Cured Egg Yolks

Time to Prepare: 
6 days
Number of Servings: 
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Author: Karen Humphrey

Cured egg yolks have the texture of a hard cheese and impart a salty, savory kick to whatever dish you choose to finely grate their goodness over. Salads, pastas, or deep fried foods are all good choices for their tasty goodness, and they are not only easy to make but a great way to use up leftover yolks when you've made meringue or something. Plus they last for about a month, so you'll have lots of time to experiment with them! I tried mine over some Caesar salad, and it really added some deeper savory, salty flavour.

Shave over pasta or salad for a flavor kick


4 large egg yolks

1 3/4 cup kosher salt

1 1/4 sugar


1. In a medium sized

bowl, whisk together the salt and sugar. Pour half it if into a baking dish. Make 4 indentations and gently slip a yolk into each indentation.

2. Gently cover the yolks with the rest of the salt and sugar mixture. Cover the dish with cling wrap and put it into the fridge for 4 days.

3. After four days, dig the yolks out of the salt and gently rinse them off under cold water. They will look like a lemon candy. Gently pat dry with paper towel. Brush a wire cooling rack with oil (or spray it) and set the yolks on there to dry for 2 days.

4. The yolks will turn more opaque and less jelly looking. Put them in a sealed container in the fridge for up to 1 month.

5. Use the cured eggs by finely grating their salty goodness over salads or pasta for a salty, savory kick.

Adapted from Bon Appetit