Butter of the Gods Recipe

It would be best if you began curing egg yolks five days before using your Butter of the Gods. Start by mixing 1 3/4 cups of Salt with 1 1/4 cups of sugar until thoroughly combined. Spread the mixture onto a large plate and use the back of a spoon to create four small indents spaced equally apart.

Separate the egg yolk from the whites of your large eggs. There are a few different ways of doing this, though the easiest option is to break the egg into two halves making sure the whole egg remains in one half. Gently pass the egg from one half of the shell to the other over a bowl, allowing the whites to drop into the bowl naturally. If done correctly, you should be left with only your egg yolk in the shell.

When only the egg yolk remains, place it into one of the indents you created earlier in your salt mixture. Repeat for each egg.

Carefully cover the top of each yolk, so it is completely enclosed in the salt mixture. This allows every part of the egg to be cured by the mixture evenly.

Cover the plate so it can’t be disturbed, and place it in the refrigerator for 5 days. This allows time for the egg yolks to cure in the mixture.

On day 4, mix 1/4 cup of salt into 1 cup of water to form a brine solution. Place your brine solution in a bowl large enough to fit your bones. Place the bones into the mixture and ensure the solution covers the top of the bones. Cover the bowl and refrigerate for 3 days.

On day 5, remove the egg yolks from the salt mixture and rinse carefully with cool water. You want to ensure that the salt/sugar mixture has been washed off the yolks. When clean, gently pat dry with a paper towel.

Place your egg yolks onto a piece of parchment paper, evenly separated, and cook at a low temperature (around 150° F/65° C) for 2 hours. When the egg yolks are ready to be removed, they should be more opaque and firm to touch. If your oven cannot go to such a low temperature, you can also dry out the egg yolks on a sheet of parchment paper in an unheated oven for 2 days.

Once the yolks have cooled, use a cheese grater to shave the cured egg yolk the same way you would grate cheese. You will be left with fine shavings that look more like parmesan than egg yolk.

Remove the bones from your brine solution and place them onto a sheet of parchment paper in the oven. Broil for 10 minutes and then set aside to allow the bones to cool.

Carefully scoop the center of the bone marrow out using a spoon and set it aside in a covered bowl.

Place the bone marrow, shaved egg yolks, and all remaining ingredients in a food processor & blend until smooth.

Spread your plastic sheet or thick plastic wrap onto a flat counter and carefully spoon the mixture from the blender into the center of the plastic to prepare to form the butter.

Carefully fold each plastic side around the mixture and tightly twist the ends to form a tight tube-shaped package. Ideally, you want your butter to create small rounds when sliced so keep this in mind when shaping your butter packaging.

Place your plastic-covered mixture into the refrigerator for 2 hours to rest and harden. At the end of the two hours, your butter mixture should be creamy but semi-firm.

Remove the plastic wrap from your butter tube and cut it into 1/2-inch-thick slices. The butter should form small, individual rounds.

Use the butter rounds on your freshly cooked steak immediately by placing it on top and melting it with a cooking torch.

Alternatively, wrap your slices in plastic wrap for freezing. You can freeze the butter for up to 3 months; remember to take it out and place it in the refrigerator two days before you want to use it.