Cured Egg Yolk

I recently learned of another fun trick with eggs!  At a recent Thurk dinner, Chef Justin Behlke strolled past each diner shaving what he referred to as cured egg yolk while he explained the dish.  This definitely piqued my interest and I cached it away as something that would require further research!

The proof of concept seemed easy enough so I grabbed the last egg in the fridge and buried it in the curing mixture to see what would happen.  I decided to start with a basic 50/50 mix of sugar and salt and added a bit of Herbs de Provence to see if it would pick up much flavor.  The “biggest” challenge is making sure the yolk doesn’t break!

After a 1 day cure and a two-week aging, the flavor seemed comparable to parmesan cheese, adding a salty richness.  My first pairing was with bone marrow, daikon, and leek which didn’t look quite as pretty as I envisioned, but it added an extra depth of flavor to the already rich marrow.

I’m curious now how different aging times will impact the flavor.  Hmmmm, I think I have a fresh dozen in the refrigerator… stay tuned…

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Place whole raw egg yolk into a 50/50 mixture of salt and sugar. I added herbs de provence for extra flavor.

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Cure the egg yolk for 24 hours in this mixture

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Remove salt from cured egg yolk, place in cheesecloth and hang in the back of your fridge for 1 week.

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Use a microplane to shave the cured egg yolk onto your dish

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One egg yolk produces a lot of shavings!

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We shaved ours onto bone marrow with roasted daikon and leeks. Not the prettiest, but delicious!

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