inthekitchen
Crispy Brussels Sprouts
with Preserved Egg Yolk
and Charred Lemon Aioli
Preserving egg yolks requires
patience, but results in unique, rich
flavour.
INGREDIENTS
Preserved Egg Yolks
2 cups kosher salt
1 cup sugar
4 large high-quality local egg yolks
Charred Lemon Aioli
3 lemons, halved and charred at
very high heat on a grill or cast iron
skillet, then juiced
1/2 L canola oil
3 fresh egg yolks
1 Tbsp chopped garlic
pinch salt and pepper
Crispy Brussels Sprouts
4 cups fresh Brussels sprouts
pinch salt and pepper
20
ciao! / june/july / two thousand sixteen
METHOD
Preserved Egg Yolks
1. Whisk salt and sugar to combine.
Evenly spread mixture in a 6x6”
container or glass baking dish.
2. With the back of a teaspoon,
make 4 evenly spaced divots in salt
mixture. Carefully place a yolk in
each and sprinkle with remaining salt
mixture. Cover with plastic wrap.
3. After 2 days, gently flip yolks,
using a spoon to carefully pile salt
mixture on top of yolks again. Chill
for an additional 4 days.
4. Heat oven to 150˚F. Brush curing
mixture from each yolk, then rinse
under cold water. Yolks should be
semi firm, bright, and translucent.
Gently pat dry with paper towels.
5. Coat a wire cooling rack with
nonstick spray and set inside a
baking sheet. Dry yolks on rack in
oven until opaque and firm, 1-2
hours. Refrigerate in an airtight
container until use.
Charred Lemon Aioli
1. In a food processor, whiz garlic
and yolks. With processor running,
drizzle in canola oil in a very slow
stream. Very slowly add lemon juice.
2. Mixture should have a thick,
mayonnaise-like consistency. Add
salt and pepper, mix for 10 seconds.
Crispy Brussels Sprouts
1. Trim base and stems of sprouts,
then cut in half from top to bottom.
With the tip of a sharp knife, make a
slit in the core of each sprout.
2. Heat a lidded deep fryer to 350˚F.
Place sprouts in basket, taking care
not to overfill, as they will expand.
3. Fry about 1 min, until golden and
crispy. Drain excess oil. Season with
a pinch of salt and pepper.
4. To serve, plate sprouts on a smear
of aioli and grate or shave preserved
egg yolk on top.
Yield 4 servings