Salted Cured Egg Yolks

5 from 1 vote

Salted cured egg yolks are a quick and easy way to turn ordinary yolks into rich, savory flavor bombs full of umami goodness. In just a few days, they transform into golden, parmesan cheese-like flavor, perfect for grating over pasta, rice, or salads.

Prep Time5

Cook Time1

Total Time5 1

Course: Side Dish, Snack

Cuisine: International

Diet: Gluten Free

Servings: pcs

Calories: 3kcal

Author: Claudia

Equipment

1 container

Ingredients

4 pcs egg yolks duck or chicken eggs
2 cups sea salt

Instructions

Carefully break the eggs and separate the yolks from the whites. In a shallow container, spread a layer of salt to create a base. Using a small spoon, make little wells just big enough to hold each yolk. Gently place the yolks into the wells, then cover them completely with more salt until they’re no longer visible.
Cover the container with a lid and place it in the fridge to cure for at least 5 days. Once cured, gently lift the yolks out and rinse them carefully in clean water to remove any excess salt.
Preheat your oven to 160°F (71°C). Arrange the yolks on a baking rack or parchment-lined tray, then bake for about 1 hour until firm and slightly glossy. Let them cool completely before storing in an airtight container or grate them right away over your favorite dish. Enjoy!

Notes

Handle gently - Egg yolks are delicate when raw, so move them carefully to keep their round shape.
Bake for safety - Baking the cured yolks at a low temperature (around 160°F / 71°C) helps remove excess moisture and ensures they’re safe to eat by reducing the risk of salmonella. It also gives the yolks a firmer, slightly crumbly texture that’s perfect for grating.
Adjust to your liking - For a softer, jammy yolk, shorten the baking time slightly. For a firmer, cheese-like texture, let them bake the full hour or a bit longer.
Cool completely - Make sure the yolks are fully cooled before storing. This helps them keep longer and keeps the texture just right.

Nutrition