Cured egg yolks with Tenderstem broccoli
Cured egg yolks are a gorgeous alternative to Parmesan, ready to grate over your favourite greens, salads, soups, meats, pastas and more. We've served ours with crisp Tenderstem broccoli for an irresistible, satisfying crunch.
In a large mixing bowl, mix the salt and sugar together well, then 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 into 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. Allow to cool and keep in an airtight container for up to a month.
Place a medium saucepan of water on a high heat and bring to the boil. Trim the ends from the Tenderstem broccoli if the stalks are too long and place in the water, along with a pinch of salt. Cook for around 4-5 minutes, until just cooked but still fairly crisp. Drain the broccoli into a sieve, arrange the broccoli on to a plate and grate over the cured eggs to finish.
12 Clarence Court Burford Brown or Old Cotswold Legbar eggs
700g fine table salt
700g caster sugar
Zest of 1 lemon
A few sprigs of rosemary, lightly crushed
1 pack of Tenderstem broccoli