Eggs are essential in every kitchen because they can be used in a multitude of ways. But, did you know about the ancient tradition that cures egg yolks with salt and sugar? The simple recipe produces a special ingredient that can be used to augment the flavour profile of nearly any dish — think buttered toast, shrimp salads and any pasta dish!
Eggs belong in every kitchen whether it's for a home cook or a professional chef, because of how versatile they really are. But, we say that this age-old curing technique is a game changer amongst all the egg recipes we've ever seen.
The ancient egg technique employs the use of leftover yolks but that doesn't make it any less unique. The creation of salt and sugar cured yolks date as far back as the 5th century in China where salt curing duck eggs has been a culinary practice in the country for thousands of years.
In 2014, there was a resurgence of cured yolks and it became a popular staple on the fanciest restaurant menus making it even harder for many to believe how easily it can be made.
All you'll need are three everyday ingredients:
Tip: The firmness of the yolks depends on how long they are cured so don't be afraid to experiment and find your personal preference.
As for how to enjoy the cured yolks, the possibilities are simply endless thanks to their versatile umami flavour. You can use the cured egg yolks just like you would use cheese; you can grate them over pasta, rice, or buttered toast!