From the North by Katrín Björk

Author:Katrín Björk
Language: eng
Format: epub
Publisher: Page Street Publishing Co.
Published: 2018-03-22T04:00:00+00:00

CURED EGG YOLKS

TWO WAYS

Curing egg yolks isn’t particularly Nordic, but the technique is, so I will let it slide. Cured egg yolks are perfect for adding creaminess to both salads and pasta dishes.

You can make two types of cured yolks, one runny and the other firm. One is quick to make and the other takes some time, but both are delicious. The firm egg yolk can be grated as a salad topping and on avocado toast; the runny one is perfect for your Sunday brunch.

YIELD: 2 CURED YOLKS

3 oz (85 g) salt

3 oz (85 g) sugar

2 egg yolks

Stir the salt and sugar together and place half of the mixture in the bottom of a glass container. Form small dents with a back of a spoon and carefully place the egg yolks in the dents. Cover with the remaining salt and sugar. Cover the container.

For the runny egg yolk, let it cure for 1½ hours at room temperature before carefully brushing off the salt and sugar. Remove the yolk and slowly rinse the salt and sugar off in a bowl filled with cold water. Serve immediately on toast and top with chives and black pepper.

For the firm egg yolk, let it cure in the refrigerator for 5 days. Use a pastry brush to carefully brush off the salt and sugar after the 5 days of curing; the yolks should be firm but not completely dried out. For the last step, you can wrap individual yolks in a cheesecloth and let hang to dry in the refrigerator for 1 week or you can place them on parchment paper and bake at 150 to 175°F (66 to 79°C) for 1 hour.

Store the firm egg yolks in an airtight container in the refrigerator.

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