Let me start this by saying I Love Eggs, I am a firm believer that almost everything is better with an egg in it or on it. So after reading countless books, blogs, and sites on Charcuterie, I came across a thread of chefs talking about curing an egg yolk. I started to think about it, and realized it could be done, and pretty easy as well. An egg yolk is mainly protein, and water. Pull out the water and you are left with the good stuff. This is truly a salty eggy treat.
To start off you need to use the highest quality eggs you can get. I use the eggs we use at the restaurant that are from free range chickens. Just like any recipe, always start with the freshest and best ingredients to get the best result. Bad product in, bad product out! So after multiple tries here is my favorite recipe, as well as some basic variations.
- 150 grams Sugar
- 200 grams Kosher salt, I use Diamond
- Add 3 grams of freshly ground Tellicherry peppercorns.
- 2 grams Pepe Rosa or sweet paprika
- 1 gram Hot Pepperoncino powder or Cayenne pepper.
Mix all of your dry ingredients together, and fill your ramekins half full. You can also do this in one large container if you are doing a lot at a time. The key is to make a well where the yolk is going to sit. Be very careful not to break the yolk, if it breaks toss it.