Michelin At The Crib

How to make salt-cured egg yolks! They're surprisingly easy to make and instantly elevate any meal with a savory punch of umami and a hint of saltiness. Grate them over avocado toast, steak, pasta, salmon, or roasted vegetables for the perfect finishing touch. Save this technique for later, and let me know if you have any questions!  Ingredients: - 2 cups kosher salt - 1 cup granulated sugar - 6–8 large egg yolks Instructions: - In a bowl, combine the salt and sugar. - Spread about half of the mixture evenly onto a small baking sheet. - Use the bottom of the egg or a spoon to create small wells in the mixture. - Carefully separate the egg yolks and place one yolk into each well. The easiest way to separate the yolks is to crack the eggs into a bowl and gently scoop out each yolk with your hands.  - Cover the yolks completely with the remaining salt mixture. - Wrap the dish tightly with plastic wrap and refrigerate for 7 days. - Remove the yolks from the cure and gently brush off any excess salt mixture. - Place the yolks on a wire rack set over a baking sheet. - Dehydrate in a 150°F (65°C) oven for ~1½–2 hours, or until the yolks are firm enough to grate. - Grate over your favorite dishes for an instant boost of savory, umami flavor and a touch of saltiness. Examples include: avocado toast, pasta, salmon, steak, roasted vegetables, etc.. - Store in an airtight container in the refrigerator and for up to 3–4 weeks #chef #Recipe #cooking #EasyRecipe #tips