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yishai_58861

Asparagus, cured egg sheats, ricotta fresca, peas, asparagus stock w/ butter & chives, nasturtium and pansy leaves.

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Luis_58461

wonderful plate. Looks indeed like served spring. How are the cured eggshells made?

yishai_58861

Thanks! I took your advice and buried the yolks in salt for 14 days, then air-dried them in the fridge. BTW, I found it difficult to remove the salt from the yolk's surface. Perhaps should I use kosher salt rather than table salt?

Luis_58461

wow i'm so happy that you could use my help! i know what you mean with the salt. the dryer the yolks the better you can remove the salt . i'm currently curing goose yolks...

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