Muscle & Fitness UK – July 2019

JULY 2019/MUSCLE & FITNESS 91

EGG TIME

METHOD:

1. Mix the salt and sugar together well in a large mixing bowl. Mix in the lemon zest and rosemary. Spread half of the salt and sugar cure into
   a plastic tray and make indentations with the whole eggs to nestle the yolks into.


2. Carefully separate the eggs, place the yolks in the indentations and save the whites for another day. Cover the yolks with the remaining cure,
   cover the tray and place in the fridge for 3-5 days.


3. When ready, brush off and carefully rinse the cure away. Pat dry then place the yolks on a rack and dry in a low oven for 20 minutes.


4. Cool and keep in an airtight container for up to 1 month.


5. Grate the yolks over pasta dishes, avocado on toast, tenderstem broccoli or whatever you fancy as a parmesan replacement.

PREP TIME:

20 Minutes

COOK TIME:

20 Minutes

CURING TIME:

3-5 days

Clarence Court

Cured Egg Yolks

Salty, sharp and rich in flavour,

cured egg yolks taste fabulous

grated over pasta, salads,

soups and even meat dishes -

a perfect Parmesan

replacement.

INGREDIENTS:

700g fine table salt

700g caster sugar

1 lemon, zest finely

grated

A few sprigs of rosemary

lightly crushed

12 Clarence Burford

Brown eggs or quail

eggs

NOTE - larger egg yolks will

need longer curing time. To

check carefully uncover one

of the yolks whilst curing and

give it a little poke, if it still feels

fairly liquid leave it another day

or two.