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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.
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Prep Time 10 minutes
Cook Time 1 hour 45 minutes
Cure 4 days
Total Time 4 days 1 hour 55 minutes
Servings: 4
Course: Garnish
Cuisine: Modern American
Ingredients Equipment Method Notes

Ingredients
  

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

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
 

  1. In a medium bowl, whisk together the kosher salt and sugar until fully combined.
  2. Spread half the mixture evenly in an 8x8” glass baking dish or tupperware.
  3. Use the back of a spoon to create 4 small indentations, evenly spaced.
  4. Carefully place one egg yolk into each indentation.
  5. Gently cover the yolks with the remaining salt mixture, then cover the container tightly with a lid or plastic wrap.
  6. Refrigerate for 4 full days.
  7. 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.
  8. Pat each yolk gently dry with paper towels.
  9. Lightly coat a wire cooling rack (set over a baking sheet) with nonstick spray. Place yolks on the rack.
  10. Bake at 150°F for 1½ to 2 hours, until firm and dry to the touch. Let cool completely.
  11. Note: If your oven doesn’t go that low, place yolks in an unheated oven for 2 days to air dry.
  12. Once cooled, store yolks in an airtight container in the fridge. They’ll keep for up to 1 month.

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.
Storage: Once fully dried, keep the yolks in an airtight container in the fridge. They'll hold for up to a month, ready to grate over pasta, salads, or toast whenever you want a hit of umami.

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