Recipe for Cured Egg Yolks
Whisk together 1 3/4 cups of kosher salt with 1 1/4 cups of sugar.
Evenly spread out half of salt mixture in a 8 x 8 or size appropriate glass baking dish.
Using the back of a tablespoon, create 4 depressions in the salt mixture, spacing evenly. Carefully place a large egg yolk in each depression.
Gently sprinkle remaining salt mixture over the yolks and tightly wrap with plastic.
Chill for 4 days.
Preheat oven to 150 degrees. Brush salt mixture off of each yolk, then carefully rinse under cold water to remove any remaining salt. Yolks will be semi firm, bright, and translucent. Gently pat dry with paper towels.
Generously coat a wire rack with non stick oil and set inside a rimmed baking sheet. Place yolks on rack.
Dry out in oven until opaque and texture is like a firm cheese. 1.5 -2.5 hours.
Let cool. Yolks can be cured up to 1 month ahead. Place in an airtight container and chill.
Enjoy on pasta, vegetables, in soups, and over beans are a few suggestions.
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