Tamari Cured Egg Yolks

GF DF P Vg AIP

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I have developed a new obsession since coming home from Paris: salt cured eggs - blame Le Chateaubriand's salt cured egg dessert nestled on a sweet meringue, a delectable explosion in one mouthful. Whilst researching I came across the many different variations and so last night I decided to experiment curing some egg yolks in salt and the rest in tamari (gluten free soy sauce). The longer the egg sits in the tamari or salt the firmer it gets. Ideally 1 and a half hours gives just the right amount of time for a seriously runny centre with the right amount of 'pop' to its bite. Cured egg can also be air dried for the purpose of shaving or grating it onto foods. “It adds a unique salty, fatty component to a dish, a depth of flavor,” Chef Christopher Kostow says. “It’s a great supporting player—you might not even know it’s in a dish, but it’s always achieving something.”

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It is important to use only free range organic egg yolks for this recipe. Egg yolks have been unfairly vilified for decades because they contain cholesterol and saturated fat. But contrary to the prevailing nutritional dogma that such dietary components need to be avoided, the cholesterol and saturated fat in animal foods like egg yolks are quite beneficial for your health. For instance, egg yolks (but not whites) contain vitamins A, D, E and K along with omega-3 fats. Compared to the whites, egg yolks also contain more beneficial folate and vitamin B12. The yolks also contain far more of the nutrient choline than the whites, and all of the antioxidants lutein and zeaxanthin. Read here for more info: Benefits of Egg Yolks.

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