Cured egg yolks are made by packing raw egg yolks in a mixture of salt and sugar, which draws out moisture and concentrates their flavors. After curing, the yolks become firm and can be grated or sliced, adding a rich, savory taste to salads, pasta, and more.
Ingredients
- 6 large egg yolks
- 1 1/2 cups kosher salt
- 1 1/2 cups granulated sugar
Directions
- Prepare the Cure Mixture: In a bowl, combine the kosher salt and granulated sugar. Mix well.
- Set Up the Curing Dish: Spread half of the salt-sugar mixture in an even layer in a shallow dish or container.
- Create Indentations: Use the back of a spoon to make small indentations in the salt-sugar mixture, spaced evenly apart.
- Separate the Yolks: Carefully separate the egg yolks from the whites, ensuring the yolks remain intact. Place each yolk into an indentation.
- Cover the Yolks: Gently sprinkle the remaining salt-sugar mixture over the yolks, ensuring they are completely covered.
- Cure the Yolks: Cover the dish with plastic wrap or a lid and refrigerate for 4-6 days, until the yolks are firm and dry.
- Rinse and Dry: After curing, gently brush off the excess salt-sugar mixture and rinse the yolks under cool water. Pat them dry with a paper towel.
- Dehydrate the Yolks: Preheat your oven to 175°F (80°C). Place the yolks on a wire rack set over a baking sheet and bake for 45 minutes to 1 hour, until they are completely dry.
- Store and Use: Let the yolks cool completely before storing them in an airtight container in the refrigerator. They can be grated over dishes like pasta, salads, or avocado toast for added flavor.
Enjoy your homemade cured egg yolks! If you have any questions or need further assistance, feel free to ask. 😊
