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…