Dare we say better than parm?
all frothy with egg whites, or shatter a meringue, you may not think about all those egg yolks without a home. But resourceful chefs do. Rather than let the yolks go to waste, pros are turning them into a cutting-edge finishing touch, nestling them in a tub of salt and sugar until they’re transfigured into solid, dry-cured yellow orbs. When finished, these chefs shave the nuggets of umami over dish after dish like Technicolor Parmesan.
cures yolks until they’re firm enough to handle, then dries them until they're hard. He grates the bright spheres over everything from asparagus to smoked eel. It’s a hit of richness, an element that helps the other ingredients click into focus. “It adds a unique salty, fatty component to a dish, a depth of flavor,” Kostow says. “It’s a great supporting player—you might not even know it’s in a dish, but it’s always achieving something.”over white-bean crostini for a hit of salt and color.
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