Monday, June 5, 2017

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. 

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