Looking for an unusual garnish? How about grating an egg yolk on a microplane? Preserved egg yolks are very tasty and can add a great colour to a plate. What do they go with? For starters, things that already go with eggs - charcuterie, salads, beef tartare, and more. Once you taste them, see where your inspiration takes you. Some people like to stop the process short after the salt curing, at which point, the yolk isn't firm enough for grating, but has it's own semi-firm and creamy quality. By all means, give one a sample at this stage, but we're going to take it all the way through the hanging process as well. If you want to mix things up a bit, add a few spices to the salt mix to infuse into the yolks. This is very easy to do, just give yourself a few weeks to let things happen at their own speed.
You will need:
2 parts kosher salt
1 part sugar
as needed eggs
Method:
- mix the sugar and salt together
- put the mix in a non-reactive container
- make a divot for each egg yolk you will cure
- separate the whites from the yolk without breaking them
- gently lay the yolks into the divots and cover with the salt mixture
- store the container in the fridge and let cure for about two days
- remove the firm yolks from the cure and brush off any extra salt
- wrap the yolks individually in cheesecloth and hang in a cool and dry place (the fridge if you must)
- after about two weeks, the yolks should be hard enough to grate
- unwrap and use as needed
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