Cured egg yolks

By Mary Berg
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Cured egg yolks

These egg yolks are cured in the fridge for four days in a mixture before being released  and gently baked to dry. Use them for grating over pasta, veggies, salads or breakfast foods.

SERVES
4
TOTAL TIME

Ingredients

  • 1 ¾ cups kosher salt
  • 1 ¼ cup white sugar
  • 1 egg, uncracked
  • 4 large egg yolks

Directions

  1. In a large bowl, stir together the salt and sugar.  Pour about half of this mixture into a sandwich sized plastic or glass container and shake it into an even layer.  Using the uncracked egg, make four indentations in the cure mixture.  Place one yolk in each indentation and gently sprinkle the remaining cure mixture evenly over top.  Be sure to cover every little bit of yolk very well or else the cure won’t work.
  2. Pop a tight fitting lid onto the container and place it in the refrigerator for four days.
  3. Preheat the oven to 175 degrees Fahrenheit and gently remove the yolks from the cure mixture.  The yolks should be semi-firm, bright, and almost translucent.  Using your fingers, gently brush the cure from the yolks and rinse in a small bowl of cool water.  Place the yolks on a piece of paper towel and pat gently to dry.
  4. Line a baking pan with a wire rack and spray generously with non-stick cooking spray.  Place the yolks on the rack and pop them in your oven for 1 ½ – 2 hours to further dry them out. 
  5. Allow the yolks to cool to room temperature before using on pretty much anything that could use a rich, salty, almost Parmesan-y kick!
  6. Personally, I’m a fan of grating them over steamed or roasted asparagus, pasta, Caesar salad, or avocado toast!
  7. Note: cured egg yolks can be stored for up to two months if stored tightly wrapped in an airtight container in the fridge.

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