Cured egg yolk recipe

Cured egg yolk has a nice creamy umami flavor you can easily grate over your dishes. It's a melt in your mouth savory flavor with just a slight saltiness. The yolks will bring out a great depth of flavor in your food.

🥘 Ingredients

• 4 Egg Yolks
• 1 ½ cup Kosher Salt
• 1 ½ cup Sugar

🔪 Instructions

1. Combine the salt and sugar in the mixing bowl.
2. Place a layer of the salt/sugar mixture in the pan (about ¼ to ½ of the mixture).
3. Use your thumb to make a slight indent in the mixture. This is where you will place the yolks. Make sure the spacing is far enough apart that the yolks will not be crowded.
4. Gently place yolks in the indented space.
5. Cover each yolk with the remaining mixture. (I take a handful of the mixture and pour it over the top of each yolk. This makes a mound and will cover the yolk sufficiently.) Make sure each yolk is fully covered by the mixture.
6. Take the plastic wrap and cover your pan and place it in the refrigerator for 4 days.
7. After 4 days, set up your parchment paper or Silpat on the sheet tray.
8. Carefully remove the yolks from the mixture and rinse them off in cold water. The center of the yolks may still be a little soft and tacky so be gentle!
9. Place each yolk on the parchment.
10. Let air dry uncovered for 2 days. (If the yolk centers are still tacky let them sit out until dried through).

💭 Tips and tricks

• For best results, use equal parts salt and sugar.
• Use room temperature eggs
• Dry in the oven after curing time.

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Now, the hard part: what do I put my cured egg yolk on? Well, you can shave them or grate them on salads, you can put them on roasted asparagus, or you can put them on pasta.

If you tried the Cured Egg Yolk recipe, please take a minute to rate the recipe and leave a comment letting me know how you liked it. Follow me on Facebook, Instagram, Pinterest, YouTube, and Twitter. Tag me with #joeeatsworld

📋 Recipe

Cured Egg Yolk

a rich and savory cheese like textue that you can grate on soups, salads, pastas and so much more!

Author: Joe Morales

5 from 1 vote

Print Pin Rate

Prep Time: 30 minutes

Cook Time: 3 days

Servings: 4 yolks yield several portions

Ingredients 

1x2x3x

• 4 egg yolks
• 1 ½ cup kosher salt
• 1 ½ cup granulated sugar

Instructions

• Combine the salt and sugar in the mixing bowl.
• Place a layer of the salt/sugar mixture in pan (about ¼ to ½ of the mixture).
• Use your thumb to make a slight indent in the mixture. This is where you will place the yolks. Make sure the spacing is far enough apart that the yolks will not be crowded.
• Gently place yolks in the indented space.
• Cover each yolk with the remaining mixture. (I take a handful of mixture and pour it over the top of each yolk. This makes a mound and will cover the yolk sufficiently.) Make sure each yolk is fully covered by the mixture.
• Take the plastic wrap and cover your pan and place it in the refrigerator for 4 days.
• After 4 days, set up your parchment paper or silpat on the sheet tray.
• Carefully remove the yolks from the mixture and rinse them off in cold water. The center of the yolks may still be a little soft and tacky so be gentle!
• Place each yolk on the parchment or silpat.
• Let air dry uncovered for 2 days. (If the yolk centers are still tacky let them sit out until dried through).

Disclaimer: I may earn a commission from qualifying purchases through the Amazon Affiliate program and other affiliate links at no additional cost to you.

Equipment

Mixing bowl

Sheet tray (cookie sheet)

Calories: 24kcal

Course: Salad, Soup

Cuisine: American, Chinese, Mediterranean

Keyword: cured, dried, egg yolk, preserved

Tried this recipe?Mention @joeeatsworld1 and tag #joeeatsworld!