Cured Egg Yolks 3 Ways
Ingredients: Honey, Egg Yolks, Cayenne Pepper, Fresh Thyme, Chili Crisp · 1440 min cook time · 348kcal · ~₩11,850
Ingredients
100ml Honey, 4개 Egg Yolks, 1작은술 Cayenne Pepper, 1작은술 Fresh Thyme, 50g Chili Crisp, 20ml Olive Oil, 1작은술 Sugar, 1작은술 Soy Sauce, 113g Butter, 2쪽 Garlic, 1조각 Ciabatta Bread, 10g Parmesan Cheese, 1꼬집 Sea Salt, 1꼬집 Black Pepper, 1작은술 Italian Parsley, 20g French Ham, 1개 Everything Bagel, 30g Cream Cheese
Instructions
1. Transfer some honey to the bottom of a jar.
2. Separate egg yolks from whites. The easiest way is to crack them all in a bowl and then fish them out with your fingers. If you can crack it with one hand, you can just crack it into your hand and start separating from there. Shake the white between your fingers, moving it from one hand to another if needed, until the white completely separates from the yolk. If there's a chalaza attached to the yolk, try to pull it off.
3. Carefully transfer four egg yolks into the jar on top of the honey.
4. Sprinkle a generous amount of cayenne pepper (or any other hot pepper) over the yolks. Add a little fresh thyme.
5. Drizzle the rest of the honey over the top, ensuring the yolks are covered. Choose a container that fits all yolks in one layer, snugly but not overly packed, so a spoon can be inserted without damage.
6. Pop on the lid and transfer to the fridge to cure for anywhere between 2 and 4 days, depending on how firm you want them.
7. Spoon your favorite chili crisp (or chili crunch) into a bowl. Add a little extra olive oil to increase the oil content without increasing spiciness. Add some sugar and a splash of soy sauce. Stir all together.
8. Put a little of the chili crisp mixture at the bottom of a jar so the yolks are completely surrounded. Place the egg yolks in. Top with the rest of the mixture. Feel free to add any other appropriate spices or seasonings.
9. Close the jar and transfer to the fridge for about 3 days, or until cured as much as desired.
10. Add two sticks of butter to a heat-proof ramekin or baking dish. Add a couple cloves of sliced garlic. Pop into a 200°F oven until the butter is just melted.
11. Give the melted butter a stir. Transfer four egg yolks into the butter. Pop the lid on for an even slower, possibly more gentle heat transfer. Pop back into the 200°F oven for about 45 minutes to an hour, or until the yolks are cooked to the perfect level of doneness. The time will depend on your cooking vessel and oven, so test early and often. Look for something that's not too hard or too soft, and will spring back to the touch and feel kind of rubbery.
12. Once the yolks are ready, toast a piece of ciabatta bread. Drench it with the garlic butter. Top with a generous grating of real Parmesan cheese. Transfer a cured yolk on top. Since unsalted butter was used, top with a little sea salt, freshly ground black pepper, and a little chopped Italian parsley. Spread the yolk over the toast with a knife. It should spread out like an egg yolk jam.
13. For the hot honey cured yolks, which have been curing for two days, spoon one out. It should feel similar to the garlic butter version, but slightly softer, as about one-third of the yolk inside will still be slightly runny. If going for a third day, flip them over for a more even cure.
14. Generously butter some toast. Spoon over some of the hot honey from the jar (it will be thinner at this point as water has been pulled out of the yolks). Transfer the yolk over. Drip a little more honey over to shine things up. Dust with cayenne pepper. Cut and spread the yolk over the toast. The texture should be very luxurious. If you want it fully cured, let it go for another day. Finish with a small sprinkle of sea salt.
15. For an additional serving idea, do the same thing on top of some French ham. Finish with sea salt and fresh thyme leaves.
16. For the chili crisp version, which after three days felt most similar to the garlic butter version (still soft and jammy, but pretty much fully cured), serve it up on a toasted everything bagel spread with cream cheese. Spoon a little more of the chili crisp and oil over the top. Sliced green onions would also be nice.
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