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How to make salt cured egg yolks
Easy recipe for how to make salt cured egg yolks at home. Use them instead of cheese (they're dairy-free) to add some umami flavor to salads and many other dishes.
Prep Time 10 minutes
Cook Time 0 minutes
Curing time 7 days
Total Time 10 minutes
Servings 12
Calories 18 kcal
Ingredients
- 2 1/2 cups fine sea salt or kosher salt
- 1 1/2 cup white sugar
- 4 egg yolks
Instructions
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Transfer the salt and the sugar to a bowl and mix well. Transfer approximately the two thirds of this mixture to a container large enough to fit 4 eggs. Using an egg make 4 indentations to the surface of the salt mixture.
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Break the eggs and transfer one yolk to each indentation. Cover the yolks with the remaining salt mixture. Cover the container with the lid and store in the fridge for 7 days.
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Preheat your oven to 175 F (80 C). Carefully take the yolks out off the salt, rinse with water and dry with kitchen paper. Place them on a pan lined with baking paper and bake for 1 hour to 1 hour 30 minutes, until the yolks are dry to the touch and firm.
Recipe Video
Recipe Notes
- These yolks are salty. For less salty yolks I'd suggest using a mixture with 2 cups salt and 2 cups sugar.
- After curing, you can let the yolks dry and use them without baking them (they will have a fresher taste). HOWEVER I haven't been able to verify from a scientific source that all the pathogens like salmonella will be dead after curing. If you want to try them this way you should advise with a doctor first.
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Use the yolks, grated or thinly sliced, in these recipes:
- Arugula, goat cheese and green apple salad
- Chicken sandwich with balsamic & olive oil dressing
- Risotto "Carbonara"
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Similar recipes you will love:
- Quick pickled onions
- Roasted chickpeas (3 savory and 1 sweet flavors)
- Healthy Mediterranean potato salad with boiled eggs (Nicoise).
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You have leftover egg whites? Make this double white chocolate and vanilla bundt cake.