Cured Egg Yolk

Cured Egg Yolks
INGREDIENTS
1 3/4 cups kosher salt
1 1/4 cups sugar
5 large egg yolks
1 tablespoon coriander seeds
1 tablespoon mustard seeds
PREPARATION
Grind the coriander and mustard seeds together in a mortar and pestle.
Whisk the ground coriander and mustard seeds with the 1 3/4 cups kosher salt and 1 1/4 cups sugar in a medium bowl to combine. Evenly spread out half of salt mixture in a suitable container. Using the back of a tablespoon or an egg to create 5 depressions in salt mixture, spacing evenly.
Separate the yolks from the whites being careful not to breathe yolks.
Carefully place a large egg yolk (5 total) in each depression. Gently sprinkle remaining salt mixture over yolks
Tightly cover the container and place in the fridge for 7 days.
Remove yolks from the salt mixture and gently brush salt mixture off each yolk
Carefully rinse under cold water to remove any remaining salt (yolks will be semi-firm, bright, and translucent). Gently pat dry with paper towels. Place in a dehydrator for 2 hours. If you dont have a dehydrator preheat oven to 150°F, generously coat a wire rack set inside a rimmed baking sheet with nonstick vegetable oil spray; place yolks on rack. Dry in the oven for about 1 1/2–2 hours. Let cool. (Alternatively, if your oven doesn't go that low, you can dry out eggs in an unheated oven for 2 days.)

Yolks will keep for about 1 month,in an airtight container, in the fridge.
Ideas for Cured Egg Yolks:
1. Use like you would use cheese. Grate on top of hot pasta, on a salad, dissolve thin shavings soup to add body, grate over cooked veggies.

[johncampo]

Cured egg yolks are great when grated in soups or salads. Its used as you would use cheese.

[weixianleon]

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