Grate Egg Yolks Like Cheese for a Richer Flavor

Few foods will not benefit from adding an egg. Hamburgers, pizza, pasta and even Thai food leftover last night seem a little richer and more decadent with a perfectly cooked egg on top. “Putting an egg on it” is not new culinary advice, but rubbing yolk on food – like cheese – is completely new to me, and it blows my egg-loving mind.

Obviously, egg yolks in their natural form cannot be minced. Before the yolk can be grated, its consistency must change dramatically. According to the good experts at Epicurious, the key is to cure the yolks in a mixture of everyone’s favorite culinary soluble substances: sugar and salt. After osmosis has done its job and a lot of moisture has gone out of there, the yolks will harden and become sharper, saltier and more suitable for grinding.

Sun-dried yolks are not only more flavorful, but also much easier to pack than their soft-boiled counterparts. Lunch soups, salads and reheated takeaways are instantly transformed into umami-infused flavors without the hassle of boiling in the break room.

For something so out of the ordinary, the execution is strikingly simple. Mix 1 ¾ cup sugar with 1 ¼ cup kosher salt, place a few yolks in the mixture, and store in a resealable container for about four days in the refrigerator. That’s not much, but check out Epicurious’s step-by-step guide below for more detailed instructions.

I would never tell you how to live your life, but you should probably rub it all over the place. Pasta, grilled vegetables, and avocado toast are all great places to start, but feel free to watch your heart (or stomach) on these.

How to use salt and sugar to make grated egg yolks »wiki helpful Epic


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