An unusual cure for dressing a salad?
|Cured egg Yolks the new parmesan?|
The process is simple: Separate yolks, pack in salt, wait, rinse, dry in the oven (optional), and use. Like a hard cheese, cured yolks can quickly add a depth
and complexity to a wide range of foods—soups, salads, pastas, and even
Like all curing, this recipe relies on osmosis—water in the yolks travels through the yolk´s membrane to the surrounding cure. This recipe, which cures for a week, yields dry, firm yolks that lose almost 50 percent of their weight in water, which greatly concentrates fat and flavour. So great for the keeping that bad cholesterol at bay. This is an absolutely delicious dairy-free Parmesan substitute. Extracting the water from the yolk concentrates the fat, and the curing process brings out the umami flavor.
Preparing cured egg yolk is easy, but you’ll need to plan ahead. I have seen recipes suggesting directions that start with mixing 1 3/4 cups sugar and 1 1/4 cups kosher salt in a bowl. and then using the salt and sugar mix to cover the bottom of a plastic container or baking dish .I abandoned this as I wanted a savoury cure and not the added sweetness, so used pure Flor de sal. Here is how I did it.
1.Make a solid platform of salt in a shallow dish .Create indentations in the salt and place the egg yolks in them.
Slide the yolks in carefully so they don’t break. Then, sprinkle the
salt on top of the yolks and cover the container tightly.
2.Refrigerate the eggs for seven days. When you’re ready to use them, carefully brush off the salt mixture, gently rinse in cold water and pat off with paper towels. You’ll find the yolks have grown somewhat firm and bright in colour.
3.Before you add the eggs to a dish, you can make them firm enough to
grate easily by warming in an oven set to low heat. Set a wire rack
covered by a non-stick spray over a rimmed baking pan and place the
yolks on top .If you want a softer consistency or want to slice the pass on this step.
4.Heat the oven to 150 degrees Fahrenheit. Allow up to two hours for the yolks to firm up.Then, grate finely onto your dish and serve.