If you are preparing a steak tartare for dinner guests then topping them with these cured egg yolks might be a great idea. It is a little bit fancy but makes for something different in my opinion.
What has happened with the young adults of today? They seem to have not learnt the phrases please and thank you. Dave’s boys are hovering around the 30’s. James is very mindful of saying please when he asks for something. Even when it is what I have baked and offered to him. He also knows that a thank you is in order. Mark is the same and so I can gather that our co-parenting at least had a positive impact. My daughter-in-law was raised in an Afrikaans family. Her parents ensured she too learnt that asseblief and dankie were part of her vocabulary. And I am going to hope that my grand-daughter is raised with the same understanding. But the young men in Dave’s office seem to have not learnt the words. They will come into the office and ask for something as a statement.
I feel like the mother of a toddler when I complete their sentences with the word please. It seems like such a minor point but I think it is essential. And I will repeat the phrase time and time again until it becomes habit. Talk of repeating things – I had to make these cured eggs three times before I was happy. The initial recipe I used called for the eggs to be left in the cure for 4 to 6 days. When I took them out they were rock hard. I then reduced the time to 24 hours and only the centre had a sliver of softness to it. I then tried again for 6 hours and I was pleased with the result. These make for an alternative topping to tartare, can be popped in to an avocado or used in a pasta dish.
Click on the links for conversions and notes.
- 170g salt
- 170g sugar
- 10g tarragon leaves, finely chopped *
- Zest of 1 lime, finely chopped **
- 4 egg yolks
- Place the salt, sugar, tarragon and lime zest into a bowl
- Stir to combine and place 255g of the mixture into a dish
- Make indentations for the egg yolks
- Gently place an egg yolk into each hole
- Sprinkle over the remainder of the cure mix
- Cover with cling film and refrigerate for 6 hours ***
- Carefully remove the yolks and brush off the cure mix
- Set aside to use as needed
** you can use lemon zest
*** the eggs I used weighed 60g - if yours weigh less I suggest you check the firmness after 4 hours - you want the outside to be firm and the centre to have some give
# you can use any variety of spices if you prefer