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.
