Cured egg yolks - how to make grated egg yolks

Sugar and sal cured egg yolks - amazing condiment for pasta and vegetables.

5 from 1 vote

Prep Time 10

Cook Time 1

Total Time 1 10

Course condiments

Cuisine gluten free, lactose free, vegetarian

Servings egg yolks

Calories 432 kcal

The procedure to create these cured yolks is very simple. Mix two cups of salt with a cup of caster sugar. At this moment you can add a few tablespoons of your favorite spices. The flavor will change very little compared to the simple mix of salt and sugar and will add a remote spice note.
Divide prepared mix into two. Pour the first part over a plastic or glass container/dish and spread the salt evenly covering the bottom. Use the tip of the egg to create not very deep hollows and place an yolk in each of them. Discard the egg white or keep it to create a white protein omelette or a delicious dessert like Pavlova cake with lemon cream and fresh fruit.
Cover the egg yolks with the remaining salt. Cover the container with plastic wrap and place in the refrigerator for at least 5 and maximum 10 days.

In case you would like to use the yolks immediately after the 5 days you need to take them out from the salt, rinse them under cold water, dry with paper towel and finish their essication in the oven. Dry the yolks in the pre-heated static oven at 50 ° C for 1 – 2 hours (depending on the size of the yolk). Remove from the oven and let it cool down completely.
In case you have left egg yolks in your fridge for 10 days they should not need further drying. Just rinse and dry them then store in closed container in the refrigerator. Use as needed.

5 - 10 days waiting time.

The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.

Serving: 9egg yolksCalories: 432kcal

Keyword appetizer with eggs, condiments, homemade

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