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    Home » Recipes » Condiments and Dips

    Salt Cured Egg Yolks (Soft or Firm)

    Modified: May 16, 2025 · Published: Mar 11, 2025 by Makos

    Jump to Recipe Jump to Video Print Recipe

    Elevate your cooking by learning how to cure egg yolks in salt. It's surprisingly easy and requires just a few ingredients! These cured egg yolks deliver an intense umami flavor with a rich, salty taste. This technique helps you make them either soft and jammy or firm for grating over your favorite dishes.

    4 salt cured egg yolks on a plate.
    Jump to:
    • 📋Ingredient notes
    • 🎥Video
    • 📖 Recipe
    • 👉  Uses for Salt-Cured Egg Yolks
    • 💭 FAQs

    What are salt-cured egg yolks?

    Cured egg yolks are just egg yolks that have been preserved in a mixture of salt (often combined with sugar) to draw out moisture, intensify their flavor, and transform their texture. The result is a rich, umami-packed ingredient that can be grated or sliced, similar to aged cheese (a great dairy free alternative), and used to enhance a variety of dishes.

    👉 If you're searching for the Korean or Japanese recipe with soy sauce instead of salt, then this soy cured egg yolks recipe (external link by jeccachantilly.com) has all the info you need.

    📋Ingredient notes

    For these salt cured egg yolks you'll need the following simple ingredients:

    Labeled ingredients for salt cured egg yolks.

    Salt: Sea salt without additives or kosher salt is recommended for this recipe.

    White sugar: It intensifies the taste and prevents the yolks from becoming too salty.

    Egg yolks: I suggest using pasteurized chicken eggs if you don't plan to further dry the yolks in the oven (more on this below!). Otherwise opt for extra fresh eggs from a trusty source.

    This is an interesting article for how to Pasteurize Eggs at Home (external link) using the sous vide method, but though home pasteurization will reduce the risk of salmonella, it doesn't guarantee you 100% success.

    Will duck egg yolks work? 

    Many sources suggest that salted duck egg yolks provide an even more intense umami flavor and creamier texture because duck eggs tend to be richer and slightly larger than chicken eggs.

    Because of their size, they may need an extra day or two for a firmer cure. If you're aiming for soft-cured yolks, the same curing time should work, but for firm yolks, extending the cure 1 more day will yield better results.

    👨‍🍳  Flavor Tip

    For the best salted egg yolks every time you can add some herbs or spices to the curing mixture. This will add more flavor.

    Lemon zest, dried onion or dried garlic powder, Ground black pepper, dried thyme and tarragon will add a Mediterranean note.

    Bonito flakes, dried shiitake powder, nori or kombu flakes, lemongrass or miso paste will add an Asian note to your dish.

    🎥Video

    See how easy it is to make salted egg yolks with just 3 ingredients!

    📖 Recipe

    4 salt cured egg yolks on a plate.

    How to Make Salt Cured Egg Yolks (Soft or Firm)

    Makos
    Elevate your cooking by learning how to cure egg yolks. It's surprisingly easy and requires just a few ingredients! These cured egg yolks deliver an intense umami flavor with a rich, salty taste. Plus they can be made either soft and jammy or firm for grating over your favorite dishes.
    4.50 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 1 hour hr 30 minutes mins
    Curing time 5 days d
    Total Time 10 minutes mins
    Course Appetizer, condiment
    Cuisine American, Mediterranean
    Servings 14 servings
    Calories 29 kcal

    Ingredients
     

    For the cured Yolks:

    • 2 ½ cups (750 g) sea salt (or kosher salt)
    • 1 ½ cups (300 g) granulated sugar
    • 7 egg yolks

    Optional:

    • 1 tablespoon Bonito flakes or miso paste
    • 1 tablespoon Lemon zest and ground black pepper
    • 1 tablespoon Dried onion and dried garlic powder
    • 1 tablespoon Dried thyme, chopped chives or chopped green onions

