7alawiyat

There are several good reasons to make cured egg yolks: Maybe you need to extend the life of a half carton of eggs in your fridge, or you’re making a recipe that uses lots of egg whites and you need something to do with the yolks. But the best reason of all is that cured egg yolks are simply delicious.

By packing egg yolks in salt and sugar and letting them cure in the fridge for several days, they are transformed into something new. The moisture is drawn out, leaving them dense in texture and bright yellow, with a concentrated salty, savory, umami flavor. They can be grated or sliced and used much like a hard cheese, and they add a pop of cheery yellow to whatever they touch.

You’ll need to start cured egg yolks almost a week before you plan to use them, but they’ll spend most of the time curing, totally hands-off. They also keep extremely well—about a month in the fridge. You can halve or double this recipe, just adjust the container size and make sure you have enough of the salt-sugar mixture to create a thick layer for the yolks to sit in and to cover the top.There are several good reasons to make cured egg yolks: Maybe you need to extend the life of a half carton of eggs in your fridge, or you’re making a recipe that uses lots of egg whites and you need something to do with the yolks. But the best reason of all is that cured egg yolks are simply delicious.

By packing egg yolks in salt and sugar and letting them cure in the fridge for several days, they are transformed into something new. The moisture is drawn out, leaving them dense in texture and bright yellow, with a concentrated salty, savory, umami flavor. They can be grated or sliced and used much like a hard cheese, and they add a pop of cheery yellow to whatever they touch.

You’ll need to start cured egg yolks almost a week before you plan to use them, but they’ll spend most of the time curing, totally hands-off. They also keep extremely well—about a month in the fridge. You can halve or double this recipe, just adjust the container size and make sure you have enough of the salt-sugar mixture to create a thick layer for the yolks to sit in and to cover the top.