RUBY eggs | whole lot of cured Umami Goodness in a singe jewel

So, you’ve probably already know about the cured eggs and a whole lot of favour they bring to the dish. But, do you know about Cured Ruby Eggs?🤓

Cured egg yolks is something very popular. You can shave / grate them and serve with anything: pasta, salads, main dishes… anything! They would add a rich umami flavour to absolutely any dish!

So, as I was discovering the process of curing for myself, I tried of course, Gravlax… and interestingly enough, the process of curing fish and egg yolks turned out to be pretty identical… and, that gave me some ideas for creating extraordinary curing mixtures.

Check out this Ruby eggs video to learn how to cure egg yolks, so they shine like brilliant jewels😊✌🏻

Recipe for Ruby Eggs

8 egg yolks
1kg Kosher salt
500g Sugar
1 medium sized raw beet*

*It’s vital to use raw/uncooked beets in this procedure, as the cooked ones do not pass as much colour onto cured products.

Ingredients, you’ll need

Directions

Grate the beet on smaller grater.
Mix it thoroughly with salt & sugar.
Take a large shallow container and spread half of the curing mixture on the bottom, press it down a bit.
Take a whole egg in a shell (make sure it’s properly washed) make small dimples inside the 1st layer of the curing mixture.
Separate yolks from egg whites and carefully place the yolks inside those dimples.
Gently cover the yolks with the remaining curing mixture.
Close container tightly and keep it in the fridge for 3-4 days.
After a few days, dig the yolks out and give them a thorough wash.
Dehydrate your Ruby Egg Yolks on a rack for 3 hours at 60C / 140F.
Enjoy your Ruby Egg Yolks!

*You can store them in an airtight container in the fridge.

Tools, you might need for this recipe

**Images below are linked to third party websites, such as Amazon. Should you chose to purchase any of those items there, Chef Rudakova will receive a small commission (at no extra cost to you).