Dining to Cook #13: Cured Egg Yolks Part 3

PUBLISHED ON MAY 21, 2015 | WORDS BY JESSICA HUI
Three weeks since starting this ‘chicken bottarga’ journey, it’s finally time to try them!

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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, we just need to cook all these ingredients with the right pressure cooker from kitchentoolspro.net. 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.