Recipe For Cured Egg Yolks With A Soft Centre Recipe
If you are preparing a steak tartare for dinner guests then topping them with these cured egg yolks might be a great idea. It is a little bit fancy but makes for something different in my opinion.
Head straight on to the Recipe For Cured Egg Yolks ♥
What has happened with the young adults of today? They seem to have not learnt the phrases please and thank you. Dave’s boys are hovering around the 30’s. James is very mindful of saying please when he asks for something. Even when it is what I have baked and offered to him. He also knows that a thank you is in order. Mark is the same and so I can gather that our co-parenting at least had a positive impact. My daughter-in-law was raised in an Afrikaans family. Her parents ensured she too learnt that asseblief and dankie were part of her vocabulary. And I am going to hope that my grand-daughter is raised with the same understanding. But the young men in Dave’s office seem to have not learnt the words. They will come into the office and ask for something as a statement.
Today’s inspiration ♥ Recipe For Cured Egg Yolks ♥ can be found on Lavender and Lime Click To Tweet
I feel like the mother of a toddler when I complete their sentences with the word please. It seems like such a minor point but I think it is essential. And I will repeat the phrase time and time again until it becomes habit. Talk of repeating things – I had to make these cured eggs three times before I was happy. The initial recipe I used called for the eggs to be left in the cure for 4 to 6 days. When I took them out they were rock hard. I then reduced the time to 24 hours and only the centre had a sliver of softness to it. I then tried again for 6 hours and I was pleased with the result. These make for an alternative topping to tartare, can be popped in to an avocado or used in a pasta dish.
Click on the links for conversions and notes. Cured Egg Yolks Save Print Use this recipe when you want to add a fancy element to your dish All Rights Reserved: an original recipe from Lavender and Lime Ingredients 170g salt 170g sugar 10g tarragon leaves, finely chopped * Zest of 1 lime, finely chopped ** 4 egg yolks Method Place the salt, sugar, tarragon and lime zest into a bowl Stir to combine and place 255g of the mixture into a dish Make indentations for the egg yolks Gently place an egg yolk into each hole Sprinkle over the remainder of the cure mix Cover with cling film and refrigerate for 6 hours *** Carefully remove the yolks and brush off the cure mix Set aside to use as needed My Notes * or any fresh herb you have to hand
** you can use lemon zest
*** the eggs I used weighed 60g - if yours weigh less I suggest you check the firmness after 4 hours - you want the outside to be firm and the centre to have some give
# you can use any variety of spices if you prefer 3.5.3251
Inspiration published on Lavender and Lime July 20:
2016 – Taste The Little Karoo
2015 – Fennel And Pork Sausages
2014 – The Tombs
2012 – Amarula And Mushroom Ice Cream
2011 – Gorgonzola Mushrooms
2010 – Lavender Sugar
Top of Page Rate this item:1.002.003.004.005.00Submit Rating No votes yet. Please wait... Click to share the inspiration ♥Click to share on Twitter (Opens in new window)Click to share on Facebook (Opens in new window)Click to share on Google+ (Opens in new window)Click to share on Pinterest (Opens in new window)Click to share on LinkedIn (Opens in new window)Click to share on Reddit (Opens in new window)Click to share on Tumblr (Opens in new window)Click to share on Pocket (Opens in new window)Click to share on Telegram (Opens in new window)Click to share on WhatsApp (Opens in new window)Click to print (Opens in new window)Click to email this to a friend (Opens in new window)Like this:Like Loading... Related