salt or pickling salt
Instructions
- Crack the eggs and separate the yolks from the whites. Reserve the whites for later use.
- Pour about 1/2"-3/4" of salt into a bowl or tupperware large enough to fit all four yolks widthwise with at least 1/2" space in between. Using your finger, create little impressions in the salt for the yolks, making sure to leave some salt at the bottom of the depression and not scratching the bowl bare. Carefully place the yolks into their depressions, then cover completely with salt. Seal or wrap with plastic wrap and place in the fridge undisturbed for one week.
- After one week, remove yolks from fridge. Carefully comb through the salt and brush the yolks free from the majority of the salt.
- Wrap yolks loosely in cheese cloth and allow to air dry or "cure" in the fridge 1 to 2 more weeks, or until thoroughly hardened. (Note: They may be a little tacky but should be completely firm.) These keep almost indefinitely in an airtight container, and can be grated over a dish to accentuate umami flavors.