Delicious Cured Egg Yolks

Cured yolks can quickly add savory depth and complexity to a wide range of foods - they add a nice nutty umami flavor and a bright yellow that pops your dish visually.

The curing process relies on osmosis - water in the yolks works its way through the yolk membrane to the surrounding cure.

the result are firm yolks that lose a lot of water, which concentrates fat and flavor.

You can store them in a airtight container for about 4 weeks in the fridge, so it's fine to make them ahead!

The process of making them is dead simple!
wait, rinse, dry, and enjoy.

what to do with the simple-delicious- UMAMI-bomb?

Use the cured egg yolks just as you would with an aged hard cheese (like Gruyère), grating on top of soups, sandwiches, salads, pastas, and meats.

You'll need

4 eggs or 4 left over egg yolks

1 cup salt

1 cup sugar

Mix salt and sugar and pour half of the mixture into a small box with lid.

take one of the eggs and push 4 hollows into the salt-sugar mixture.

Note: I used Himalaya salt and brown cane sugar but that ain't necessary for your first attempt.

carefully crack the eggs open and separate the egg whites into a bowl

and let the egg yolks gently slide into the hollows you made before.

NOTE: there's a lot of great recipes for the egg whites - so don't waste them.

keep them refrigerated and use them within 3 to 4 days.

Now carefully cover the yolks with the other half of the salt sugar mixture.

Close the lid or cover it with cling foil

place the prepared yolks in the refrigerator and wait for 4 days.

preheat your oven to 170ºF , 80ºC

You'll find the salt sugar mixture is now damp - almost wet- and it's time to save the yolks from their prison!

Brush the salt mixture off each yolk, then carefully rinse under cold water to remove any remaining salt

-the yolks will be semi-firm, bright, and translucent-

place them on a oven rack lined with a sheet of baking paper.

Carefully pat dry with paper towels

preheat your oven to 170ºF , 80ºC

place the rack in the oven and dry out the yolks for about 1,5 to 2 hours.

until the yolks are opaque and texture is like a firm aged cheese.

Now it's time to try the result!

- great taste - isn't it?

one of my favourite dishes to use the yolks is spaghetti carbonara but on salads it's great to - get experimental!

Store the yolks in an airtight container in the fridge - and enjoy within 4 weeks.

try curing them longer or shorter and create new flavours by adding herbs, and spices to your curing mixture, such as:

brown sugar

black pepper

katsuobushi - bonito flakes

cayenne

smoked salt

himalaya salt

rosemary

the possibilities are endless!