Homemade Cured Egg Yolks – Rich, Savory, and Perfect for Grating

Cured egg yolks are an incredible culinary treat that adds a burst of umami flavor and richness to dishes. These golden gems, when grated, can be sprinkled over pasta, salads, roasted vegetables, or even toast for an extra layer of savory goodness. The process of curing the egg yolks draws out moisture, leaving behind a firm, cheese-like texture that’s easy to grate or shave, much like Parmesan. Best of all, making cured egg yolks at home is surprisingly simple and requires just a few basic ingredients and a bit of patience.

Cured egg yolks are a perfect way to elevate your everyday dishes, adding a gourmet touch with minimal effort. Once you try them, you’ll want to keep a batch on hand for adding depth of flavor to all sorts of recipes.

Why Make Cured Egg Yolks at Home?
Making cured egg yolks at home allows you to enjoy a unique ingredient that’s typically found in upscale restaurants, but it’s incredibly easy to make in your own kitchen. You can customize the flavor by adding different herbs, spices, or even citrus zest to the curing mixture, tailoring the yolks to your taste. Plus, it’s an excellent way to use up extra egg yolks if you’ve been using egg whites for other recipes. Cured yolks are also naturally high in protein and can be used as a flavorful substitute for cheese in many dishes.

Ingredients and Tools:

The ingredients for cured egg yolks are simple: all you need is salt, sugar, and egg yolks. Optional add-ins like herbs or spices can be used to infuse additional flavors into the yolks during the curing process.

• Ingredients: Egg yolks, kosher salt, granulated sugar
• Tools: A baking dish, cheesecloth, a fine mesh sieve, and a grater

Recipe: Homemade Cured Egg Yolks

• Yield: 4 cured yolks
• Serving Size: 1 yolk (grated or shaved)
• Approximate Nutritional Values per Serving (values are approximate and can vary based on the ingredients used):
  • Calories: 55 kcal
  • Total Fat: 5 g
  • Saturated Fat: 2 g
  • Trans Fat: 0 g
  • Cholesterol: 210 mg
  • Sodium: 300 mg (depending on how much salt remains)
  • Total Carbohydrates: 0 g
  • Sugars: 0 g
  • Protein: 3 g

Ingredients:

• 4 large egg yolks
• 1 1/2 cups kosher salt
• 1 1/2 cups granulated sugar

Instructions:

1. Prepare the Curing Mixture:
   • In a bowl, mix together the kosher salt and sugar. This mixture will form the base for curing the egg yolks and drawing out their moisture.
2. Create a Curing Bed:
   • In a shallow baking dish, spread about half of the salt and sugar mixture evenly across the bottom. Use the back of a spoon to make four small indentations in the mixture—this is where you’ll place the yolks.
3. Separate the Egg Yolks:
   • Carefully separate the egg yolks from the whites, ensuring the yolks remain intact. Place each yolk gently into one of the indentations in the curing mixture.
4. Cover the Yolks:
   • Once the yolks are nestled into the curing bed, sprinkle the remaining salt and sugar mixture over the top, fully covering each yolk. Be gentle to avoid breaking the yolks.
5. Cure the Yolks:
   • Cover the baking dish with plastic wrap and refrigerate for 4 days. During this time, the salt and sugar will draw out the moisture from the yolks, leaving them firm and concentrated in flavor.
6. Check the Yolks:
   • After 4 days, carefully uncover the yolks and check their firmness. They should be firm to the touch and have a texture similar to a hard cheese. If they still feel soft, cover them again and let them cure for another day or two.
7. Rinse and Dry:
   • Once the yolks are firm, gently brush off the excess salt and sugar mixture. Rinse each yolk briefly under cold water to remove any remaining salt, then pat them dry with a paper towel.
8. Dry the Yolks:
   • Preheat your oven to 150°F (65°C), or the lowest setting your oven allows. Place the yolks on a wire rack set over a baking sheet and dry them in the oven for about 2 hours. This will further firm up the yolks and prepare them for grating.
9. Grate and Use:
   • Once the yolks are fully dried, they are ready to use. Grate them over pasta, salads, vegetables, or even toast for a rich, savory flavor that’s similar to Parmesan cheese. Store the cured yolks in an airtight container in the refrigerator for up to 1 month.

Tips for Perfect Cured Egg Yolks:

• Use Fresh Eggs: The quality of the egg yolks matters—fresh, high-quality eggs will result in richer and more flavorful cured yolks.
• Customize the Curing Mixture: Add herbs like thyme, rosemary, or citrus zest to the salt and sugar mixture to infuse extra flavor into the yolks.
• Ensure Proper Drying: After curing, drying the yolks thoroughly ensures they develop the right texture for grating or shaving.

Creative Uses for Cured Egg Yolks:

• Pasta Garnish: Grate cured egg yolks over freshly made pasta dishes like carbonara or cacio e pepe for an extra layer of umami flavor.
• Salads: Add a sprinkle of cured yolks over Caesar salads or mixed greens for a savory boost.
• Toast Topping: Grate a cured yolk over buttered toast, or avocado toast, for a decadent breakfast or snack.
• Roasted Vegetables: Shave cured yolks over roasted asparagus, Brussels sprouts, or other vegetables for a savory finishing touch.

Health Benefits of Cured Egg Yolks:

Egg yolks are packed with nutrients, including high-quality protein, vitamins like A, D, E, and K, and healthy fats. While curing doesn’t alter these benefits, keep in mind that the sodium content increases due to the curing process. Cured yolks are best enjoyed in moderation as a flavor-enhancing ingredient.

Storing Cured Egg Yolks:

Cured egg yolks can be stored in the refrigerator for up to 1 month. Keep them in an airtight container or wrap them in cheesecloth to prevent moisture from affecting their texture. You can also freeze cured yolks for up to 6 months—just be sure to wrap them tightly in plastic wrap or a freezer-safe bag.

Fun Fact:

Did you know that the tradition of curing egg yolks goes back centuries? This technique was originally used in parts of Europe and Asia as a way to preserve eggs, especially in times when refrigeration wasn’t available. Today, cured egg yolks are prized by chefs around the world for their intense, savory flavor!