Soft cured egg yolks are a thing of beauty and the stuff of heaven if you love a smooth, runny yolk. Soft yolks make for good #yolkporn…you’ll see as you scroll through this post!
Curing yolks is a surprisingly easy process — right now, you’re about an hour away from the crostini you see below. Put away whatever you’re doing and follow along, life is about to get so good!
Arugula and Shiitake Mushroom Crostini with Salt Cured Egg Yolks (adapted from Food, People, Places)
- 1/2 cup sugar
- 1/2 cup kosher salt
- 2 egg yolks
- 1 bunch fresh arugula
- 1 cup chopped shiitake mushrooms
- 1/2 teaspoon fresh minced garlic
- 2 toasted baguette slices
- 1 tablespoon olive oil
- 1 pinch smoked paprika
Combine salt and sugar in a small bowl and pour half into a shallow dish. Separate the yolks from the egg whites and lay the yolks on the salt mixture. Cover the yolks with the remaining salt mix and allow to rest at room temperature for 1 hour and 15 minutes. Using a spoon, carefully remove the yolks from the salt and rinse away the crust under running water. Season with salt and pepper and set aside until ready to use. Place the shiitake mushrooms in a small frying pan with the minced garlic and a splash of olive oil, saute over medium heat until soft and fragrant. Remove from heat, add a handful of fresh arugula and toss to coat.
When plating, drizzle baguette slices with olive oil and top with a bed of arugula and mushrooms. Finish with a soft cured egg yolk and a pinch of paprika. Enjoy!
The great thing about buried eggs is that you can cure the yolks to preference. If you want a firm yolk, suitable for slicing or grating, cover the buried eggs and refrigerate for 1 week. Remove the yolks, individually wrap in cheesecloth and place back in the refrigerator for another week or until dry and very firm. Rub away the crust and use the yolk to garnish pastas and salads using using a fine grater.
…and there’s the #yolkporn I was telling you about. So amazing!