Mushroom Cured Egg Yolks

Directions

1. 1

   Mix coarse salt, cane sugar, and mushroom powder.

2. 2

   Cover the bottom of a tray with a thin layer of the mixture.

3. 3

   Make 10 dimples in the mixture.

4. 4

   Separate eggs and fill dimples with yolks.

5. 5

   Cover yolks completely with the remaining cure.

6. 6

   Let it cure in the fridge for 3 days.

7. 7

   Rinse any remaining cure off.

8. 8

   Place yolks on an oven rack.

9. 9

   Dry at 60°C for at least 5 hours.

10. 10

    Serve with potato and garlic foam, glazed maitake mushroom, and crispy capers.