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We’d like to introduce you to a new kind of cured egg yolk. Tender custardy, they really knock the socks off traditional boring and rigid salt-cured yolks. Salt-cured yolks are commonly grated over pasta to add richness and umami. But Parmesan cheese accomplishes the same thing. (And, it tastes better and requires way less effort.) Instead of overwhelming saltiness, we wanted a cured yolk that retained its own eggy flavor. Still packed with umami, these yolks have a slight miso funk and a creamy texture that easily dresses up any rice dish. Also, unlike salt-curing—which can take at least one week—these yolks cure in as little as 12 hours! Versatile and adaptable, these yolks are great garnishes and also excellent bases for aioli or salad dressings. If you regularly make your own mayo or love tartare, these are the yolks for you.