    Instructions
     

    • In a bowl, mix the salt, sugar and the aromatics-if using.
      A hand mixing salt and sugar in a container.
    • Transfer half of the curing mixture to a food-safe container and create little wells with the bottom of an egg. Make as many wells as the yolks you will be curing.
      A hand making wells with the bottom of an egg in the curing mixture.
    • Brake the eggs and separate the yolks from the whites. Then, gently place the yolks in the created wells.
      A hand placing the yolks in the curing mixture.
    • Sprinkle the remaining salt-sugar mixture over the yolks until fully buried.
      A hand sprinkling salt over the yolks.
    • Curing: Close the container with a lid, or wrap it airtight with plastic wrap and store in the refrigerator to cure.
      ✅ For soft, jammy yolks refrigerate for 16-24 hours.
      ✅ For firm yolks refrigerate for 5-7 days.
      A hand wrapping the container with plastic wrap.
    • Once cured to the desired level, remove the dried egg yolks from the salt mixture and gently rinse off the salt with cold water.
      A hand dipping the cured yolks in a bowl with water.
    • Pat dry with paper towels, and store in the fridge on a piece of parchment paper.
      Two hands patting a yolk dry with paper towel.
    • Optional: Preheat oven to 150°F (65°C).
      👉 For the firm yolks: Place the cured yolks on a pan lined with baking paper and bake for 80-90 minutes, until the yolks are dry to the touch and firm (flip them once after 50 minutes).
      👉 For the soft yolks: Add the yolks to a small baking dish, cover with vegetable oil ( i use olive oil) and make sure they’re completely submerged. Bake for 45 minutes. Turn the oven off and let them sit for 15 more minutes inside the oven. This method will keep them more soft than baking them on a pan.
      A hand placing the yolks in a baking dish with olive oil.

    Notes

    Nutrition: Serving size is estimated as half a yolk. Salt and sugar are not included in nutrition facts since there's no way to know how much of each is absorbed by the yolks. 
    Salted duck egg yolks provide an even more intense umami flavor and creamier texture because duck eggs tend to be richer and slightly larger than chicken eggs. Because of their size, they may need an extra day or two for a firmer cure. If you're aiming for soft-cured yolks, the same curing time should work (18-24 hours), but for firm yolks, extending the cure 1 more day will yield better results.
    Pasteurization in the oven will remove some of the umami flavor of the yolks and is not necessary if you already used pasteurized eggs.
    I have found that 150°F (65°C) is the "sweet spot" for baking the yolks because, at this temperature, holding them for more than 30 minutes ensures pasteurization while keeping the yolk's consistency unchanged. This works because egg yolks begin to coagulate at temperatures above 150°F (65°C), so staying at or below this threshold preserves their texture.

    Food Safety Instructions:

    Here are some food safety instructions to keep in mind when making salt-cured egg yolks:
    1. Use fresh eggs from a trusted source – This reduces the risk of contamination with pathogens like salmonella, but it does not eliminate it entirely.
    2. Use pasteurized eggs – If you don’t plan to dehydrate the yolks in the oven, I highly recommend using pasteurized eggs, especially for soft-cured yolks or shorter curing times. Pathogens can survive the curing process if not properly handled.
    3. Consider dehydrating the yolks in the oven – While salt curing preserves yolks, baking them at low heat (around 175°F/80°C) for 30 minutes further reduces bacterial risk.
    4. Be cautious with high-risk individuals – If you use unpasteurized eggs and don’t bake or dehydrate the yolks, avoid serving them to children, pregnant women, the elderly, or those with weakened immune systems due to the small but present risk of foodborne illness.
    5. Practice good hygiene – Always wash your hands, clean utensils, and work surfaces before and after handling raw eggs.

