Cured Egg Yolk Bottarga

• servings: 6 servings
• active time: 20 minutes
• total time: 7 days

Ingredients

1 ½ cups kosher salt

1 cup sugar

6 large eggs

Directions

Mix together the salt and sugar until combined. On a plate or baking pan, spread out 1 ½ cups of the salt mixture into an even layer.

Using an egg, make indentions in the salt mixture.

Separate each egg yolk using the shell. Add each yolk one at a time to an indentation in the salt mixture.

Use the remaining salt mixture to cover each yolk fully.

Cover with plastic wrap, and refrigerate for seven days.

Remove the egg yolks from the salt, and rinse in cold water. Dry with a paper towel.

Preheat the oven to 200 F.

Place each yolk on a wire baking rack over a sheet pan, and bake for 30 minutes.

Store in refrigerator for up to two weeks, and grate over your favorite dishes.

Nutrition

• Serving Size: 84 g
• Calories: 201
• Total Fat: 5 g
• Saturated Fat: 2 g
• Trans Fat: 0 g
• Cholesterol: 186 mg
• Sodium: 194 mg
• Total Carbohydrate: 34 g
• Dietary Fiber: 0 g
• Total Sugars: 33 g
• Protein: 6 g