Salt-Cured Egg Yolk Recipe

Asian · Condiment · 10 min total

Salt-cured egg yolks are a delicacy with a firm, cheese-like texture and concentrated umami flavor. This simple preservation method transforms fresh yolks into a versatile condiment that can be grated over pasta, salads, or roasted vegetables.

Ingredients

• 6 large egg yolks
• 1 cup kosher salt
• 1/4 cup granulated sugar

Instructions

1. In a small bowl, mix together the salt and sugar until well combined.
2. Spread half of the salt mixture evenly in a shallow dish or container (just large enough to hold the yolks in a single layer).
3. Using your fingers, make 6 small indentations in the salt mixture, spacing them evenly.
4. Carefully separate the eggs, placing one yolk in each indentation. Gently spoon the remaining salt mixture over the yolks until they are completely covered.
5. Cover the container with plastic wrap and refrigerate for 4 days. The salt will draw out moisture and firm the yolks.
6. After 4 days, remove the yolks from the salt. They should be firm to the touch. Gently brush off any excess salt mixture (do not rinse).
7. Place the cured yolks on a wire rack set over a baking sheet. Refrigerate, uncovered, for 2-3 days to allow them to dry further. They should feel leathery and firm.
8. Once dried, store the yolks in an airtight container in the refrigerator for up to 1 month. Grate or slice as desired.

Tips

• Use the freshest eggs possible for best results.
• The yolks can be used in place of Parmesan cheese for a unique umami kick.
• For a softer texture, cure for only 3 days; for a harder texture, cure for 5-6 days.
• If the yolks are not fully dried after 3 days, leave them in the refrigerator for an additional day.

More about Salt-Cured Egg Yolk →