    More umami recipes:

    • Quick pickled red onions
    • How to Roast Garlic in the Oven
    • Healthy Mediterranean potato salad with boiled eggs (Nicoise).
    *This recipe was originally published on Nov 22, 2019 but has been updated with new quantities and more information about preserving egg yolks.

    Nutrition

    Calories: 29kcalCarbohydrates: 0.3gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gCholesterol: 97mgVitamin A: 130IUCalcium: 12mgIron: 0.2mg
    Tried this recipe?Let us know how it was!

    👉  Uses for Salt-Cured Egg Yolks

    Two hands grating an firm yolk over a plate with risotto.

    So now you’ve got these gorgeous salty egg yolks, but what next? Thinly slice them or grate them and use them in recipes such as:

    • Parmesan risotto with ham
    • Arugula, goat cheese and green apple salad
    • Chicken sandwich with balsamic & olive oil dressing

    Also, here are some mouthwatering cured egg yolk uses as mentioned by Reddit users in the article: What do you use salt cured egg yolks for?

    • Grated over pasta (especially carbonara), risotto, or soups for an umami boost.
    • Shaved over toast, avocado toast, salads (Caesar salad is apparently a favorite).
    • Grated over asparagus or roasted vegetables.
    • Used in ramen or rice bowls for extra depth.
    • Blended into creamy sauces for richness.
    • Shaved (firm or jammy) onto steak.
    • Micro planed on tartare or thinly sliced over carpaccio.
    • Also some people say that salted egg popcorn is amazing!

    💭 FAQs

    What Do Salt-Cured Egg Yolks Taste Like?

    They’re rich, slightly creamy, and deeply savory—think of them as a cross between cheese and soy sauce, with a touch of buttery smoothness. That's why they're great as a dairy-free cheese substitute. Once you learn how to cure egg yolks, you’ll always want a batch in your fridge!

    How Long Do Cured Egg Yolks Last?

    Properly stored in an airtight container, firm salt cured eggs can last up to a month in the fridge.
    Soft cured egg yolks will last for 2-3 days.
    For even longer preservation, you can dehydrate them and keep them in the freezer. Dried egg yolks can be stored even longer, making them a versatile pantry staple.
    In any case, if you have any doubts about whether they’re still good or not, check for any discoloration or weird smell and if something doesn’t feel right then it’s best to discard them. 

    Are cured egg yolks safe to eat?

    Yes, cured egg yolks are generally safe to eat when made and stored properly. However, food safety precautions are important: 
    If using unpasteurized eggs bake at 150°F (65°C) for 45 minutes to further reduce bacterial risk. According to these Safe Cooking Temperatures (external link) salmonella is killed at 131 F for one hour, 140 F for a half-hour, or at 167 F for 10 minutes.

    Can you cure egg whites?

    Egg whites don’t cure the same way yolks do because they lack the high fat content that makes yolks firm up and develop their signature umami flavor. 
    Use the leftover egg whites in these recipes:
    Best white chocolate cake with white ganache
    Italian almond cookies (soft amaretti)
    Make meringues – Light, crispy, and sweet treats perfect for desserts.
    Cook an egg white omelet – A high-protein, low-fat breakfast option
    Make macarons

    ✏️ Egg whites freeze exceptionally well. If you don't use them right away, portion them and transfer them into zip loc bags. Remove the air and close the bags firmly, then label with the date and freeze. They can last up to 12 months in the freezer.

    To thaw egg whites: Transfer them to the refrigerator and let them defrost overnight. For quicker thawing, place the bag in a bowl of room temperature water. Once thawed, use them immediately in your recipe.

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    Learning how to preserve egg yolks with salt isn’t just easy—it’s a revelation. Whether you’re into salting egg yolks for that velvety, creamy bite or want something firm to grate like a fine cheese, this technique will change how you cook. If you tried this cured egg yolks recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!

