Salt-cured eggs might seem like a bizarre ingredient, but they’re actually one of the most incredible things you can have in your fridge. They give a huge umami kick, they’re salty, and they’re really unexpected. The other cool thing is that they’re really easy and low maintenance to make, and once you make them, you really don’t do anything until the end!
- One pound of kosher salt
- One pound of sugar
- One dozen eggs
- Put the sugar and salt together into a high-speed blender or food processor and pulse.
- Take 14 oz of the mixture and put it into an 8×8 pan, and then use an egg that is still whole to make 12 indentations so you know where the yolks should go. Try to evenly space them about 1/2 inch apart.
- Separate each egg and put one yolk into each indent.
- Carefully cover the eggs with the remaining mixture, wrap in plastic, and leave it in the fridge for a week.
- After a week, take the yolks out, rinse them in a bowl of water, dry them, and bake them at 200F for 30-40 minutes or until they’re dry when you touch them.
- Once they’re dry, store them in an airtight container in the fridge for up to 2 weeks.