Salted Egg Yolks Recipe | BBC Good Food

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• Salted egg yolks

Salted egg yolks

• Barney Desmazery

Save recipemakes 6More effortPrep: 30 minsCook: 3 hrsplus at least 8 hrs curingA star rating of 4.3 out of 5.8 ratingsRateloading...

These simple, salted egg yolks are a great garnish for salads, pastas or avocado on toast. Forget Parmesan and get grating these unusual umami yolks

Easily doubledVegetarianPrintAdSkip to ingredientsAlternativesComplete the dish

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Ingredients

• 6 egg yolks
• fine salt

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Method

• step 1

  Cover the base of a container about 2cm deep in fine salt (crunchy won’t work).

• step 2

  Use the back of a tablespoon to make as many dents in the salt as there are yolks to cure.

• step 3

  Separate the yolks well so there is no white at all attached, then carefully sit them in the dents.

• step 4

  Completely cover the eggs with more salt. Leave in the fridge for eight hours, or overnight.

• step 5

  The next day, remove the yolks – they will have hardened to the texture of a sticky gummy sweet.

• step 6

  Wash them under cold water, dry them carefully on kitchen paper and marvel at how much they resemble dried apricots.

• step 7

  Heat your oven to its lowest setting (60C/fan 40C/gas 1 /4 is ideal) and dry the yolks on an oiled cooling rack for three hours until dry and hard.

• step 8

  Once they have cooled, the yolks are ready to finely grate. Amazingly, they will keep in the fridge in an airtight container for up to 3 months.

Recipe from Good Food magazine, September 2016

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