I’ve wanted to try this for a while, but hadn’t gotten around to it until now. I’ve posted a lot about the fantastic umami powders from RC Fine Foods, and thought they would work well in different cures. Cured egg yolks seemed like a natural place to start. This recipe is for 1 or 2 yolks. Obviously, you can scale it up if you want. There are different ways to come up with a cured yolk. Instead of hanging the yolk for a week in cheesecloth, I simply put it in a dehydrator at 125 F for a few hours. Find the way that works for you.

Egg Yolks 1 each

Granulated White Sugar 40 grams

Sea Salt 20 grams

Roasted Chinese Cabbage Powder (RC) 6 grams

Thoroughly mix the salt, sugar and cabbage powder. Put half of the mixture in the bottom of a container. For 1 yolk, a ramekin is great. Place the egg yolk on top, and then cover with the rest of the mixture.

There are lots of different curing times. I did 5 days which seems to be much more than most recipes call for. Take the yolk out and rinse it under cold water to get the curing mixture off.

Place in a dehydrator at 125 F and dry for around 4 hours. I started mine on acetate until it wasn’t tacky, and then slid it off after about 30 minutes.

Zest it on a microplane over food. Tell me how you use it. I also have eggs curing with red miso powder and fish sauce powder.

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Chris Spear