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Truffle Parmesan Cured Egg Yolk

CURED EGG YOLK // A COOK NAMED MATT

Ingredients:

  • 12 eggs

For the cure

Instructions:

  1. In a mixing bowl combine all curing ingredients. Mix well.
  2. Pour your curing mixture onto a sheet tray, thinly layer the tray (reserve enough for cover yolk in step 5).
  3. Create 12 indentations in the mixture for your yolks (we like to use the large side of a full egg to make indentations).
  4. For each indentation, place a yolk inside.
  5. With the remaining cure cover your yolks.
  6. Cure in fridge for a day (for best results go two days in fridge).
  7. After a day (or two) remove the tray from your fridge.
  8. Set your oven to 150 degrees F.
  9. Place the sheet tray in oven 2 hours.
  10. Remove from the oven and store in the freezer for when needed.

Used in this Recipe

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