Beekman 1802 Cured Eggs
Have you always wanted to try one of the newest cooking trends? Now is the time to try cured eggs. Cured eggs are a highlight to any dish and while the recipe may involve some patience it is super simple and full of umami flavor!
Step up to the challenge with Josh Kilmer-Purcell and Brent Ridge, co-founders of Beekman 1802. Josh and Brent welcome you to the Miele Demonstration Kitchen at the Mercantile in Sharon Springs, NY to demonstrate how to preserve egg yolks. Josh and Brent explain that this simple method allows the cured yolk to be grated over pasta for a wonderful taste and added texture.
4 egg yolks
1 ½ cups of salt
1 cup sugar
Shallow bowl or casserole dish
- Separate the egg yolks from the egg whites (keep the egg whites for another recipe).
- Mix all of of the salt and sugar together.
- Using half of the salt and sugar mixture fill the bottom of a bowl or dish.
- Place egg yolks on top of the salt & sugar mixture. Keep the yolks separated from each other.
- Cover or bury the yolks with the remaining salt and sugar mixture.
- Refrigerate buried yolks for 1 week.
- Place yolks on a cheesecloth, keeping them separated. The yolks will feel mildly firm. (Don't have a cheesecloth? Try any cloth you have available such as a piece of a pillowcase, scrap of fabric, or a cloth napkin)
- Refrigerate for 14 days.
- After 14 days, the preserved yolks will be hard and ready to be stored or to grate on your favorite meal
To view this cooking video click here