Cured Egg Yolks
Use this recipe when you want to add a fancy element to your dish
Makes enough for: 4 egg yolks
Ingredients
- 170 g salt
- 170 g sugar
- 10 g tarragon leaves, finely chopped *
- 1 lime, zest only, finely chopped **
- 4 egg yolks
Method
- 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
Notes
* or any fresh herb you have to hand. ** 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