Cured egg yolks

They’re not a big food waste issue dayto-day, but come pavlova season, it’s easy to end up with a big bowl of egg yolks sitting in the fridge and not enough time to prepare a bulk batch of silky hollandaise or chocolate mousse (though if you do have time, please go ahead!). Cured yolks sound very flash but they’re actually very easy and fun to do.

1 SOY-CURED YOLKS

Fill a bowl or container with soy sauce and gently lower yolks in until submerged. Place in the fridge for 4-6 hours. The longer the yolks are left, the more firm and soy-infused they will become. I like to use mine after 4 hours when they’re silky. Try with steamed rice, greens and a sprinkle of crispy shallots or on top of fresh pasta with a generous handful of toasted crumbs. Keep soy in a jar in the fridge for the next round of curing.

2 SALT-CURED YOLKS

Combine a mixture of 20 per cent sugar, 80 per cent table salt. Pour into a container or baking dish. Carefully add yolks and cover completely with the salt and sugar. Cover and leave in a cool, dry place for at least a week. To check if they’re ready, squeeze between two fingers; they should feel solid, without too much give. Grate yolks over dishes as you would with parmesan. Keep sugar and salt mix in a sealed jar for next time. (You may need to whizz in a food processor before you use it next as it goes clumpy.)