I love science—a lot of people that are fascinated by food do. Although cake batter is tasty, the chemical reaction that occurs when heat is applied makes so much more than the sum of the parts of butter, sugar, flour, and eggs. The light texture (if you do everything right) is much better, at least in my opinion, than just getting that cool blue flame when you burn stuff in chemistry class. And my friends like cake, probably much more than they like me going on about chemistry class.
You don’t need to use nitrogen or high-tech water bath machines in your kitchen to have fun with science. I remember the first time I encountered preserved lemons in crocks in the back of a hotel kitchen. I was fascinated by the transformation of taste and texture, and it was so simple. That same concept is at work here with Chef Kevin Johnson’s Cured Egg Yolks. Salt is the transformative ingredient.
And these cured eggs, grated over pasta or fresh, bright green, and tender asparagus spears, are just as transformative. You’ll never look think of “top it with an egg” in the same way again.
Cured Egg Yolks
from Chef Kevin Johnson of The Grocery, Charleston, SC
OTHER WAYS TO TOP IT WITH AN EGG /// “Chicken” Caesar Salad with Schmaltz Dressing, Poached Egg, and Crispy Chicken Skin / Baked Kale and Eggs
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