Salt-Cured Egg Yolks: Golden Umami on your Plate

By Lauren Titus / Photography By Amy Robb | September 25, 2017
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salt cured egg yolk
Cured egg yolks last about one month in the refrigerator.

The centuries-old technique of curing egg yolks has made its way onto local menus, and this golden pop of umami is welcome indeed. Grated on top of salads, pastas, beef and other dishes, the flavor of preserved yolks is reminiscent of a fine Parmigiano-Reggiano cheese, but more nuanced. How does this culinary alchemy occur? A combination of salt and sugar turns a raw egg yolk into an epicurean delight. The salt removes moisture and kills bacteria that make food rot, and the sugar feeds good bacteria, which also helps fight bad bacteria. After sitting in this mixture for several days, the yolks are further dried out in a dehydrator or oven, and voila! A cure for the common egg.


Try this easy recipe for salt-cured egg yolks.

Article from Edible Northeast Florida at http://ediblenortheastflorida.ediblecommunities.com/eat/salt-cured-egg-yolks
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