Salt-cured egg yolks — buried in a mixture of salt and sugar for 2 weeks, then dried at low temperature — represent the application of osmotic preservation to an unusually rich protein substrate. The salt draws moisture from the yolk while the sugar moderates the harshness; the result is a firm, concentrated, deeply savoury dried yolk that grates like a hard cheese and delivers intense egg-fat-umami flavour in small quantities.
- **The cure:** Equal weights of salt and sugar, completely burying the egg yolks. [VERIFY] Noma's specific cure ratio. - **Time:** 5–7 days in the refrigerator — the osmosis is complete when the yolk is firm to the touch and has reduced in size by approximately 20–30%. - **The drying:** After curing, brushed clean and dried in a low oven (50–60°C) or a dehydrator for 24–48 hours until firm enough to grate. - **Culinary applications:** Grated over pasta (replacing or augmenting Parmigiano), over risotto, over roasted vegetables — the dried yolk provides an intense fatty-umami-saline note.
Noma Fermentation