Quick! An alchemical reaction that can transform simple kitchen staples into sophisticated accoutrements is at your fingertips. Bury an egg yolk in a mound of salt and sugar, wait a while, and voila. The wobbly sphere of fat transforms into a golden disc the consistency of parmesan and just as satisfying in its complexity.
Salt-cured egg yolks from Harold Moore of Manhattan’s Commerce restaurant are a genius stand-in for bottarga. Try grating them over pastas and salads.
- 3 1⁄2 cups sugar
- 2 1⁄2 ecups kosher salt
- 12 egg yolks
- Stir sugar and kosher salt in a bowl; spread half in a baking dish.
- Lay yolks in dish; gently pack remaining sugar mixture over the top.
- Cover with plastic wrap; chill 1 week.
- Transfer yolks to a baking sheet fitted with a cheesecloth-covered rack.
- Cover with another layer of cheesecloth; set in a ventilated spot until dry and firm, 2–3 weeks.
- Use a paring knife to peel off the crust. Grate using a Microplane.
- Store at room temperature up to 1 month.