Cured Egg Yolks
Cured Egg Yolks is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Whisk 1 3/4 cups kosher salt and 1 1/4 cups sugar in a medium bowl to combine.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionWhisk 1 3/4 cups kosher salt and 1 1/4 cups sugar in a medium bowl to combine.
Evenly spread out half of salt mixture in an 8x8" glass baking dish.
Using the back of a tablespoon, create 4 depressions in salt mixture, spacing evenly.
Carefully place a large egg yolk (4 total) in each depression.
Gently sprinkle remaining salt mixture over yolks and tightly wrap dish with plastic.
Chill 4 days.
Preheat oven to 150°F.
Brush salt mixture off each yolk, then carefully rinse under cold water to remove any remaining salt (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 vegetable oil spray; place yolks on rack.
Dry out in oven until opaque and texture is like a firm Gruyère cheese, 1 1/2–2 hours.
Let cool. (Alternatively, if your oven doesn't go that low, you can dry out eggs in an unheated oven for 2 days.).
Yolks can be cured 1 month ahead.
Place in an airtight container and chill.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.