SHOWSTOPPER SALT CURED YOLKS

Preheat the oven to 150.

In a bowl, mix together salt and sugar. Pour half of the mixture into a square baking dish, then using an egg (still in shell), carefully press into the “sand”, making 6 little wells.

Now you want to separate your egg yolks. * save the whites for a different recipe or scramble!

Very carefully using your hands gently place or nestle each yolk down into each well. Once you have all the yolks in their well, very carefully sprinkle the remaining half of the salt/sugar to cover the yolks completely. Be sure you don’t pierce the yolks in this step.

Tightly wrap your baking dish in plastic wrap and put in fridge for 5-7 days.

After 5-7 days, take the baking dish out of the fridge and remove plastic wrap. Very carefully, reach in and take out the yolks lightly brushing off any salt or sugar mixture.

Quickly run each yolk under cool water to get the rest of the salt off and pat dry with a clean towel. Once all of the yolks have been quickly washed, place them on a cooling rack (sitting on a sheet pan) that has been sprayed with non-stick spray.

Now we need to bake them at the lowest temperature your oven will go, normally around 150. After 90 minutes, they will be fully cooked or cured. Let them cool and now they are ready to use! Grate over pasta dishes, risotto, slice onto charcuterie board, roasted vegetables, even great on buttered toast!

FREEZE: They will remain fresh if you tightly wrap them, then store in the freezer for a few weeks…if they’ll last that long!