John Myers
Ingredients for 1 servings:
- 4 egg yolks, very fresh
- 300 g salt
- 200 g sugar
- 1 lemon(s), zest
Instructions
Working time approx. 10 minutes; Rest period approx. 4 days; Cooking/baking time approx. 2 hours; Total time approx. 4 days 2 hours 10 minutes
Mix the salt with the sugar and lemon zest. Spread half of the mixture flat in a bowl and make four indentations. Pour an egg yolk into each indentation and carefully cover with the remaining salt and sugar mixture. Place the egg yolks in the refrigerator for 3-4 days to marinate. After this time, carefully remove the salt and sugar mixture from the egg yolks and pat dry. Then dry the egg yolks in the oven at 65 degrees Celsius for 2 hours. The dried egg yolks will keep in a sealable container in the refrigerator for 2-3 weeks. The dried eggs can be grated over pasta like Parmesan, for example. If you like, you can also cut the eggs into small pieces without drying them and use them as a pretty decoration.
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