By now you’re wondering what to do with Easter eggs. Yeah, you’ve eaten them plain with salt, you’ve turned them into egg salad, but you still have a zillion of them left…now what? How about cured egg yolks? No, I haven’t completely lost my mind (yet). Cured egg yolks are easy to make and make for a delicious addition to lots of dishes. Plus, they keep for a long time so you can have that goodness for lots and lots of dishes.
There are recipes for cured egg yolks on the interwebs, but the majority of them use raw egg yolks. This recipe uses cooked egg yolks. So toss those whites and let’s get into this.
The curing process takes about 10-14 days, but it requires a minimum of work. Like, all you have to do is move the yolks around and shovel more of the cure on and around them. You can totally handle that…it’s not that much of a commitment.
I got the idea for this from a blurb in Bon Appetit. Of course, because it was such a small mention I can’t find it to give you a link and I have no idea if I still have the magazine buried in my house anywhere. But rest assured I have a recipe here to help save you from continuing to wonder what to do with Easter Eggs that are seemingly all over your refrigerator.
What can you do with cured egg yolks? They do still have a bit of an eggy taste to them, but they get a much richer flavor. I grate them over pasta like a poor man’s bottarga. They also add great flavor when grated over a salad. There’s a bit of crunch, from the salt, and then the rich flavor really adds to a simple lettuce salad.
So stop wondering what to do with Easter eggs and start curing. You’re really going to like this as an add on to dishes. Plus it will give you more room in your fridge.
- 100 Grams Salt (roughly ¼ cup + 3 tablespoons)
- 3 Teaspoons Demerara Sugar
- 1½ Teaspoons Lemon Zest
- ¼ Teaspoon Granulated Garlic
- ¼ Teaspoon Freshly Ground Black Pepper
- 1 Gram Pink Curing Salt (.2 teaspoon)
- Dash of Cayenne Pepper
- 4 Egg Yolks
- Mix all of the ingredients, except egg yolks, together in a covered dish that will hold the egg yolks with a bit of space between them.
- Add the egg yolks to the mixture and pile the mixture up around and over egg yolks.
- Cover the dish and pop into the refrigerator.
- Everyday, for 10-14 days, take the container out and move the yolks around and re-cover them with the mixture.
- When done, the yolks will have hardened quite a bit. They won't be hard like marbles, but you'll notice that they have the consistency of Parmesan cheese.
- Now you can remove them from the curing mixture and just keep them in a covered container in the refrigerator.
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