Today, we’ll cure some duck and egg yolks and use them to create a beautiful wagyu pizza. This pizza is something that, quite truthfully, will blow your mind. Cured egg yolks are something special. Creamy, soft, umami packed. They’re hard to describe, and that’s why you should make them at home. Other than the time required to let them cure, this is a very straightforward process. The most difficult decision here is actually knowing what to pair them with when complete. Will it be a risotto? Pizza? Or perhaps totally new and different?
Cured Egg Yolks
4:5 Ratio of Sugar:Salt
12 egg yolks
1. Combine sugar and salt in blender and pulse until it reaches a fine powder.
2. Spread half the mixture on a baking sheet.
3. Make 12 indents with bottom of an egg, then separate out 12 egg yolks and add to your tray.
4. Cover each yolk with the remaining sugar and salt.
5. Cover tray with plastic wrap and rest in fridge for one week.
6. Remove from fridge and brush off each yolk, then rinse off salt in cool water.
7. Add yolks to wire rack on baking tray and place in 150 degree Fahrenheit oven. Let dry for two hours.
8. Shave over whatever you desire! It will grate just like parmesan cheese.
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Ready to take your steaks, salad, pasta and pretty much everything else to a whole new level? Just make these supreme cured egg yolks, its easy and cheap and it makes everything better.
#Shorts #CuredEgg #Recipe Video Rating: / 5
Bon Appétit’s Brad Leone is back for episode 61 of It’s Alive, and this time he’s making cured egg yolks. Learn how to cure chicken and duck eggs in your own custom salt, sugar, and spice mixture, and then watch Brad take it to the next level when he acquires a giant ostrich egg. Will the yolk survive intact? Will Claire ever teach him how to pronounce the word “excavate?” Tune in to find out…
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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
