Cured Egg Yolk

If a recipe calls for egg whites, and you’re puzzled what to do with the yolks, here’s an option for you. Think of cured egg yolks as cheese. Since they are so easy to use, grate them onto soups, salads, and pasta, just like you would a hard cheese.


1-3/4 cups kosher salt
1-1/4 cups sugar
4 large egg yolks
Nonstick vegetable oil spray


Whisk the salt and sugar in a medium bowl to combine. Evenly spread half the salt/sugar mixture in an 8 x 8″ glass baking dish. Using the back of a tablespoon or part of an eggshell, create 4 depressions in the salt/sugar mixture, spacing them evenly.
Carefully place an egg yolk in each depression.
Gently sprinkle the remaining salt/sugar mixture over the yolks to completely cover, then tightly wrap the dish with plastic. Chill 4-7 days in the fridge.

Once the yolks are ready to come out of the fridge, preheat your oven to 150°. Brush salt/sugar mixture off each yolk, then carefully rinse the yolk under cold water to remove any remaining salt/sugar (the yolks will be semi-firm, bright, and translucent). Gently pat dry with paper towels.

Generously coat a wire rack set inside a rimmed baking sheet with nonstick spray; place the yolks on the rack. Dry out in the oven until opaque and the texture is like a firm Gruyère cheese, 1-1/2 – 2 hours. Let cool. (If your oven doesn’t go that low, you can dry out eggs in an unheated oven for 2 days.)


Here’s a suggestion for you!

How about a deconstructed Caesar salad? Put some Romaine hearts on a plate (don’t cut them up), drizzle with a prepared Caesar dressing (or whisk up some olive oil, lemon juice, and maybe a little anchovy paste), then tope with grated Parmesan and grated egg yolk. All the flavor, and you can eat the lettuce with your fingers, if you like.

Yolks can be cured 1 month ahead. Place in an airtight container and chill.

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