Taste Dried Egg Yolks With Bonito Flakes
Placing egg yolks in a mixture of sugar and salt removes moisture from them, enhances their flavor, and turns them into small, yellow discs that can be rubbed, perfect for decorating any dish. You wouldn’t think they could be improved, but Cook’s Science increased the umami factor by adding bonito to the mix.
For those of you unfamiliar with bonito, this is your lucky day. Dried, fermented fish is used in all types of Japanese dishes to add saltiness and piquancy. It’s good for just about anything, but pairing it with a thick egg yolk makes for an extra flavorful punch. To make tasteful washers, start by mixing equal parts salt and sugar (CS uses 450 grams each for a dozen eggs) with 30 grams of black pepper and 30 grams of mackerel flakes . Place about half of the mixture in a baking dish and, using a whole egg, make 12 wells for the yolks to rest. Separate the yolks from the whites – save them for meringues or whatever – and carefully place them in the small holes. Cover them with the remaining mixture and then either bake them in the oven – click on the link below to find out how to cover them and let them hang in the refrigerator until they harden (about four days). When they have hardened, use them like grated cheese and sprinkle them over salads, pasta dishes, and grilled vegetables.
Dried egg yolks of bonito and black pepper | Cook Science