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Cured mushroom egg yolks

260 grams

coarse salt

200 grams

cane sugar

20 grams

mushroom powder



Mix the coarse salt with the cane sugar and the mushroom powder. Mix this. Now cover the bottom of a tray with a thin layer of the mixture and use the back of a spoon to make 10 dimples. Then separate the eggs to fill all 10 dimples with the yolks. I use medium sized eggs. Now cover the yolks completely with the remaining salt and sugar cure and let it cure in your fridge for 3 days. This helps the yolks firm up, it gives them a wonderful flavor and it preserves the yolks. After that rinse any remaining cure off and place the yolks on an oven rack. Let them dry at 60 degrees Celsius for at least 5 hours till dry. Keep them in your freezer for later. Let them defrost before serving. I grate them on top of pan fried mushrooms, steak tartare or barbecued leeks. It works so well!


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