Technique: salt cured egg yolk

Ingredients

• 85 g Egg white
• 38 g Sugar
• 87 g Salt

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Preparation

• Combine all three ingredients, set over a water bath and whisk like any other Swiss meringue, then remove from the heat and whisk until stiff.
• Line a muffin pan with some of the salty meringue and gently, very gently lay a yolk inside the pillowy next.
• You can use any old egg, but goose eggs are good for this one. The fresher, the darker, the better.
• Cover the yolks with the remaining meringue and set in the fridge for 12-18 hours. Repeat this process one more time.
• After this cycle, remove the yolks from their nests. They should be relatively firm, but a bit tacky to the touch.
• Put the yolks in your fridge overnight, uncovered so they can dry out a bit.
• Then grate over your dish as you might bottarga or any other salty condiment.