Dried Egg Yolk
A bottarga-style salt-cured, dried egg yolk that's grated over dishes as a savoury flavour enhancer.
ā±ļø Prep: 15 minš³ Cook: 180 min
Nutrition
per per 300 g portion55
Calories
3g
Protein
0g
Carbs
4g
Fat
Ingredients
| 10 | egg yolks |
| as needed | salt |
Instructions
- Place the egg yolks in a dish and completely cover them with salt.
- Leave to stand for one day.
- Remove the egg yolks and rinse them with cold water.
- Place the yolks on a silicone mat and dry at 75Ā°C until completely dry.
- Store in an airtight container and grate with a microplane when needed.
Serving suggestions: with celeriac, prawns and walnut; with French bean tagliatelle, pancetta foam and crispy pancetta; with salmon and asparagus.