Cured egg yolk – day 2

Yesterday I started curing some egg yolks, in preparation for a recipe in Magnus Nilsson’s Fäviken cookbook. I can’t resist checking them to see how they are progressing, and today there is already a change! The yolks are visibly firmer, more intensely orange, and starting to hold a more solid shape. I ruffle up the dampened salt and sugar, turn them over, and add some more salt and sugar to surround them more completely. Back into the fridge they go.

                        

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