Salt-Cured Egg Yolks
Using the simple ingredients of high-quality eggs and fine kosher salt, these hardened egg yolks make for an easy burst of flavor to grate over anything from pizza and pasta to popcorn.
- 4 high quality eggs, preferably local
- 1 box fine kosher salt or pickling salt
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.