10 minutes
336 hours
Preserves
Beginner
Spring, Summer
If you’re lucky enough to have a flock of hens—at some point, in spring or summer, when they’re really laying, the day will come when you think you might be tired of eating eggs. Salt-cured yolks will revive you. The yolk is the only part of the egg that matters to the tongue, the whites serve mostly to protect this orb of flavor, in my opinion.
Salt-curing turns the volume up on everything we love about the essence of yolk and transforms the texture so that we can enjoy it on everything. Salt-curing yolks is the most fool-proof of cures, so it’s a great place to start if you’re interested but intimidated by the curing process—all it takes is salt, yolks, and two weeks’ time.
When they’re done, you’ll have rich, salty, probiotic umami bombs to shave, grate, or slice onto pasta, toast, salad, beans, grilled meats, roasted vegetables, or more eggs. Think of it as your dairy-free parmesan, your fish-free bottarga, and your new favorite way to eat eggs.
10 minutes
336 hours
Preserves
Beginner
Spring, Summer
If you’re lucky enough to have a flock of hens—at some point, in spring or summer, when they’re really laying, the day will come when you think you might be tired of eating eggs. Salt-cured yolks will revive you. The yolk is the only part of the egg that matters to the tongue, the whites serve mostly to protect this orb of flavor, in my opinion.
Salt-curing turns the volume up on everything we love about the essence of yolk and transforms the texture so that we can enjoy it on everything. Salt-curing yolks is the most fool-proof of cures, so it’s a great place to start if you’re interested but intimidated by the curing process—all it takes is salt, yolks, and two weeks’ time.
When they’re done, you’ll have rich, salty, probiotic umami bombs to shave, grate, or slice onto pasta, toast, salad, beans, grilled meats, roasted vegetables, or more eggs. Think of it as your dairy-free parmesan, your fish-free bottarga, and your new favorite way to eat eggs.