Cured egg yolks are a revelation. Soft cured they’re gooey in the middle and baked after cured, they become hard and once shaved over pasta give the most incredibly umami flavour. Think parmesan, and then some.
Cured Egg Yolks
Serves: makes 4
- 4 Clarence Court Burford Brown egg yolks
- 250g salt
- 250g sugar
- To cure the egg yolks, combine the salt and sugar together and pour half into a tupperwear container. Make a dent for the yolks, then carefully separate the yolk from the white and drop the yolk into the dent. Cover with the rest of the salt and sugar. Leave in the fridge to cure for 4-5 days.
- Preheat the oven to 90C fan. Gently remove the yolk from the salt and sugar, rinse and pat try. Place on a wire wrack and cook for 40-50 minutes until dry to the touch and set aside to cool.
- Grate over pasta using a parmesan grater and store in an airtight container for up to three days in the fridge.