The easiest way to transform something simple into purely gourmet. Lot of restaurants are putting a spin on off-beat recipes like spaghetti and salads by adding golden curls of dehydrated salt cured egg yolks. Its the perfect way to elevate a simple dish and you would be surprised to know how easy it is.Salt has been used since ages to cure meat & fish and preserve food.The process of curing in a case of eggs takes about 48 hrs, you can go all the way to 4-6 days depending on how hard you want your eggs to get. I would suggest keeping them longer for that parmesan cheese kind of texture. If you soft poached eggs, just leave the egg yolks for a couple of hours and you’ll have a very different take on poached eggs.Trust me you’d feel like a magician turning boring eggs to crumbly packs of umami.
You would notice that the mixture has gotten a bit wet like sand, I skipped the first step and directly added salt and sugar mix.
You want to further elevate the cured eggs ? Add in seasonings, Chef Elise Kornack at the Bon Appetite test kitchen recommends using bonito flakes and bay leaves along with your sugar-salt mixture. You can also do thyme for that earthiness, you can do Italian seasonings, you can even do freshly cracked black pepper.I didn’t add additional flavour to my cured eggs because I want to be able to use them in both sweet as well as savoury dishes.For those of you who have tasted Chinese Mooncakes , very popular around the CNY which was there like a week ago, cured egg yolks are also used as a filling for them.The best part about cured egg yolks is that you can chill them for like a month, make them before hand and serve it at your next dinner party.So GOURMET, instantly takes your food to the next level master-chef style.
Do you see that bright yellowish orange on the eggs ,yes thats the stuff I am talking about. Its a very beautiful touch to add to any recipe and to elevate it to the next level.
After dehydrating in the oven for about 2 hrs the surface loses some of its shine.Its a matt finsih and little bit wrinkled I would say like a dry fruit kind of surface.
I know what you’re thinking after looking at the pictures, man this looks insanely fancy. Again I repeat they are very easy to make and honestly there isn’t much to do. You just let the eggs sit there buried in a pile of salt and sugar.Don’t be tempted to check them or poke them while they are sitting in your refrigerator.Have some faith in the process, salt will draw out the moisture and sugar will help kill the bad bacteria and retain the good one. A lot of asian cultures use cured eggs dipped in soy sauce as an addition to their ramen noodles or soups.It gives it a very authentic and natural umami flavour.The ingredients are very few and obvious and even a plastic box (BPA proof) will do.The texture is kind of like an apricot , its shiny and slightly soft after you wash it and its like a dried aged cheese after dehydration.
How to Use Cured Egg Yolks
Cured and dehydrated Egg Yolks can be grated over salads, can be added to a boiled spaghetti for the next level of carbonara, you can also use it to thicken your sauces.Traditionally Chinese Mooncakes have a filling of cured egg yolks and you can definitely make them.You can also preserve your cured eggs in soy sauce and add it to your boiled noodles or rice for a lovely gourmet asian food at home.
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