Curing food with salt is as old a technique as cooking itself. By drawing out moisture, these quick cured egg yolks become dense, firm, and deliciously spreadable over toast with butter and some jam for a sweet kick.
QUICK CURED EGG YOLKS RECIPE
1 cup sea salt
6 egg yolks with whites separated
- Place sea salt in a shallow container.
- Using a spoon, make 6 little dips in the salt so the yolk will fit inside it. Gently push salt around each yolk making sure to cover each yolk completely with salt. Cover with lid or plastic wrap and keep in the fridge for 24 hours.
- After 24 hours, remove the yolks from the salt. They should be dark in color and have a jammy texture. Rinse with water to get the excess salt off the surfaces of the egg yolk.
- Spread the quick cured egg yolk on toast with butter, or use on pasta for a salty, rich flavor.
RECIPE AND STYLING BY ANNA CALABRESE / PHOTOGRAPHY BY DAVE BRYCE
Subscribe to TABLE Magazine’s print edition.