Everyone knows how to prepare eggs in tons of different ways, and between hard-boiling, frying, poaching, or scrambling them, the possibilities seem almost endless. But have you ever tried your hand at curing eggs? If you haven’t tried this delicious way to serve eggs before, then now’s your chance! By storing egg yolks in a mixture of sugar, salt, and seasonings, the liquid gets removed and the yolks take on an entirely new flavor! This amazing way to prepare eggs is the key to our recipe for cured egg yolk fried chicken. Tender chicken breasts get breaded in cured egg yolk, fried to golden brown perfection, and served alongside mixed vegetable rice. Not only will your fried chicken be extra crispy, it’s also going to have a deliciously unique taste. This recipe is a surefire cure for the culinary blues!
Cured Egg Yolk Fried Chicken with Mixed Vegetable Rice
Equipment
- Blender or food processor
- empty plastic bottle
- Baking tray
- Deep frying pan
Ingredients
- 1 2/3 cups salt
- 5 bay leaves, chopped
- 1 tsp red pepper flakes
- 1 2/3 cups sugar
- 1/2 lemon (juice & zest)
- 6 egg yolks
- 2 chicken breasts
- salt to taste
- flour for breading
- whisked egg whites for breading
- cooking oil for frying
- 1 cup long grain rice
- 1/2 red bell pepper, chopped
- frozen peas, thawed
- 1 scallion, chopped
- soy sauce to taste
Instructions
- Chop the bay leaves and put them in a blender or food processor along with the red pepper flakes, salt, sugar, and the zest & juice of 1/2 a lemon. Blend until finely ground. Transfer 2/3 of the salt mixture to a small baking dish. Use the unused 1/2 of the lemon to make 6 evenly spaced wells in the salt mixture.Separate 6 eggs, then use an empty plastic bottle to suck up the egg yolks 1 at a time. Position 1 egg yolk in the center of each well in the salt mixture. Cover them with the remainder of the salt mixture and let them sit for 4 days in a cool, dry place. Store the leftover egg whites in an airtight container in the refrigerator for later use.
- Preheat the oven to 150°F and line a baking tray with parchment paper. Remove the cured egg yolks from the salt mixture, rinse them off with cold water, and place them on the baking tray. Bake at 150°F for 35 minutes.
- Place the long grain rice in a frying pan, submerge in water, and let it soak for 30 minutes. Bring to a boil, then reduce the temperature and let it cook. After 5 minutes, turn off the stove, cover the rice, and let it sit for 15 minutes. Dice the bell pepper and chop the scallion, then cook them briefly with the peas and the rice. Add soy sauce to taste.
- Heat a deep frying pan with a thick layer of cooking oil. For the breading station, fill a large bowl with flour, whisk the leftover egg whites for the egg wash, and grate 3 of the cured egg yolks into a separate mixing bowl. Cut the chicken breasts in half, season with salt, cover in flour, dredge in egg wash, and coat in cured egg yolk. Fry the chicken in hot oil until golden brown on both sides.
- Serve the cured egg yolk fried chicken alongside the mixed vegetable rice and grate the remaining cured egg yolks directly on the rice.
VIDEO
Even though you don’t end up using very much, the cured egg yolk packs a wonderfully tasty punch when you add it to your crispy fried chicken breast and rice. Eggs never cease to amaze us!
Get the recipe for the Salt-Crusted Chicken featured in the bonus video.