Salt-Cured Egg Yolks

Rich, umami-packed cured egg yolks you can grate over salads, pasta, toast, and more. An easy make-ahead garnish that lasts up to a month in the fridge.

Why You'll Love Salt-Cured Egg Yolks❤️

They're your new secret weapon in the kitchen. Rich, salty, and umami-packed, cured egg yolks add luxurious flavor to everything from salads and soups to pastas and toast. Think of them as parmesan's cooler, funkier cousin.

Tips and Tricks

Use super fresh eggs-they'll hold their shape better and cure more evenly.
Make clean indentations in the salt with a spoon before dropping the yolks-this helps prevent breakage.
Be extra gentle when rinsing the cured yolks after curing; they're delicate before drying.
If your oven doesn't go low enough, use the unheated oven method-just allow extra time for drying.
Grate over pasta, toast, roasted veggies, or even popcorn for a wild umami hit.

Variations

Infuse your salt with lemon zest or herbs before curing for a more aromatic yolk.
Try duck eggs for an even richer cured yolk experience.
Add a bit of miso paste to the salt mix for a funky umami twist.

Substitutions

Use sea salt in place of kosher salt, but reduce quantity slightly due to finer texture.
Swap white sugar for brown sugar for a deeper, molasses-like flavor.
Vegetarian? These are already a great meatless umami booster.

Best Served With

Grated over carbonara or creamy pasta
Shaved on top of avocado toast
Sprinkled over roasted root vegetables
As a finishing touch on salads or risottos

How to Store Leftovers

Store cured yolks in an airtight container in the fridge for up to 1 month. Wrap each yolk individually in parchment or plastic wrap to prevent sticking and preserve freshness.

Common Questions

Can I use a different type of salt or sugar?

Stick with kosher salt and plain white sugar for best results. Fine salt can over-cure the yolks, and alternative sugars may affect texture.

What can I use these cured egg yolks on?

Grate them over pasta, toast, roasted veggies, grain bowls, salads, or even a steak. They're salty, savory, and packed with umami.

Four bright orange egg yolks rest on a textured white surface, arranged in a square pattern with even spacing between them. The light highlights the smooth, glossy texture of the yolks.

Salt Cured Egg Yolks

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Rich, umami-packed cured egg yolks you can grate over salads, pasta, toast, and more. An easy make-ahead garnish that lasts up to a month in the fridge.

Print Recipe Pin Recipe

Prep Time 10

Total Time 4

Course: Garnish

Cuisine: Modern American

Calories: 963

Ingredients Equipment Method Nutrition

Ingredients

1¾ cups kosher salt
1¼ cups sugar
4 large egg yolks
nonstick avocado oil spray

Equipment

8x8" glass baking dish or tupperware
Oven
Baking Sheet
Wire Rack
Fine mesh strainer or water bowl
Plastic wrap or airtight lid
Spoon
Mixing bowl

Method

In a medium bowl, whisk together the kosher salt and sugar until fully combined.
Spread half the mixture evenly in an 8x8" glass baking dish or tupperware.
Use the back of a spoon to create 4 small indentations, evenly spaced.
Carefully place one egg yolk into each indentation.
Gently cover the yolks with the remaining salt mixture, then cover the container tightly with a lid or plastic wrap.
Refrigerate for 4 full days.
After curing, preheat oven to 150°F. Gently brush the salt mixture off each yolk, then rinse in a bowl of room temperature water to remove excess salt.
Pat each yolk gently dry with paper towels.
Lightly coat a wire cooling rack (set over a baking sheet) with nonstick spray. Place yolks on the rack.
Bake at 150°F for 1½ to 2 hours, until firm and dry to the touch. Let cool completely.
Note: If your oven doesn't go that low, place yolks in an unheated oven for 2 days to air dry.
Once cooled, store yolks in an airtight container in the fridge. They'll keep for up to 1 month.