Chris Broussard is live! Cooking w/ Austin. PART 2
Welcome to the cooking segment w/ Chris Broussard. This is part 2 of 3 of Cooking with Austin. We will be finishing Cured Egg Yolks today. HOW TO: Last week: .separate yolks .make a 50/50 sugar and course kosher salt. .create dents using the egg shape. .cover the spot with each whole egg yolk. Cover with with more 50/50 and fridge for 7 days Today: .removed the salt and sugar from the yolks .Place in the oven at 170⁰ F and wait 2 hours. Pull out of the oven, and you can eat it just like it is, or put it with a meal like steak and green beans. ENJOY!
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