Salt-Cured Egg Yolks

Ingredients

• 2 cup Kosher salt
• 1 cup Granulated sugar
• 6 Large egg yolks (Use 6–8 large egg yolks.)

Steps

1. 1

   In a bowl, combine the kosher salt and granulated sugar thoroughly.

2. 2

   Spread about half of the salt-and-sugar mixture evenly over a small baking sheet.

3. 3

   Use the bottom of an egg or a spoon to make 6–8 small wells in the curing mixture, spacing them apart so each yolk has its own well.

4. 4

   Separate the egg yolks carefully. The source recommends cracking the eggs into a bowl and gently scooping out each yolk with your hands. Place one yolk into each well.

5. 5

   Cover the yolks completely with the remaining salt-and-sugar mixture.

6. 6

   Wrap the baking sheet tightly with plastic wrap and refrigerate for 7 days.

7. 7

   After curing, gently dig out or remove the yolks from the salt mixture and brush off any excess curing mixture.

8. 8

   Place the cured yolks on a wire rack set over a baking sheet.

9. 9

   Dehydrate the yolks in a 150°F (65°C) oven for approximately 1½–2 hours, or until they are firm enough to grate. The transcript gives approximately 1½ hours, while the written instructions give a range of 1½–2 hours.

10. 10

    Grate the finished yolks over dishes such as avocado toast, pasta, salmon, steak, or roasted vegetables for a savory, umami-rich finishing touch with a hint of saltiness.

11. 11

    Store the cured yolks in an airtight container in the refrigerator for up to 3–4 weeks.

Notes

The source does not specify the exact baking-sheet dimensions or a precise dehydration endpoint beyond the yolks being firm enough to grate. The salt and sugar cure is not necessarily consumed in full; nutrition values reflect the listed ingredient quantities, not the amount ultimately absorbed by the yolks.

Nutrition per serving

• condiment
• preserving
• make-ahead
• dehydrated
• umami
• gluten-free
• vegetarian
• refrigerated