Cured egg yolks
Salty, sharp and rich in flavour, cured egg yolks are glorious grated over pasta, salads, soups and even meat dishes - a perfect Parmesan replacement.
In a large mixing bowl, mix the salt and sugar together, 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 in the indentations and save the whites for another day – our simple yet satisfying meringue recipe is a gorgeous way to use leftover whites.
Cover the yolks with the remaining cure, cover the tray and place in the fridge for 3-5 days. Note that larger egg yolks will need longer curing time. To check, carefully uncover one of the yolks whilst curing and lightly press it. If it still feels fairly liquid, allow it to cure another day or two.
When ready, brush off and carefully rinse the cure away. Pat dry then place the yolks on a rack and dry on low in the oven for 20 minutes. Remove from thew oven, allow to 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 enjoy, as a parmesan replacement.
700g fine table salt
700g caster sugar
Zest of 1 lemon, finely grated
A few sprigs of rosemary, lightly crushed
12 eggs (we used Burford Browns and quail eggs but you can use any)