Cured Egg Yokes

I’m all for egg whites. They make wonderful frostings, lighten up your breakfast and makes any cake light and fluffy. But please for the love of all the eggs, do not throw out the yokes! Now I know not every one is going to make ice cream using their leftover yokes so here is a recipe that is simple, hardly takes any time at all, and most of all adds a unique component to any dish giving it a depth of flavor. Referred to as solid gold, these cured egg yokes can be used anywhere you would be likely to add shredded cheese.

Ingredients

1 3/4 cup salt
1 1/4 sugar
4-5 large egg yokes

Mix the sugar and salt in a medium sized bowl. Once well combined, evenly spread half of the mixture into a baking dish, preferably glass. Create 4-5 depressions in the salt mixture using the back on a spoon. Carefully place one egg yoke in each depression. Gently sprinkle the remaining salt mixture over the egg yokes and tightly wrap in plastic. Chill for 4 days.

After the 4 days brush off the salt mixture and carefully rinse under cold water. Gently pat dry with a towel. Generously coat a small baking sheet with non-stick vegetable spray and leave in your oven for 2 days to dry. Dry out in the oven until opaque and the texture is like a firm cheese. Place in the refrigerator up to one month.