On a recent trip to Hawaii my husband and I made a stop at Mahini and Sun’s Restaurant. The menus is locally sourced and wonderfully innovative. They served a salt cured grated egg over a butter leaf lettuce salad that was totally awesome. So when we got home I decided to give it a try. The whole process takes about two weeks, but in my opinion it really is worth the effort. The egg provides a very umami and obviously salty favor to the salad. But using it on a pasta or risotto dish would be another great option!
I first started with equal parts salt and sugar. I poured half the salt/sugar mixture into a shallow ceramic baking dish and made small divets in the “sand.” I then took my egg yolks and placed one in each divet and completely covered it all with the salt/sugar mixture. Then popped it into the refrigerator uncovered to start the drying process.
Now came the waiting and the watching. I am not the most patient person when it comes to my food in any way shape or form. So waiting for a week without touching it was a little hard. Oh, and be sure the refrigerator isn’t smelling off. The eggs can and will pickup any odors or flavors they come in contact with. This can be a good thing or a bad thing. If you want to flavor the eggs with herbs this great, just mix in some herbs with the salt, however if the refrigerator smells like fish, not so much.
Once you’ve reached your one week mark remove the eggs from the salt and brush off as much of the salt as you can and wrap each egg in a small piece of cheesecloth, tie with a bit of string and suspend in the refrigerator for and additional week.
Now that your two weeks have been completed you can unwrap the eggs and brush any remaining salt from the eggs. The eggs should be completely dry now and not tacky. They can now be stored, wrapped in their cheesecloth, in an airtight container in the refrigerator.
I used mine up fairly quickly but they should be good in the refrigerator for up to two additional weeks or put them into the freezer as well.