Cured Egg Yolks - Page 234

I struggled with these.  I had some great, really fresh eggs, and didn't want to mess it up.  The recipe seemed like it might be troublesome, and curing has never been my strong suit.

Separating the yolks and setting them in the salt/sugar mixture was obviously the easy part, but I worried about whether they would stay covered, get smushed by too much salt, or get jostled in the fridge.

Then it was brushing the salt/sugar off, which was a little sticky, and made me think I wasn't getting enough off.  Tying and hanging was okay, though I stressed about tying to tightly, too loosely, or having them drip or something in my pantry.

Turns out I'm just a paranoid pansy.  In hindsight, I was sweating too much and should have just rolled with it.  These are easy, take no time at all and are awesome.  They're like egg yolk flavored cheese.  Once they're done curing I just trimmed the rough exterior and had these amazing slivers of eggy pleasure.

And yes, that's Chef Brock's smoked bacon cure in the jar behind the eggs.

Advice: Don't sweat this, just follow the recipe.  Use good, fresh, preferably backyard, bug eating eggs for the best color.