Black Truffle Salt-Cured Egg Yolks
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Category
Side
Cuisine
Modern American
Servings
4 servings
Grab your cheesecloth and butcher's twine - we're making cured egg yolks.
And not just any cured egg yolks - we're busting out our Black Truffle Salt for these babies.
Once the yolks are cured you can grate or microplane these over avocado toast, into pasta, onto salads - the world is your... yolk.
Author:
Ingredients
- 4 egg yolks (farm fresh eggs work best)
-
Spiceology Black Truffle Salt, as needed
- Cheesecloth
- Butchers twine
Directions
- Place a layer of the Black Truffle Salt in a non-reactive container and make 4 small indents with a spoon.
- Separate your egg yolks and place onto the salt.
- Cover the tops of your yolks with more salt and place in the fridge for 1 week.
- After 1 week, carefully remove your yolks from the salt.
- Place your yolks onto the cheesecloth and tie them up with the butchers twine.
- Let air dry in your fridge by hanging them for another 7 days, until dried out.
- Microplane your egg yolks over your favorite avocado toast or add to pastas.
