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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
- 3 cups fine sea salt or kosher salt
- 1 cup white sugar
- 4 egg yolks
Instructions
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Transfer the salt and the sugar to a bowl and mix well. Transfer approximatelly 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 very 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 talk with your doctor first.
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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You have leftover egg whites? Make this double white chocolate and vanilla bundt cake.