Here's something new for many of you - salt cured egg yolk.
Why you ask? Well...in my world, just because. But more practically this is a unique condiment and a good outcome for that large meringue that had you wasting a dozen yolks. I found the technique over at StarChefs and have incorporated it into my current menu.
Start by making a Swiss meringue of 85 g Egg white, 38 g Sugar and 87 g Salt. Huh?! 87 g Salt? Yep...salt cured is what I called it, right? Combine all three ingredients, set over a water bath and whisk like any other Swiss meringue, then remove from the heat and whisk until stiff. Line a muffin pan with some of the salty meringue and gently, very gently lay a yolk inside the pillowy next.
You can use any old egg, but goose eggs are good for this one. The fresher, the darker, the better. Cover the yolks with the remaining meringue and set in the fridge for 12-18 hours. Repeat this process one more time. After this cycle, remove the yolks from their nests. They should be relatively firm, but a bit tacky to the touch.
Put the yolks in your fridge overnight, uncovered so they can dry out a bit. Mine were still tacky so I put them in the dehydrator and that really did the trick (an oven set on the lowest temp would work too). Then grate over your dish as you might bottarga or any other salty condiment. I serve it on poached asparagus with sauteed enokitake mushrooms.
Swiss Alps Bakery – Albuquerque, New Mexico
5 days ago