Salt and sugar-cured egg yolks are an easy and delicious way to add a rich, umami flavour to almost any dish – including pizza. After several days of curing fresh yolks in salt and sugar, this homemade condiment achieves a cheese-like texture and savoury aroma. Because it’s cured (i.e. preserved) it can also be stored in your fridge for several weeks, making it a convenient add-on for an extra kick of taste. The condensed richness of the fatty yolks, combined with the salty and slightly sweet cure also makes them a delicious substitution for grated parmesan.
Eggs, salt and sugar are all it takes to cure your own yolks, plus some planning ahead. In only four to five days, the salt and sugar mixture covers and dehydrates the yolks, leaving them bright yellow in colour and firm to the touch. Grate a yolk (or two) over your next pizza, a luscious plate of pasta or a simple salad and wow your guests with this unexpected culinary addition.
