Cured Egg Yolks with Tenderstem Broccoli

For a gorgeous alternative to Parmesan, try making cured egg yolks. Grate over your favourite greens, salads, soups, meats, pastas and more. Note - larger egg yolks will need longer curing time. To check carefully uncover one of the yolks whilst curing and give it a little poke, if it still feels fairly liquid leave it another day or two.

Prep Time - 20 minutes with 3-5 days curing Cook Time - 25 minutes Serves


12 Clarence Court Burford Brown or Old Cotswold Legbar eggs
700g fine table salt
700g caster sugar
1 lemon, zest finely grated
A few sprigs of rosemary lightly crushed
1 pack of tenderstem broccoli


Mix the salt and sugar together well in a large mixing bowl. Mix in the lemon zest and rosemary. Spread half of the salt and sugar cure into a plastic tray and make indentations with the whole eggs to nestle the yolks into.

Carefully separate the eggs, place the yolks in the indentations and save the whites for another day. Cover the yolks with the remaining cure, cover the tray and place in the fridge for 3-5 days.

When ready, brush off and carefully rinse the cure away. Pat dry then place the yolks on a rack and dry in a low oven for 20 minutes. Cool and keep in an airtight container for up to 1 month.

Place a medium saucepan of water on a high heat and bring to the boil. Trim the ends from the tenderstem broccoli if they are too long and place in the water with a pinch of salt. Cook for around 4-5 minutes until just cooked but still easy to dip. Drain the broccoli into a sieve and arrange the broccoli on to a plate, grating over your cured eggs to finish.

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