salt-cured-egg-yolks
Arrow Created with Sketch. Back to The Recipes

Salt-Cured Egg Yolks

  • Snacks and Apps
Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch.
5/5 - 5 Ratings
PRINT Print
Prep Time 10 minutes (with 6-7 day cure)
Cook Time
Serving Yield 12 servings

From America's Test Kitchen: Any chef worth her salt (-cured yolks?) knows that transforming inexpensive, readily available ingredients into something special is the key to making memorable dishes. One of the best examples of this practice is the salt-cured egg yolk. The process is dead simple: Separate yolks, pack in salt and sugar, wait, rinse, dry in the oven, and use. Like a hard cheese, cured yolks can quickly add savory depth and complexity to a wide range of foods—soups, salads, pastas, and even meats.

Like all curing, this recipe relies on osmosis—water in the yolks travels through the yolk membrane to the surrounding cure. Our recipe, which cures for a week, yields dry, firm yolks that lose almost 50 percent of their weight in water, which greatly concentrates fat and flavor.

By: America's Test Kitchen

Ingredients

  • 12 large Pete and Gerry's Organic Eggs
  • 1 lb kosher salt
  • 1 lb sugar

Nutritional Information plus

Servings: 12

Amount Per Serving: Calories 218,  Total Fat 5g, Sat. Fat 2g, Trans Fat 0g, Cholest. 186mg, Sodium 204mg, Total Carb. 38g, Fiber 0g, Sugars 38g, Protein 6g.

Nutritional information provided by America's Test Kitchen.

Directions

Step 1

Pulse salt and sugar in food processor until evenly mixed and slightly ground, about 14 pulses. (Alternatively, salt and sugar can be processed in blender on high speed until evenly mixed and slightly ground, about 30 seconds.) Transfer 14 ounces salt mixture (just under half) to 8" square baking pan and shake pan to create even layer. Using whole, in-shell egg, make 12 evenly spaced 1/4" deep indentations in salt bed by pressing bottom of egg gently into salt mixture.

Step 2

Working with 1 egg at a time, crack eggs, separate yolks from whites, and transfer yolks to indentations in salt bed. Carefully pour remaining salt mixture evenly over yolks. Wrap pan with plastic wrap and refrigerate until yolks are firm and dry throughout, 6 to 7 days.

Step 3

Adjust oven rack to middle position and heat oven to 200F. Set wire rack in rimmed baking sheet. Fill medium bowl with cool water. Remove yolks from salt mixture, brushing off excess, and rinse gently in water. Pat yolks dry with paper towels and transfer to wire rack. Transfer sheet to oven and bake until exteriors of yolks are dry to touch, 30 to 40 minutes.

Step 4

Grate or thinly slice yolks and sprinkle on your favorite dishes, from pasta and risotto to roasted vegetables and buttered toast. (Cured yolks can be refrigerated in airtight container for up to 2 weeks.)

Rate this Recipe
Share this Recipe

How much did you enjoy this recipe?

How much did you enjoy this recipe? Rate it from 1-5 to let us know!

x

COMMENTS

* Required

RESPONSES

Related Recipes

Pasta Carbonara

  • Meals

CBD Pesto Pasta with Poached Egg

  • Meals

Ricotta Gnocchi With Rosemary, Sweet Corn, and Poached Egg

  • Meals

Pasta Carbonara

  • Meals

CBD Pesto Pasta with Poached Egg

  • Meals

Ricotta Gnocchi With Rosemary, Sweet Corn, and Poached Egg

  • Meals

Salt-Cured Egg Yolks

Prep Time 10 minutes (with 6-7 day cure)
Cook Time
Serving Yield 12 servings

From America's Test Kitchen: Any chef worth her salt (-cured yolks?) knows that transforming inexpensive, readily available ingredients into something special is the key to making memorable dishes. One of the best examples of this practice is the salt-cured egg yolk. The process is dead simple: Separate yolks, pack in salt and sugar, wait, rinse, dry in the oven, and use. Like a hard cheese, cured yolks can quickly add savory depth and complexity to a wide range of foods—soups, salads, pastas, and even meats.

Like all curing, this recipe relies on osmosis—water in the yolks travels through the yolk membrane to the surrounding cure. Our recipe, which cures for a week, yields dry, firm yolks that lose almost 50 percent of their weight in water, which greatly concentrates fat and flavor.

By: America's Test Kitchen

Ingredients

  • 12 large Pete and Gerry's Organic Eggs
  • 1 lb kosher salt
  • 1 lb sugar

Directions

Step 1

Pulse salt and sugar in food processor until evenly mixed and slightly ground, about 14 pulses. (Alternatively, salt and sugar can be processed in blender on high speed until evenly mixed and slightly ground, about 30 seconds.) Transfer 14 ounces salt mixture (just under half) to 8" square baking pan and shake pan to create even layer. Using whole, in-shell egg, make 12 evenly spaced 1/4" deep indentations in salt bed by pressing bottom of egg gently into salt mixture.

Step 2

Working with 1 egg at a time, crack eggs, separate yolks from whites, and transfer yolks to indentations in salt bed. Carefully pour remaining salt mixture evenly over yolks. Wrap pan with plastic wrap and refrigerate until yolks are firm and dry throughout, 6 to 7 days.

Step 3

Adjust oven rack to middle position and heat oven to 200F. Set wire rack in rimmed baking sheet. Fill medium bowl with cool water. Remove yolks from salt mixture, brushing off excess, and rinse gently in water. Pat yolks dry with paper towels and transfer to wire rack. Transfer sheet to oven and bake until exteriors of yolks are dry to touch, 30 to 40 minutes.

Step 4

Grate or thinly slice yolks and sprinkle on your favorite dishes, from pasta and risotto to roasted vegetables and buttered toast. (Cured yolks can be refrigerated in airtight container for up to 2 weeks.)