Dining to Cook #13: Cured Egg Yolks Part 3


Three weeks since starting this ‘chicken bottarga’ journey, it’s finally time to try them!


After the week of hanging, the yolks are now dry and hard with a parmesan cheese-like texture. Shaved or grated with a microplane, the ‘chicken bottarga’ adds a nice unctuous, savory element to dishes like pasta, sautéed greens, eggs, toast, even steak. They should be stored in a dry jar and will keep for at least a few weeks as long as the color remains vibrant. They’re a wonderful addition to the pantry.

Category: Eat