Salt Cured Egg Yolks

24 December 2015 - Salt cured Egg yolk

"The richness of the yolk is intensified and they take on an almost cheese like quality.  This could be a nice alternative for Parmesan for people with lactose problems."

The recipe is from "You have to cook it right"
 
Salt Cured Egg Yolks

For the cure I used a 2:1 of salt to sugar ratio and add a sprinkle of cayenne pepper.
Mix them and pour half of the cure mixture in a non reactive container. Make a little divots in the mixture to place the yolks in. Place one yolk in each divot. Cover the yolks with the remaining cure mixture and place in the fridge for one week.
Rinse the yolk and dry them. Wrap each yolk in cheese cloth and hang them in fridge for another week.

Pasta with salt cured egg yolk