Ingredient
How to Make Salt-Cured Egg Yolks Recipe at Home | Easy Tips
Salt-cured egg yolks are a unique and versatile ingredient that add a rich, creamy umami flavor to both sweet and savory dishes. The curing process concentrates the flavor of the yolk and gives it a smooth, thick texture almost like butter. Making salt-cured yolks at home is surprisingly easy, and they keep for weeks in the fridge or months in the freezer. Read on to learn all about how to make these special cured yolks, and discover creative ways to enjoy them in your cooking.
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What Are Salt-Cured Egg Yolks?
Salt-curing egg yolks involves packing raw yolks with salt, which draws out moisture. This dehydration concentrated the egg flavor, while the salt penetrates the proteins in the yolk, altering the texture.
To make salt-cured yolks, carefully separate eggs and place the raw yolks in a container. Cover with kosher salt – the salt fully surrounds each individual yolk. Let this mixture cure in the refrigerator for 1-2 weeks. As the yolks cure, liquid will pool at the bottom of the container. At this point, just rinse the hardened yolks off and they are ready to use!
Salt-cured yolks have a fudgy, cheese-like consistency and a rich umami taste. Historically, cooks used this preservation method to keep eggs through the winter months. The unique flavor and texture make cured yolks a prized ingredient.
Salt-Cured Egg Yolk Recipe
Ingredients
- 12 large egg yolks
- 1 cup kosher salt (or non-iodized coarse sea salt)
Instructions
- Separate the eggs, taking care not to break the yolks. Place the intact raw yolks in a container or jar.
- Cover the yolks completely with the salt. Place a lid on the container and refrigerate for at least 1 week and up to 2 weeks.
- After 1-2 weeks, the yolks will be firm. Rinse the salt off under cold water. Pat the yolks dry with a paper towel.
- Use immediately, or transfer to an airtight container. Cured yolks will keep for 4-6 weeks refrigerated, or up to 6 months in the freezer.
For a variation, you can cure the yolks in a blend of salt, sugar, and spices. Try a Moroccan-inspired blend with cumin, coriander, cinnamon, and cayenne.
How to Use Salt-Cured Egg Yolks
Salt-cured yolks lend a rich, umami flavor to everything from pasta carbonara to deviled eggs. Here are some tasty ways to enjoy them:
Savory dishes:
- Grate over pasta, risotto, or vegetables as a finishing touch. The grated cured yolk melts into an instant sauce.
- Add to scrambled eggs or omelets for extra richness.
- Mash into the filling for deviled eggs.
- Finely chop and mix into tuna or chicken salad.
- Swirl into soups for added richness and bright yellow color.
Sweet treats:
- Grate over chocolate ice cream or pots de creme.
- Fill cream puffs or eclairs with a cured yolk-enriched pastry cream.
- Mix into cookie or scone dough – the yolks add moisture and tender texture.
- Blend into vanilla buttercream frosting.
Flavor combinations:
- Pair with earthy flavors like mushrooms, truffles, or roasted veggies.
- Complement bitter flavors like radicchio, endive, or coffee.
- Contrast with citrus, fresh herbs, or peppery spices.
- Echo creamy dairy flavors in cheese, cream, or butter sauces.
Tips for Success
- Use the freshest eggs possible – this gives you the brightest color and cleanest flavor for curing. Farm-fresh local eggs are ideal.
- Cure for the full recommended time so yolks are evenly cured throughout. 1 week yields a fudgy texture, while 2 weeks gives firmer, more strongly flavored yolks.
- Store properly – cured yolks will keep for about 1 month refrigerated, or freeze for up to 6 months. Tightly wrap frozen yolks to prevent freezer burn.
Conclusion: Salt-Cured Egg Yolks
Salt-cured egg yolks are a unique ingredient that adds rich flavor, golden color, and luxurious texture to all kinds of dishes, both sweet and savory. The lengthy curing process gives the yolks a concentrated egg taste and smooth, thick texture. Curing your own eggs at home opens up new possibilities for creative cooking. With some salt, patience, and fresh eggs, you can make this special preserved ingredient part of your culinary repertoire.
Ingredients
- Egg Yolks: The number can vary depending on the recipe (typically 4-9 yolks).
- Salt: Kosher salt or sea salt is preferred (usually 1-4 cups).
Instructions
- Prepare the Curing Mixture: In a bowl, whisk together salt and sugar (amount varies depending on the recipe, but typically a 1:1 ratio or slightly more sugar than salt). Some recipes may also include additional spices like black pepper, smoked paprika, or rosemary.
- Create a Nest for the Yolks: Spread half of the curing mixture in a shallow baking dish or container. Use the back of a spoon or your fingers to gently create indentations for the egg yolks.
- Separate and Add Yolks: Carefully separate the egg yolks from the whites. Place each yolk in a separate indentation in the curing mixture.
- Cover and Cure: Pour the remaining curing mixture over the yolks, ensuring they are completely covered. Tightly seal the container with plastic wrap and refrigerate for 4-7 days (depending on the recipe).
- Drying the Yolks: There are two main methods for drying the cured yolks:
- Baking: Preheat oven to the lowest setting (usually around 150°F). Place the yolks on a baking sheet lined with parchment paper or a wire rack sprayed with cooking spray. Bake for 1.5-2 hours, or until the yolks are firm and dry.
- Dehydrating: Alternatively, you can use a dehydrator set to 150°F for 1.5-2 hours, or until completely dry.
- Air-drying (Oven Off): In cooler climates, some recipes suggest placing the yolks on a wire rack in a turned-off oven with the door slightly ajar for 1-2 days.
- Cooling and Storing: Once dry, let the cured egg yolks cool completely. You can then grate them, crumble them, or shave them for use in various dishes. Store in an airtight container in the refrigerator for up to 3 months.
Notes
- Salt Level: The amount of salt will affect the final flavor and preservation of the yolks. Recipes with less salt may require shorter curing times and will have a milder flavor.
- Flavor Variations: Explore adding different spices or herbs to the curing mixture for unique flavor profiles.
- Freshness: Use the freshest eggs possible for optimal results.
- Serving Ideas: Grated cured egg yolks can be used to add a rich, savory flavor to pasta dishes, risotto, salads, sauces, or even sprinkled over popcorn.
Nutrition Facts
Salt-Cured Egg Yolks Recipe
Serves: Varies
|
Amount Per Serving: 2-3 yolks
|
||
|---|---|---|
| Calories | 80 | |
| % Daily Value* | ||
| Total Fat 5g | 7.7% | |
| Saturated Fat 3g | 15% | |
| Trans Fat 0g | ||
| Cholesterol 185mg | 61.7% | |
| Sodium 800mg+ | 33.3% | |
| Total Carbohydrate 1g | 0.3% | |
| Dietary Fiber 0g | 0 | |
| Sugars 0g | ||
| Protein 6g | ||
| Vitamin A 1,100 IU | Vitamin C 0mg | |
| Calcium 55mg | Iron 1mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vietnamese food recipe
Hello! I’m Christine Ha – a food nerd in love with eating, cooking, photography, science, and culture.
Vietnamese food was always on the table when I was a kid, but I didn’t really care for it until my late teens (what a waste!). I was a super picky eater and mostly just wanted fast food. Somewhere down the line I flipped a switch, and now home-cooked food is something I appreciate so much more. ⮕About me
