So the salt cured eggs I made about a month ago, remember those? Last time, I did not give them enough time to cure. The result was a lack of texture and taste. Yesterday, I gave a batch of eggs the appropriate time for curing, then grated them over a plate of pasta Carbonara. This dish was a good example of the ability of salt cured eggs to bring out extraordinarily enhanced flavors in other dishes. The result was umami, exactly what I wanted. Thank you Bob del Grosso for the idea.