Cured Egg Yolks
Magical yolks with endless possibilities.
Ethan ChlebowskiIngredients
Eggs & dry cure
- Salt454 g
- Sugar100 g
- Calabrian chili powder5 g
- Egg Yolks4
Method
Step 1: Prep the dry cure
Mix the salt, sugar, and Calabrian chili powder in a large bowl. Spread out half of the salt mixture in a baking dish or container. Using a spoon or an egg, create four dimples in the salt mixture.
Step 2: Cure the eggs for 4-6 days
Separate the yolks from the whites, and save the whites for another use. Carefully place an egg yolk in each dimple. Lightly sprinkle the rest of the salt mixture over the yolks until they are completely covered. Cover the container with plastic and let it chill in the fridge for 4-6 days.
The salt will draw the moisture from the egg. After 4-6 days, they should be firm, but still slightly gummy.
Step 3: Dehyrdrate the yolks
Preheat the oven to 180° F/ 82°C (or the lowest it will go). Brush the salt off each yolk, then rinse the yolks with water. Lightly dry each yolk with a paper towel.
Set a wire rack on a baking sheet and spray it with vegetable oil. Place the yolks on the rack and let them dry out in the oven for 45 to 60 minutes (depending on the oven temperature). The yolks are done when they are opaque and the texture is like firm cheese. Let the yolks cool before using.
Instead of using the oven, the yolks can be wrapped in cheesecloth and hung to dry in the fridge for and additional 4-7 days or until firm.
Finely grate the egg yolks as a garnish. Try them over pasta (like carbonara), soups, salads, or appetizers.
“Cured egg yolks can easily be done at home without needing any special tools. Once cured, they can be grated like cheese and used in a variety of dishes to provide a salty flavor and an eye-catching yellow color.”
Ethan ChlebowskiWatch & Cook
FAQ
How long will these last?
In the refrigerator these should last about 4 weeks. Store them in an airtight container to maintain freshness.
How does the curing process work? Does it reduce the risk of salmonella?
These egg yolks are placed into a bed of salt and sugar. Through osmosis, the moisture in the egg is drawn out into the surrounding salt. This creates an inhospitable environment for microbe growth. Additionally, the oven temperature that the egg yolks bake in (temperatures over 158° F/ 70° C) should significantly reduce the risk of salmonella.