A Stir The Pots Post


by | Jul 5, 2014 | Eggs, Food

So the salt cured eggs I made about a month ago, remember those? Last time, I did not give them enough time to cure. The result was a lack of texture and taste. Yesterday, I gave a batch of eggs the appropriate time for curing, then grated them over a plate of pasta Carbonara. This dish was a good example of the ability of salt cured eggs to bring out extraordinarily enhanced flavors in other dishes. The result was umami, exactly what I wanted. Thank you Bob del Grosso for the idea. 




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