Technique: salt cured egg yolk
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Ingredients
1
Estimated cost: 0.38Euros€ (0.38€/serving)
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Preparation
Preparation10 min
Cook time5 min
- 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.
Nutrition
for 1 serving / for 100 g
Calories: 274Kcal
- Carbo: 38.4g
- Total fat: 8.8g
- Saturated fat: 2.3g
- Proteins: 10.5g
- Fibers: 0g
- Sugar: 38.2g
- ProPoints: 7
- SmartPoints: 13
Nutritional information for 1 serving (210g)
Gluten free
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