Graved Eggs

Rich and salty, almost cheesy, and wonderfully umami. Don't throw out those egg yolks, when all you need are the whites.
Ashley introduced me to these salt-cured eggs, and I am so thankful. I use them as I would parmesan. Over lasagne, or shrimp, or anywhere I want to amp up the flavor, this recipe at Craving4More is so simple. Since I'm giving away this little secret of mine, I urge you to try it. Even if you don't have an extra yolk. Just crack an egg and do it. One minute to prep, a few days to cure, and you have an egg that you will use like an herb. I promise you won't be sorry.