Salt-cured egg yolks are incredibly simple to make and a great way to use up leftovers when you’ve used the whites in another dish. They are intensely savoury, umami-rich and a vibrant, golden colour, much like bottarga, or Italian-style cured fish roe. Once dried, they take on a firm, grateable consistency, and are ideal for giving dishes a final punch of flavour – I often use them instead of cheese: try grating over pasta, risotto or steamed greens.