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    Comments

      4.50 from 4 votes

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    1. Marianne says

      May 09, 2020 at 8:16 pm

      I found this recipe extremely interesting. We have access to fresh chicken eggs and I have a ton of salt (I’m a culinary salt collector of sorts, lol). I’ll at least make one to try it! I sometimes use nutritional yeast with ground cashews and a little garlic (okay, a lot of garlic) in place of cheese. I’m not lactose intolerant or vegan but I have nutritional yeast on hand, usually. Thank you for this recipe! I want to also learn preserving whole eggs.

      Reply
      • TAYLOR says

        June 12, 2021 at 6:55 am

        I was suspiciously out of parchment paper for the oven. So cupcake wrappers and a cupcake tin had to do. Otherwise went off flawlessly. Super rich and lovely when grated over… well just about anything.

        Reply
        • Makos says

          June 12, 2021 at 4:32 am

          Cupcake wrappers were a great idea!

          Reply
    2. Susan says

      January 20, 2021 at 2:33 am

      Hi I have question. After the egg yolks have been cured, can we use the same salt sugar left over for a new batch of yolks or we need to start a new batch of sugar and salt? Feels like a waste of some much salt and sugar. Thank you.

      Reply
      • itwashardtoread says

        February 03, 2022 at 4:17 pm

        Can I re-use the salt mixture for a second time?
        Don’t use the sugar-salt mixture for any other purpose. You can re-use it for curing yolks, as long as you remove all the moisture. If you use only salt (this will make the yolks very salty) then you can bake it in the oven until it is completely dry.

        If you use a mixture of salt and sugar, then it is best to dehydrate it in the oven using the oven fan and at a very low temperature (50°C / 122°F) because the sugar can melt and turn into caramel.

        Reply
    3. Susan says

      January 20, 2021 at 2:52 am

      Nevermind. Disregard the previous question. My fault for not reading the whole post

      Reply
    4. a person says

      February 22, 2021 at 7:49 am

      Can I eat it afterwards without grating it? (Basically I just want to shove it in my mouth and eat it lol)

      Reply
      • Makos says

        February 22, 2021 at 5:53 am

        Haha, it's very salty!

        Reply
    5. Lynn says

      July 28, 2021 at 5:43 am

      3 stars
      That is A LOT of salt to waste on 4 egg yolks! I wouldn’t bother unless I was making them again and again and again. And again, lol.

      Reply
    6. James says

      November 04, 2022 at 12:22 am

      I found this study regarding the safety of cured egg yolks. Your caution was warranted. Leaving them out at room temperature probably isn’t a good idea.
      https://www.sciencedirect.com/science/article/pii/S0963996920307055#:~:text=4.,regardless%20of%20the%20curing%20time.
      From the highlights: “Cured egg yolks without heat treatment do not promote Salmonella reduction.”

      Reply
      • Makos says

        November 04, 2022 at 2:56 pm

        Hi James,
        That's very useful, thank you very much!

        Reply
    7. Paul says

      June 03, 2023 at 3:00 pm

      5 stars
      Until I got them out of the salt, I couldn’t believe that they were solid, that was actually very fun

      Reply
      • Makos says

        June 03, 2023 at 12:31 pm

        Hi Paul, that's great!

        Reply
    8. Mary says

      June 11, 2023 at 6:44 pm

      5 stars

      Hi Makos, they came out just like the photo! I was wondering if I can reduce the sugar next time.

      Reply
      • Makos says

        June 11, 2023 at 7:40 pm

        Hi Mary, yes you can reduce the sugar (or omit it completely) but the yolks will taste more salty.

        Reply
    9. Katerina Habers says

      February 23, 2024 at 3:07 am

      5 stars
      I have used this recipe a couple of times and I love the result every single time. Great on everything. Thank you for the recipe. Always a treat. My favorite is to grate over hashbrowns.

      Reply
      • Makos says

        February 23, 2024 at 7:29 am

        Thank you! 😊 never thought adding them over hash browns, it sounds delicious!

        Reply
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