{"id":86,"date":"2020-01-27T10:09:41","date_gmt":"2020-01-27T10:09:41","guid":{"rendered":"http:\/\/recipes.thewolfmans.com\/?p=86"},"modified":"2020-01-27T10:58:22","modified_gmt":"2020-01-27T10:58:22","slug":"cured-egg-yolks","status":"publish","type":"post","link":"https:\/\/recipes.thewolfmans.com\/?p=86","title":{"rendered":"Cured Egg Yolks"},"content":{"rendered":"\n<p>Something I found I want to try. <\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>1\u00be cups kosher salt<\/li><li>1\u00bc cups sugar<\/li><li>4 large egg yolks<\/li><li>Nonstick vegetable oil spray<\/li><\/ul>\n\n\n\n<p>Whisk salt and sugar in a medium bowl to combine. Evenly spread out half of salt mixture in an 8&#215;8&#8243; glass baking dish. Using the back of a tablespoon, create 4 depressions in salt mixture, spacing evenly. Carefully place an egg yolk in each depression. Gently sprinkle remaining salt mixture over yolks and tightly wrap dish with plastic. Chill 4 days.<br><br>Preheat oven to 150\u00b0. Brush salt mixture off each yolk, then carefully rinse under cold water to remove any remaining salt (yolks will be semi-firm, bright, and translucent). Gently pat dry with paper towels..<br><br>I will test times using a dehydrator.  <br><br>Generously coat a wire rack set inside a rimmed baking sheet with nonstick spray; place yolks on rack. Dry out in oven until opaque and texture is like a firm Gruy\u00e8re cheese, 1\u00bd\u20132 hours. Let cool. (Alternatively, if your oven doesn\u2019t go that low, you can dry out eggs in an unheated oven for 2 days.)<br><br>Finely grate cured egg yolks over soups, pastas, or salads as you would a hard cheese.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Something I found I want to try. 1\u00be cups kosher salt 1\u00bc cups sugar 4 large egg yolks Nonstick vegetable oil spray Whisk salt and &hellip; <\/p>\n","protected":false},"author":4,"featured_media":87,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[16,2],"tags":[],"class_list":["post-86","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-misc","category-wolfman"],"_links":{"self":[{"href":"https:\/\/recipes.thewolfmans.com\/index.php?rest_route=\/wp\/v2\/posts\/86","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes.thewolfmans.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.thewolfmans.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.thewolfmans.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.thewolfmans.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=86"}],"version-history":[{"count":1,"href":"https:\/\/recipes.thewolfmans.com\/index.php?rest_route=\/wp\/v2\/posts\/86\/revisions"}],"predecessor-version":[{"id":88,"href":"https:\/\/recipes.thewolfmans.com\/index.php?rest_route=\/wp\/v2\/posts\/86\/revisions\/88"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipes.thewolfmans.com\/index.php?rest_route=\/wp\/v2\/media\/87"}],"wp:attachment":[{"href":"https:\/\/recipes.thewolfmans.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=86"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.thewolfmans.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=86"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.thewolfmans.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=86"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}