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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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#curedyolk #curedyolks #eggyolk #duckegg #chicken #curing #cured #salt #foodporn #recipe #cooking #yummy #cook #cooking #foodie #food #chef

Cured Duck Yolks
Cured Chicken Yolks
Cured Egg Yolks
Cured Yolks
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SALT CURED EGG YOLKS
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Cured egg yolks are the mysterious, and slightly strange homemade condiment that everyone should be making. For something as fancy sounding as it is, the recipe itself is extraordinarily simple. Little salt, little sugar, and some patience. Put that stuff on EVERYTHING.

Recipe: https://www.joshuaweissman.com/post/cured-egg-yolks

The Sahara Dehydrator: https://shop-links.co/1736370592641225818

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Josh Kilmer-Purcell and Brent Ridge, co-founders of Beekman 1802, step into the Miele Demonstration Kitchen at the Mercantile in Sharon Springs, NY to demonstrate how to preserve egg yolks and how to use them in your kitchen.

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