Food - Drink
Why You Should Be Salt-Curing Egg Yolks
By RYAN CASHMAN
Egg yolks are one of the most umami-packed foods out there, adding a remarkable richness to sauces, soups, and of course, countless breakfast dishes. Like most foods, egg yolks taste even more savory with a sprinkle of salt on top, but for the richest and most delicious egg yolks you can use in cooking, try salt-curing them.
Curing egg yolks by preserving them in salt intensifies their savory flavor, draws out their moisture, and hardens their texture for a super-concentrated, flavorful product that is less delicate and perishable than fresh yolks. Most recipes involve burying the yolks in salt for a while, then using an oven or dehydrator to finish them off.
The cured egg yolks can replace hard-boiled eggs in salads, up the richness of sauces, and their firmer texture even allows them to be grated like cheese over noodles, rice dishes, and vegetables. You can also add spices like peppercorns to the salt curing mixture so you'll never get bored of this intensely flavorful secret ingredient.