Salt cured egg yolks
Savory, golden and intensely umami, this could be your new secret weapon.
The yoks are high in sodium, from the cure, use them sparingly as condiment.
Instructions
In a bowl, mix together salt, sugar, and any optional flavor additions (black pepper). The blend should feel like slightly damp sand.
In your container, spread half the salt-sugar mix evenly across the bottom. Use the back of a spoon to make 4 small wells or “nests” spaced evenly apart.
Carefully separate the yolks from the whites. Gently place each yolk into a nest, taking care not to break them.
Cover the yolks fully with the remaining cure mix. Seal the container and refrigerate for 4 to 7 days. The longer the cure, the firmer and saltier the yolk.
After curing, gently lift each yolk with a spoon. Brush or rinse off the cure under cold water. Pat dry gently with a paper towel.
Place yolks on a wire rack (or parchment on a baking sheet). Let them air-dry in the fridge uncovered for 1–2 days. Alternatively, dry in a low oven (150°F / 65°C) for 1–2 hours until firm but still grateable.
Notes
You will need an airtight container (like a baking dish or glass container with lid) to keep the egg yolks while resting.
Save the whites for meringue, omelets, or freeze them until you need to use them.
Using salt cured yoks
- Grate over cacio e pepe, carbonara, or buttered noodles.
- Sprinkle on avocado toast, risotto, or roasted veggies.
- Shave onto salads or into soups for a cheesy richness.
- Add to a cheese board for a unique, umami punch.
Variations
For a different flavor, you can add the zest of 1 lemon or orange to the curing mix.
Source
Salt-cured egg yolks were re-popularized by modern chefs and food writers. They’ve since become a restaurant-garnish staple and a fun project for home cooks wanting to level-up pasta, salads, and toast.
Food in the World
There is no cooking, but the preparation will take 4-7 days cure time and 1-2 days dry time.