Chef Sean McKay
Mitchell Block
Preserving egg yolks requires patience, but results in unique, rich flavour.
Ingredients
Preserved Egg Yolks
2 cups kosher salt
1 cup sugar
4 large high-quality local egg yolks
Charred Lemon Aioli
3 lemons, halved and charred at very high heat on a grill or cast iron skillet, then juiced
1/2 L canola oil
3 fresh egg yolks
1 Tbsp chopped garlic
pinch salt and pepper
Crispy Brussels Sprouts
4 cups fresh Brussels sprouts
pinch salt and pepper
Method
Preserved Egg Yolks
- Whisk salt and sugar to combine. Evenly spread mixture in a 6×6” container or glass baking dish.
- With the back of a teaspoon, make 4 evenly spaced divots in salt mixture. Carefully place a yolk in each and sprinkle with remaining salt mixture. Cover with plastic wrap.
- After 2 days, gently flip yolks, using a spoon to carefully pile salt mixture on top of yolks again. Chill for an additional 4 days.
- Heat oven to 150˚F. Brush curing mixture from each yolk, then rinse under cold water. Yolks should be semi firm, bright, and translucent. Gently pat dry with paper towels.
- Coat a wire cooling rack with nonstick spray and set inside a baking sheet. Dry yolks on rack in oven until opaque and firm, 1-2 hours. Refrigerate in an airtight container until use.
Charred Lemon Aioli
- In a food processor, whiz garlic and yolks. With processor running, drizzle in canola oil in a very slow stream. Very slowly add lemon juice.
- Mixture should have a thick, mayonnaise-like consistency. Add salt and pepper, mix for 10 seconds.
Crispy Brussels Sprouts
- Trim base and stems of sprouts, then cut in half from top to bottom. With the tip of a sharp knife, make a slit in the core of each sprout.
- Heat a lidded deep fryer to 350˚F. Place sprouts in basket, taking care not to overfill, as they will expand.
- Fry about 1 min, until golden and
crispy. Drain excess oil. Season with a pinch of salt and pepper. - To serve, plate sprouts on a smear of aioli and grate or shave preserved egg yolk on top.
Yields 4 servings
