Recipe courtesy of Stephanie Izard
Recipe courtesy of Stephanie Izard
Watch how to make this recipe.
Chili Crunch-Cured Egg Yolks
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- Level: Easy
- Total: 3 days 5 min (includes curing time)
- Active: 5 min
- Yield: 6 yolks
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 80
- Total Fat
- 5 g
- Saturated Fat
- 2 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 3 g
- Cholesterol
- 184 mg
- Sodium
- 36 mg
Inspiration comes from everywhere. For this one, I was actually watching an episode of Guy’s Grocery Games where my chef, Drew, was competing. He used our This Little Goat chili crisp – The Crunch – that he found on the shelves of Flavortown Market. Guy grabbed the jar to chat about how much he loves the crunch, and something about Guy's love of my chili crisp and his unique dislike for eggs made me want to run to the kitchen and cure some yolks in the chili crisp. I’m not the most patient person, but I waited for the yolks to get golden in color and become super jammy. Then, for dinner that night, I spooned some on top of white rice and just smiled. They are great on noodles too, and on bagels with cream cheese and avocado toast...there are all sorts of fun things to do with the perfect jammy egg.
- Level: Easy
- Total: 3 days 5 min (includes curing time)
- Active: 5 min
- Yield: 6 yolks
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 80
- Total Fat
- 5 g
- Saturated Fat
- 2 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 3 g
- Cholesterol
- 184 mg
- Sodium
- 36 mg
Ingredients
Directions
- In a small container, cover the egg yolks fully with the chili crisp/crunch. Cover and let cure, refrigerated, about 3 days. Serve over rice or toast (bagel, avocado toast, etc.).
