Cured egg yolks

Salty and rich in umami flavour, cured egg yolks taste fabulous grated over pasta and soups. They will last in your fridge in an airtight container for up to a month. Like all curing, this recipe relies on the surrounding salt cure extracting water through osmosis.

• 2 egg yolks
• salt to completely cover the egg yolks

1. Separate the egg yolks from the egg whites
2. Add a layer of salt at least 1/2 cm thick to a plastic container
3. Create an indentation for each egg yolk with the back of a spoon
4. Delicately place each egg yolk in its indentation and cover with salt, again at least 1/2 cm thick
5. Leave in the fridge for 7 days.
6. After 7 days, dust as much salt as you can, off the now solid egg yolks
7. Wrapped lightly in cheese cloth and hang in the back of the fridge (or a curing chamber if you have one!) for 4 more days.
8. Unwrap, dust any remaining salt off and store in an airtight container in the fridge for use
9. Grate over pasta, salads or soups!

Grated salt cured egg yolks taste fabulous grated over pasta, soups and salads!