Uncle A’s Cold Cured Egg Yolks
by Anthony Solimini
Most recipes for salt cured egg yolks tell you to dry them in the oven for two hours at about 150’G
I don’t.
I bury fresh egg yolks in salt for two days, then let them slowly air-dry in the refrigerator for six more days.
No heat. No shortcuts. Just time.
The result is a rich, buttery, umami-packed yolk that grates like Parmesan over pasta, salads, risotto, roasted vegetables, and just about anything that deserves a little extra love.
Sometimes the old-fashioned way really is the better way.
Uncle A’s Cold Cured Egg Yolks. Crank up your dishes!
Resides? www.uncle-a.com
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