Cured Egg Yolk and Chestnuts

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recipe by Grégory Cohen https://www.instagram.com/gregorycohenoff/?hl=fr

  • Time icon
    Total Time
    2hrs 25mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    235

Curing egg yolks is a Japanese tradition, which leaves the yolk creamy but with a slightly firm skin. User generated recipes have not been re-tested by Kenwood.

recipe updated Mar 11, 2024

Ingredients

  • Shallot icon
    Shallot
    ½
  • Bread slices icon
    Bread slices
    3
  • Soy sauce icon
    Soy sauce
    100 ml
  • Yuzu juice icon
    Yuzu juice
    30 ml
  • Butter icon
    Butter
    as needed
  • Fresh parsley icon
    Fresh parsley
    4 sprigs
  • Girolles mushrooms icon
    Girolles mushrooms
    200 g
  • Chestnuts icon
    Chestnuts
    50 g
  • Egg yolk icon
    Egg yolk
    4
  • Hazelnuts icon
    Hazelnuts
    as needed
  • Shiso leaves icon
    Shiso leaves
    as needed

Tools

  • kCook icon Oven
  • kCook icon Stove
  • kCook icon Medium bowl
  • kCook icon Frying pan
  • kCook icon Serving plate
  • kCook icon Baking tray - large
  • kCook icon Mini chopper attachment

Step preview

  1. Add egg yolks to a medium bowl
  2. Then add the next ingredients
  3. Leave to marinate - 2-4 hours
  4. Preheat the oven to 175ºC
  5. Add butter to a frying pan
  6. Heat until melted and browned - medium-high heat
  7. Then add bread
  8. Stir to soak up the butter and just starting to crisp - medium heat
  9. Transfer the bread pieces to a baking tray
  10. Bake until golden - 5 minutes, 175°C
  11. Remove from the oven and set aside
  12. Add the ingredients to the mill jar
  13. Attach the Mini Chopper attachment to the machine
  14. Pulse until coarsely chopped
  15. Transfer the mixture to the frying pan
  16. Then add the next ingredients
  17. Fry - medium-high heat
  18. Assemble the bread pieces between serving plates
  19. Top each plate with the chestnut mixture
  20. Place 1 cured egg yolk on top
  21. Garnish if desired
  22. Serve
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