Umami Mushroom Toast | Cured Egg Yolk & Tarragon Sour Cream
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Masterpiece
FX's The Bear
Inspiriert von FX's „The Bear" und Marcus' perfektionistischer Herangehensweise: Knusprig gebutterte Sauerteigscheiben, beladen mit scharf angebratenen Pilzen und Estragon-Schmand, gekrönt von einem selbst gepökelten Eigelb, das wie Parmesan darüber gerieben wird. Geduld trifft auf Umami-Explosion.
Ingredients
Preparation method
Cured Egg Yolk (3–4 days in advance!)
Mix the salt and sugar in a bowl. Place half of the mixture into a shallow dish. Use a spoon to make two wells and gently slide the egg yolks into them. Cover completely with the remaining salt-sugar mixture.
Cover the dish and let it rest in the fridge for 3–4 days. The egg yolks will become firm and rubbery. Then, carefully remove them, rinse under cold water, and pat dry.
Dry the cured egg yolks on a wire rack in the oven at 60°C (fan oven) for about 2 hours until they are completely firm and grateable. Let them cool and store in the fridge until ready to use.
Chef's tip
The cured egg yolk is the heart of this dish – plan 3–4 days in advance. It keeps easily for 2 weeks in the fridge and also goes wonderfully with pasta or risotto.
Never wash mushrooms – simply wipe them with a damp cloth. Moisture prevents them from searing and leads to soggy, steamed mushrooms instead of crispy, aromatic ones.
Under an hour
