Cured Egg Yolks
Total: 4 days (mostly inactive) | Serves: Makes 4
I still remember the first time I tasted cured egg yolks at a cozy little restaurant tucked away in the city. As the dish was placed in front of me, I was intrigued by the glossy, golden orbs that looked like they were meant for a gourmet experience. I never imagined that I could recreate such a delightful treat at home! The moment I tried a shavings of the salt-cured yolk over a simple pasta dish, I was taken aback by the rich umami flavor it added, transforming the meal into something extraordinary.
Making cured egg yolks is surprisingly straightforward, requiring just a few ingredients: kosher salt, sugar, and four large egg yolks. With a little patience, you can craft these little flavor bombs in your own kitchen. Once they're ready, you can grate them over dishes like brothy beans or creamy avocado toast, and , you’ll find yourself reaching for them again and again. Join me as we explore the art of making cured egg yolks, and elevate your meals with this simple yet impressive addition!
Cured Egg Yolks
Instructions
Step 1
To start your journey with cured egg yolks, grab a medium bowl and whisk together 1¾ cups of Diamond Crystal kosher salt or 1 cup plus 1½ teaspoons of Morton kosher salt with 1¼ cups of sugar until everything is well combined. This mixture will create a flavorful base for the yolks.
Next, take an 8x8-inch glass baking dish and evenly spread half of the salt and sugar mixture across the bottom. Using the back of a tablespoon, gently press down to create four small depressions in the salt mixture, making sure they are spaced out evenly. Now it’s time to place your large egg yolks—one in each depression—carefully so they don’t break. Once the yolks are nestled in their salty beds, sprinkle the remaining salt mixture over the top, covering them completely. Finally, wrap the dish tightly with plastic wrap and pop it into the refrigerator to chill for four days. This will allow the yolks to cure beautifully, transforming them into a delicacy you’ll love!
Step 2
To start, you'll want to set your oven to a gentle 150°F (65°C) — this low temperature is key for our yolks. Once the oven is preheated, take each yolk and brush off any excess salt from the curing mixture. After that, carefully rinse the yolks under cold running water to wash away any remaining salt. You’re looking for those yolks to be semi-firm, with a beautiful bright, translucent appearance. After rinsing, gently pat the yolks dry with a paper towel, making sure they’re not too wet before moving on to the next step. This little bit of care will ensure they achieve that perfect texture!
Step 3
To start, generously spray a wire rack with nonstick vegetable oil spray and place it inside a rimmed baking sheet. Carefully arrange your dried egg yolks on the rack, making sure they’re spaced out to allow for even airflow. Preheat your oven to a low setting, around 150°F (65°C), and slide the baking sheet in. You’ll want to let the yolks dry out for about 1½ to 2 hours, checking them periodically until they become firm and opaque, resembling a hard cheese like Gruyère. Once they’re ready, take them out and let them cool completely before using or grating. If your oven doesn’t go that low, don’t worry! You can also dry the yolks in an unheated oven for about 2 days for a similar result.
Step 4
Once your cured egg yolks are ready, it’s time to add a delightful finishing touch to your dishes. Start by grating the yolks using a fine grater, just like you would with a hard cheese such as Parmesan. Hold the grater over your soup, pasta, or salad, and let the golden shavings fall generously to create a beautiful layer of flavor.
For the best results, keep your cured yolks chilled in the fridge until you’re ready to use them. This not only makes them easier to grate but also helps maintain their texture. You’ll find that those bright strands of cured yolk will melt into your warm dishes and elevate your meals with a rich, savory depth. Enjoy experimenting with this simple yet impressive addition!
Nutrition Information
calories: 120 kcal
fat: 10g
carbs: 8g
protein: 6g
fiber: 0g
My Tip
When brushing off the salt mixture from the cured yolks, do it gently to avoid breaking them. If you find any stubborn salt clinging on, a quick rinse under cold running water will help, but be careful not to over-handle them to keep their delicate texture intact.
Leftovers
To store your cured egg yolks, place them in a single layer in a shallow, airtight container, separating layers with parchment paper to prevent sticking. They’ll stay fresh in the fridge for up to two weeks. When you’re ready to enjoy them, simply let them come to room temperature — no reheating needed, as their rich flavor shines best when served cool!
Make It Your Own
For a delightful twist, try swapping the sugar for finely grated lemon zest and a pinch of black pepper. This will give your cured egg yolks a bright, zesty flavor that pairs beautifully with salads or pasta dishes!
