Directions
- 1Mix sugar and salt in a bowl.
- 2Add about half the mixture to the bottom of an airtight container.
- 3Use an egg to create small wells in the mixture.
- 4Crack eggs and separate the yolks.
- 5Drop the egg yolks into the wells.
- 6Cover the yolks with the remaining salt and sugar mixture.
- 7Add the lid to the container and refrigerate for 5 to 7 days.
- 8Gently remove the cured yolks from the container.
- 9Rinse the cured yolks in cold water.
- 10Place the yolks onto a wire rack.
- 11Fire up your smoker to 180 degrees Fahrenheit.
- 12Add the yolks to the smoker and let them smoke for about an hour or until fully dried and firm.
- 13Grate the smoked and cured egg yolks over steak, salads, or toast.
Ingredients
- eggs
- 1 cup sugar
- 1 cup canning salt
Equipment
bowlairtight containerspoonwire racksmokergrater
Tips
- Any fine-grain salt will work.
- Store in the fridge for 4 to 6 weeks.
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