Boost umami content of cured eggs

kernel_kate

I saw this video on how to make cured egg yolks, which I'm interested in trying out. The main steps of the recipe are: Prepare aromatics (toast what needs to be, blend into fine powder) (a few tablespoons generally) Mix aromatics with 2 cups salt and 1 cup sugar Coat bottom of pan / tray with salt cure, place yolks in cure and cover completely Leave ~5 days to cure in refrigerator Rinse excess cure and dry Dehydrate for 2h at 60°C (oven or...

Originally asked by Whitehot on Stack Exchange (cooking) (CC BY-SA 4.0).

uphilltech

Great question — answering as the UphillTech team:

You only need about 1-2% of the total cure weight of MSG. Don't use it as a substitute. You need the sugar and salt. If you want to notch the umami up even more...dried shiitaki powder and/or kombu powder will give it another kick. Keep all of these in the 1-2% of total cure weight range.

Full answer by moscafj: https://cooking.stackexchange.com/a/133291 (CC BY-SA 4.0).

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