Curing egg yolks in salt might seem like a culinary novelty, and is a worthy alternative to parm on your pasta. But it can and should be so much more. Imagine a flaky croissant, with its buttery laminations of pâte feuilletée and those layers shattering as you bite into it. Then out bursts oozy yellow […]
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Original source: https://www.tastecooking.com/salted-egg-asias-parmesan-better/