Many people wondered what grave eggs were while watching our video 12 Things you can do with an egg.
Well, you can make graved eggs by curing raw egg yolks in sugar and salt. As they do in Scandinavia with raw salmon: Gravlax. We liked the term because you also have to ‚bury‘ the yolks in the cure-mix.
Egg yolks (as many as you like)
Mix of equal parts of sugar and salt (enough to cover the egg yolks in)
A baking/ casserole dish
A bowl (to mix salt and sugar)
- place each egg yolks in a small cup
- mix the sugar and salt (equal parts, e.g. 200g salt and 200g sugar)
- fill approx. 2/3 of the mix into the casserole dish
- make little pits in the sugar/salt-mix and carefully slide your egg yolks into them (the yolks should not touch each other)
- cover well with the last third of the sugar/salt-mix
- set aside for 75 mins (at room temperature)
- carefully dig out the yolks
- carefully brush off the remains of sugar and salt or rinse the yolks (NOTE: if you rinse them: they get really slippy-slimy from the outside, so don’t break them)
- serve according to taste (e.g. on toasted buttered bread)
We discovered this recipe because a young chef happened to eat some of our homemade marshmallows (see recipe here) and asked why, on earth, we made them ourselves. We told him about the egg video and he in return enlightened us with the graved eggs which were at that time being served at the restaurant he works in.
As the instructions on how to actually ‚grave‘ eggs were exchanged during a long night in a bar, we got it a little bit wrong in the video. It is important that you really brush or rinse off the remains of sugar and salt sticking to the egg yolks. Trust us with this: it may look glamorous but it is very salty.
Special thanks again to Dorian and TXOKOA GastroBar, Berlin.