Nestling egg yolks in a mixture of sugar and salt draws out their moisture, amplifies their flavor and turns them into grate-able little yellow disks perfect for garnishing all sorts of dishes. You wouldn’t think they could be improved upon, but Cook’s Science has upped the umami factor by adding bonito into the mix.
Thursday 2 March 2017
Make Even Tastier Cured Egg Yolks With Bonito Flakes
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