Salty, sharp and rich in flavour, cured egg yolks taste fabulous grated over pasta, salads, soups and even meat dishes - a perfect Parmesan replacement.
12 eggs (we used burford browns and quails but you can use any)
700g fine table salt
700g caster sugar
1 lemon, zest finely grated
A few sprigs of rosemary lightly crushed
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.
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 in to.
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.
Grate the yolks over pasta dishes, avocado on toast, tenderstem broccoli or whatever you fancy as a parmesan replacement.