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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I love the way you did the eggs, I don’t have a dehydrator, it seems a lot faster! How did the cabbage flavour work? Very interesting and I just love it grated but have thought of how else I can use it too! 🙂
You can put them in an oven as low as you can get it, cracking the door if necessary. The flavor came through quite strong. What about infusing herbs and spices into the salt for a few days first? They work quite well on pastas or grated over meat dishes
I love the idea of the herbs or chilli, I clearly have to do them again! The 4 I did, didn’t last very long 🙂