cured egg yolks
Several months ago I received inklings of the clever wonderfulness of cured egg yolks. It took me some time to actually make them because my brain assumed that because it's a cooking process mostly unlike others I've tried, it could be difficult and time consuming.
So, I saved up my energy, read a couple more articles about it, geared up, essentially. And, of course, this process is not difficult. It's rather easy, quite a bit of fun.
I followed Bon Appétit's recipe, which you can find here. I came across a couple other ones in my research but this one seemed the most user friendly and it served me well.
*The recipe indicates you dry the egg yolks out in your oven at 150F but that if your oven doesn't go that low, to just dry them out in the cold oven for a couple of days. My oven only goes to a low of 170F but I didn't want to wait a couple more days (on top of the 4 days of curing) nor have my oven monopolized, so I tried it out at 170 (my oven tends to run about 5 degrees cooler, anyway, so I'm sure that helped). This worked fine - I just took them out when the recipe said they should appear done, which was only one hour oven time for me, at 170F.
Also, a favourite blogger I follow recently did a snapchat on this process but her recipe clearly didn't say to dry them out. Her final yolks were more soft/gooey than I'd like, since I wanted to them primarily for shaving over salad - with her consistency, they would just make a mess on a grater. So if you're interested in this process, and want a firmer yolk for shaving, I would suggest going with a recipe that takes that extra step of drying out.
Clever, innovative, interesting! We've so far used them for shaving on salads, which lends a delicious, umami flavour that is salty and different from anything I've had before. I can't wait to shave them over roasted asparagus - seems like a pairing created by the food gods.