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Cured Egg Yolks
Salt-cured egg yolks are surprisingly easy to make. Shave them like Parmesan over pasta, rice, brothy beans or avocado toast to add a hit of salty umami.
👥 4 Servings👤 Christopher Kostow📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking dish
- ●bowl
- ●whisk
- ●oven
- ●baking sheet
📝 Preparation Steps
1
Whisk 1¾ cups Diamond Crystal or 1 cup plus 1½ tsp. Morton kosher salt and 1¼ 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 1 of 4 large egg yolks in each depression. Gently sprinkle remaining salt mixture over yolks and tightly wrap dish with plastic. Chill 4 days.
¾ cups Diamond Crystal or 1 cup plus 1½ tsp. Morton kosher salt1¼ cups sugar1large egg yolks4
2
Preheat oven to 150°F. Brush salt mixture off each yolk, then carefully rinse under cold running water to remove any remaining salt (yolks should be semi-firm, bright, and translucent). Gently pat dry with paper towels.
3
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 firm, opaque, and grateable—like a hard cheese (think Gruyère), 1½–⏱️ 2 hours. Let cool. (Alternatively, if your oven doesn’t go that low, you can dry out eggs in an unheated oven 2 days.)
Nonstick vegetable oil spray (for wire rack)
4
Finely grate cured egg yolks over soups, pastas, or salads as you would a hard cheese. Do Ahead: Yolks can be cured 1 month ahead. Transfer to an airtight container and chill; grate straight from the fridge. Editor’s note: This method for curing egg yolks was first printed in our November 2015 issue; it has been edited for clarity and style. Head this way for our favorite to use leftover egg whites →
large egg yolks4
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