Avocado on toast with chorizo & fried eggs
A speedy staple of eggs on toast is spruced up with creamy avocado, spicy Spanish sausage and some nutritious pumpkin seeds
Salted egg yolks
- Preparation and cooking time
- Prep:
- Cook:
- plus at least 8 hrs curing
- More effort
- makes 6
Skip to ingredients
- 6 egg yolks
- fine salt
Method
step 1
Cover the base of a container about 2cm deep in fine salt (crunchy won’t work).
step 2
Use the back of a tablespoon to make as many dents in the salt as there are yolks to cure.
step 3
Separate the yolks well so there is no white at all attached, then carefully sit them in the dents.
step 4
Completely cover the eggs with more salt. Leave in the fridge for eight hours, or overnight.
step 5
The next day, remove the yolks – they will have hardened to the texture of a sticky gummy sweet.
step 6
Wash them under cold water, dry them carefully on kitchen paper and marvel at how much they resemble dried apricots.
step 7
Heat your oven to its lowest setting (60C/fan 40C/gas 1 /4 is ideal) and dry the yolks on an oiled cooling rack for three hours until dry and hard.
step 8
Once they have cooled, the yolks are ready to finely grate. Amazingly, they will keep in the fridge in an airtight container for up to 3 months.
