Salt Cured Egg Yolks

A few weeks ago I came across a recipe for Salt Cured Egg Yolks. First I had ever heard of it. I started googling and reading and found quite a few different recipes.

Salt curing is nothing new, it’s a very traditional way of preserving food. I found some recipes that had mostly sugar, with a little salt; some with mostly salt, with a little sugar; some with flavored salts.

I’m kind of a puritan when it comes to food. If you use good ingredients, there is no need to complicate a good thing. For me, simple is best. For example, I like ‘chocolate chip cookies’. I’m not really a fan of ‘chocolate chip-pumpkin-caramel-white chocolate-butterscotch cookies’. It’s too much, just keep it simple.

So for this recipe, I stayed simple. Salt and egg yolk. That’s it. You can do what you like, this is just how I did it.

The result is nothing short of delicious. Just as you would grate Parmesan cheese, grate these Salt Cured Yolks over pasta, salad or veggies for a salty, savory, rich garnish.

Salt Cured Egg Yolk

Pastured egg yolks, any quantity

Kosher salt, a lot!

1. In a baking dish/cookie sheet, spread salt to cover the bottom of the dish with 1/4″-1/2″ salt. You can also make indentations in the salt with a spoon to help the yolk stay put.

2. Crack the egg, separating and discarding the whites for another recipe. Gently, without breaking the yolk, place the yolk on the salt bed. If a yolk breaks, just mound up the salt around it to form a barrier to keep it from spreading.

3. Once all your yolks are in the salt bed, cover each yolk completely with about 1/2″ of salt. Don’t leave any yolk showing.

4. Place uncovered in the fridge for 10 days. The salt will soak up the liquid and concentrate the yolks.

5. Check your yolks at 10 days, they should have the consistency of a gummy candy. They may still be a little sticky, that’s ok!

6. Once you have that gummy candy consistency, rinse the yolks in cold water to remove the excess salt. Place the yolks on a cooling rack (sprayed with non-stick spray) and place in a 170F oven for 2 hours.

Like little jewels!

7. Once 2 hours has passed, turn off the oven & let yolks remain inside the oven until cooled to room temperature.

At this point, the yolks should be very firm. The best part- they are now ready to use! Using a microplane or fine grater, grate just as you would grate Parmesan cheese over pasta, salads or veggies. Keeps in the refrigerator {covered} for 6 months, possibly longer! Enjoy!

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