• Pour enough salt into the ramekin to cover the bottom & push down with a spoon to make a little nest for the egg yolk.
• Carefully plop in the egg yolk into the centre.
• Cover with salt.
• Leave uncovered in the fridge for a week.
• After a week, remove the egg yolk, carefully wash the salt off, pat dry, wrap in a piece of muslin/ thin cloth & hang up somewhere (I tie mine to the kitchen cupboards so I don’t forget about them) for 5-7 days, by which time they’ll be ready to enjoy.
Cured egg yolks
I know. This is an unusual one, but bear with me. Cured egg yolks are surprisingly powerful little additions of flavour (& health-enhancing lecithin) that can be grated over any savoury dish to give it a little extra… something!
I’ve recently started making gluten-free sourdough bread, & some versions call for an egg white or two…
So what to do with the egg yolks. Well, ice cream is the obvious choice, but if you haven’t got time & just want to avoid wasting them, give this a try.
Nb: To add spice or extra flavour, sprinkle a bit of cayenne pepper, garlic powder, kimchi or any other herbs/ spices you fancy into to the salt before you start.
1 ramekin/ small bowl
Sea/ pink Himalayan salt
1 egg yolk
Spices/ flavours of your choice
