Gastronomixs

Dried egg yolk

A unique preparation of egg yolk that resembles the exclusive Italian bottarga. You can grate the dried egg yolk over various different dishes as a flavour enhancer.

Creation by Olly Ceulenaere, Publiek* restaurant, Ghent, Belgium.

Recipe for 10 eggs.

Dried egg yolk

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Ingredients

10

 

egg yolks

As needed:

 

salt

Preparation method

  • Place the egg yolks in a dish and completely cover them with salt. 
  • Leave to stand for one day.
  • Remove the egg yolks after a day and rinse them with cold water.
  • Place the egg yolks on a silicone mat and dry at 75°C until completely dry.
  • Store in an airtight container.
  • Use a microplane grater to grate the egg yolks when needed.

Serving suggestions

  • In a composition with celeriac, prawns, and walnut.
  • In a composition with French bean tagliatelle, pancetta foam, and crispy fried pancetta.
  • In a composition with salmon and asparagus.

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