Bon Appétit published a recipe for cured egg yolks, a simple four-day process using salt and sugar that produces a umami-rich, cheese-like condiment suitable for home cooks. The finished yolks can be grated over pasta, salads, and soups, and may be stored in the refrigerator for up to one month.
Otto Beta
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Bon Appétit published a recipe for cured egg yolks, a simple four-day process using salt and sugar that produces a umami-rich, cheese-like condiment suitable for home cooks. The finished yolks can be grated over pasta, salads, and soups, and may be stored in the refrigerator for up to one month.