Dehydrated Egg Yolks

Dehydrated Egg Yolks

PREP: 96 hours
DEHYDRATE: 3 hours

  • 1¼ cups sugar
  • 1¾ cups kosher salt
  • 6 egg yolks
  1. MIX the sugar and salt in a bowl until well combined.
  2. SPREAD half of the salt and sugar mixture onto a 6x6-inch baking tray.
  3. MAKE 6 indentations using the back of a tablespoon or measuring utensil. Place 1 egg yolk into each indent, then cover egg yolks using the rest of the salt and sugar mixture.
  4. WRAP the baking tray tightly in plastic wrap and chill in fridge for 3 to 4 days.
  5. REMOVE the egg yolks from the salt cure carefully and dunk them in a bowl of water.
  6. GENTLY brush off excess salt and sugar.
  7. PLACE the egg yolks evenly between the Food Party Food Dehydrator trays.
  8. DRY at 140°F for 3 hours.
  9. KEEP in an airtight container or use them immediately to
    grate over pasta or vegetables.
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