EGG CURE RECIPES

Steps:

• Whisk salt and sugar in a medium bowl to combine. Evenly spread out half of salt mixture in an 8x8" glass baking dish. Using the back of a tablespoon, create 4 depressions in salt mixture, spacing evenly. Carefully place an egg yolk in each depression. Gently sprinkle remaining salt mixture over yolks and tightly wrap dish with plastic. Chill 4 days.
• Preheat oven to 150°. Brush salt mixture off each yolk, then carefully rinse under cold water to remove any remaining salt (yolks will be semi-firm, bright, and translucent). Gently pat dry with paper towels.
• Generously coat a wire rack set inside a rimmed baking sheet with nonstick spray; place yolks on rack. Dry out in oven until opaque and texture is like a firm Gruyère cheese, 1½–2 hours. Let cool. (Alternatively, if your oven doesn’t go that low, you can dry out eggs in an unheated oven for 2 days.)
• Finely grate cured egg yolks over soups, pastas, or salads as you would a hard cheese.
• Do Ahead: Yolks can be cured 1 month ahead. Place in an airtight container and chill.

Steps:

• Heat oil in a large pot over medium heat. Add onion; cook and stir until browned, about 5 minutes. Stir in garlic and ginger paste. Mix in coriander, cumin, turmeric, chile powder, and black pepper; cook until fragrant, about 1 minute. Add tomato puree; cook until curry thickens, about 4 minutes.
• Pour water into the pot; bring sauce to a boil. Stir in vinegar and salt. Slip eggs into the pot; cook until flavors combine, about 5 minutes.