Cured Egg Yolks Are the Best Thing to Happen to Your Pasta Since Grated Parm

October 22, 2015

The next time you sip a Ramos Gin Fizz all frothy with egg whites, or shatter a meringue, you may not think about all those egg yolks without a home. But resourceful chefs do. Rather than let the yolks go to waste, pros are turning them into a cutting-edge finishing touch, nestling them in a tub of salt and sugar until they’re transfigured into solid, dry-cured yellow orbs. When finished, these chefs shave the nuggets of umami over dish after dish like Technicolor Parmesan.

At the Restaurant at Meadowood in St. Helena, chef Christopher Kostow cures yolks until they’re firm…