Salt-Cured Egg Yolk

Salt-cured egg yolk is a traditional preservation method where raw egg yolks are buried in a salt mixture (often with sugar or spices) and left to cure for several days, resulting in a firm, intensely savory, and slightly sweet ingredient. Originating from various culinary traditions, it's particularly popular in Asian cuisines, especially in China and Japan, where it's used to add rich umami flavor to dishes.

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🍽️ Nutrition at a glance

This dish is very high in fat and protein, with virtually no carbohydrates. It's a concentrated source of vitamins A, D, and B12, as well as minerals like selenium and choline, with a single cured yolk containing roughly 60-80 calories.

Nutrition breakdown

Calories	60 kcal
Protein	3 g
Carbs	0.5 g
Fat	5 g
Fiber	0 g
Sugar	0.2 g
Sodium	450 mg
Cholesterol	180 mg
Vitamin A	75 mcg RAE
Vitamin D	1.0 mcg
Vitamin B12	0.6 mcg
Selenium	9 mcg
Phosphorus	65 mg
Iron	0.5 mg
Zinc	0.6 mg

Per 1 yolk (approx. 18 g) · estimated, varies by recipe

💡 What's interesting

What makes salt-cured egg yolks unique is their transformation from a liquid yolk into a solid, grateable condiment that acts like a natural, savory 'cheese' or flavor bomb. Nutritionally, the curing process concentrates nutrients and makes the yolk's healthy fats and proteins more bioavailable.