Fermented yolks can serve as a substitute for Parmesan and bottarga in various dishes. They add a rich, umami flavor and a slight saltiness to the dishes. This is a natural flavor enhancer.
First, select containers in which you will ferment the yolks. These can be silicone half-spheres or simply half eggshells, as well as any other suitable forms.
Pour a little salt at the bottom of each chosen container. Then, using an egg, make small depressions in the salt about 1.5-2 cm deep.
Carefully separate the yolks from the whites (4-5 pcs) and place them in the prepared salt depressions. After that, cover the yolks with the remaining salt (200 g), completely covering them.
Leave the yolks to ferment in a dark and cool place, but not in the refrigerator. For example, a balcony or pantry will work.
After 3-4 days, it is worth checking the readiness.
The fermentation time can vary depending on the humidity and temperature of the room, the freshness of the eggs, and the moisture content of the salt. The process can take from 3 to 7 days.
To do this, dig out one yolk and assess its texture:
- If the yolk has become flat and firm like hard cheese, and the salt has hardened, it is ready.
- If the yolk is still soft like dried apricot, and the salt remains dry, continue fermentation for another 3-4 days.
- If the yolk resembles soft cheese and the salt has formed monolithic chunks, replace the salt and leave the yolks for another 2 days.
Alternatively, you can dry the yolks in the oven at 60°C until a firm texture is achieved.
When the yolks become firm, carefully remove each one from the salt cocoon. Use a brush to remove any remaining salt. You can quickly rinse the yolks in water and allow them to dry.
Before serving, grate the yolks on the finest grater.
Fermented yolks can be stored in the refrigerator on a salt bed in a closed container for up to 3-4 weeks.
