No, not eggs that have just left the hospital; cured egg yolks are raw yolks combined with salt and sugar that are refrigerated and cured on a bed of salt for about four days. Chefs prize the richness they add to savoury dishes. "It's salty, a little bit sweet, a little bit more complex," says Ben Sears of Sydney's Moon Park. He shaves cured egg yolks over his bibimbap. "You get a different depth of flavour from just putting an egg yolk on something." His hot tip? Adding things to the cure to build different flavours. "If you want to put some pepper and stuff through the cure it'll come up because eggs absorb flavours so well," he says. "You could put some Korean chilli powder through the cure and it'll pick up a little bit of the heat."