Cured Egg Yolk! Affordable Version of Parmesan Cheese
Parmesan Cheese is a common seasoning ingredient in Italian Cuisine to add umami taste as its purpose. In Indonesia, because its price is quite expensive, sometimes it is replaced by Cheddar Cheese which is more affordable or using other ingredients as its alternative.
As an alternative, cured egg yolk can be used as additional sprinkles to increase the flavor of the food. It is suitable as an umami garnish like parmesan cheese.
How to make Cured Egg Yolk?
- Mix salt and sugar (3:1) and make 100gr of mixture for 1 egg yolk. Fill in the mixture inside an airtight container, pick a handful of mixture for covering the surface of the egg then flatten the surface of the mixture. Using the back of the spoon, create a round shape on the mixture surface. (Tips: use the bottom of an egg if you don’t have any round spoon)
- Separate yolk and white part of the egg. Put the egg yolk on the mixture and cover the surface of the egg with the mixture that has already set aside.
- Keep in the chiller for 48 hours. After refrigeration, use your finger to slowly clean the salt from the surface of the egg and soak in cold water to clean the remaining salt. Dry the egg with kitchen tissue afterwards.
- Preheat the oven to 65°C, dehydrate egg yolk inside the oven for about 1.5-2 hours or under the sun for 3 hours until the center of the egg is dry.
- Grate dehydrated egg yolk for seasoning sauce, pasta, soup and your other favorite meals.
Let’s give it a try!
Image source: lemonsandanchovies.com
