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Michelin At The Crib

@foodandfellowship_

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Why it worked

The video provides a clear, concise, and visually appealing demonstration of a unique culinary technique that elevates common dishes, making it highly shareable and informative for food enthusiasts.

Summary

The video demonstrates how to make salt-cured egg yolks by coating them in a salt and sugar mixture, refrigerating them for seven days, and then dehydrating them in the oven. The finished product is shown being grated over various dishes to add flavor.

Structure

1Introduce salt-cured egg yolks
2Mix salt and sugar
3Prepare egg yolks in salt mixture
4Refrigerate for seven days
5Dehydrate in the oven
6Grate over dishes

On-screen text

Michelin At The Crib Technique: Salt-Cured Egg Yolks *7 days later

Transcript

I graduated from culinary school in Paris. And here's an easy way to elevate your home cooking. Let's make salt-cured egg yolks. Start by mixing two cups of salt with one cup of sugar. Spread about half of the mixture onto a baking sheet. And then use the egg to create small wells. Separate the egg yolks and gently place one yolk into each well. Then cover them with the remaining mixture. Wrap the tray in plastic wrap and refrigerate for seven days. Trust me, the wait is the hardest part, but I promise it's worth it. Gently dig out the yolks. Brush off the excess salt and place them onto a wire rack set over a baking sheet. Pop them in the oven at 150 degrees for an hour and a half to dehydrate them, or until the yolks are firm enough to grate. Now you have salt-cured egg yolks that add an incredible punch of umami, savory richness and saltiness to almost anything. It's perfect for steak avocado toast, salmon pasta, you name it. Try this technique and make your next dish restaurant quality.

Original caption

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