Can’t eat cheese? Miss grating an extra taste over your pasta sauce or salad? Try cured egg yolk. It’s salty and delicious.
5 1/4 cups kosher salt
3 3/4 cups sugar
12 large egg yolks
Many people salt egg yolks for at least 4 days in the fridge, then brush them off and bake at 150 degrees for 30 minutes or until the yolks are dry on the outside and soft to the touch. Then they rinse and pat them dry.
Yolks will keep up to a month covered in the fridge. Shave over soups, pasta or vegetables as use as you would hard cheeses.
NOTE: Remember, only US eggs are washed. As the hen naturally coats eggs with an anti-bacterial, other nations don’t wash them. We do. So our eggs will “go off” faster. Curing in salt is a way to keep the insides from going rancid. A fresh egg has stiff albumen (egg white); the runnier it is, the older the egg.