Making cured egg yolks is one of my favorite ways to put extra eggs to work. This simple cured egg yolk recipe turns raw egg yolks into firm, sliceable “coins” that grate like a hard cheese. They’re great over fresh salads, creamy pasta, avocado toast, scrambled eggs, grilled fish, and lean meats like venison steaks, pork tenderloin, and shellfish.
These salt cured egg yolks add umami, richness, and a little shine anywhere you’d normally reach for Parmesan. One of my favorite uses is shaving a cured egg yolk over a cured venison steak Caesar salad with a heap of freshly grated parmesan, cornbread croutons, and homemade Caesar dressing.
If this is your first time making cured egg yolks, the process is straightforward: separate the egg whites from the yolks, nestle the yolks into a layer of salt and sugar, cure them in the fridge, then hang-dry until they’re firm enough to grate.
CURED EGG YOLK BASICS
This salt curing method works by drawing moisture out of the egg yolks so they concentrate and firm up instead of staying runny. A simple cure mixture of kosher salt and sugar is all you need. The end result is a dense, sliceable yolk you can grate over warm dishes, or thinly shave over steak, roasted vegetables, or risotto.
How it works in practice:
- Make a layer of salt mixture in a non-reactive dish.
- Use the back of a spoon to make small indentations in the mixture.
- Place yolks gently into each indentation. Being careful not to break them.
- Cover with the remaining salt mixture and refrigerate.
- Brush off the cure, then hang the yolks in cheesecloth to dry for a couple of days.
CHANGING THE FLAVOR AND TEXTURE
If you want to tweak this cured egg yolk recipe to your own taste, the cure mix is the easiest place to start. Before you bury the yolks in the salt and sugar cure mixture, you can stir in some of your favorite ingredients. Below are some of the flavors that I prefer. They gently infuse into the yolks during the salt curing process without overpowering them.
- Finely chopped lime leaves
- Citrus zest (lemon, orange, lime)
- Cracked black pepper
- Spicy chili powder or smoked paprika
- A spoonful of miso for an extra punch of savory flavor.
Texture is all about time:
- About 5 days hanging: still slightly soft in the center, with a pleasantly jammy texture you can spread on toast
- About 7 days hanging: firm enough to grate over pasta or meat
- A couple of days longer: very firm, closer to a hard cheese in texture
You can also play with different eggs. Duck eggs and even larger eggs like goose or ostrich can be cured the same way, but because the whole egg and yolk sizes are different, you’ll need to adjust curing times. Start with the same schedule and check firmness as you go rather than relying only on the calendar.
BASIC METHOD AND PRACTICAL TIPS
A few small details make the process easier and cleaner in the kitchen:
- Use cold eggs: Cold egg yolks are firmer and easier to handle.
- Save the whites: Egg whites are great for French macarons, meringues, or omelets later in the week.
- Nestling the yolks: Make a level layer of salt mixture in the dish, then press small indentations into it with the back of a spoon. This keeps the egg yolks from touching the bottom of the dish.
- Removing the cure: After the first phase in the fridge, lift the yolks from the salt mixture, then gently brush off the remaining salt and sugar. If needed, you can quickly rinse them in cold water and dry thoroughly with paper towels before wrapping or hanging.
- Hanging and airflow: Rolling the yolks in cheesecloth and tying between each yolk keeps them separated and lets air circulate. You can hang them over a cooling rack or directly from a hook in a cool, dark, well-ventilated pantry.
- If you’d like a quicker variation, soy sauce cured egg yolks (or honey cured egg yolks) follow the same basic idea. Those versions use a liquid cure instead of a dry salt cure. This salt-cured egg yolk recipe is the most forgiving and shelf-stable starting point.
FOOD SAFETY NOTES
Cured egg yolks are still made from raw egg yolks that have been salt-cured and air-dried, not fully cooked. For the best and safest result
- Use very fresh, high-quality eggs
- When possible, use pasteurized eggs if you’re concerned about salmonella
- Keep everything (hands, bowls, dish, cheesecloth) clean and dry
- Hang the yolks in a cool, dry, dark place with good airflow
HOW TO STORE
Once fully cured and dried, tightly sealed cured egg yolks will keep in a cool, dark place such as your pantry for up to 2 months. Room temperature storage preserves their flavor and texture better than the refrigerator, in my experience.
You can:
- Store them in an airtight container, layered between parchment paper.
- Wrap individual yolks in plastic wrap so you can grab one at a time to grate.
- Keep the container away from direct light, heat, and humidity.
- They can often last longer than 2 months, but after that, the flavor and texture start to fade. If a yolk ever smells off, feels sticky on the surface, or grows mold, discard it and start a new batch.
WAYS TO USE CURED EGG YOLKS
A few easy ideas to put those yolks to good use:
- Grated over pasta, risotto, creamy polenta or light salads
- Shaved over venison tartare, grilled venison backstrap, or roasted vegetables
- Over avocado toast, scrambled eggs, or omelets
More Recipes to Try
Lastly, if you make this salt and sugar cured egg yolk recipe, be sure to leave a comment or tag me on Instagram! I thoroughly enjoy hearing feedback and checking out the photos of recipes that you’ve made.
Cured Egg Yolks
Equipment
Ingredients
- 12 fresh egg yolks
- 1 1/3 cups kosher salt or coarse sea salt
- 1/2 cup sugar
Instructions
- Mix the salt and sugar together in a medium bowl. Spread half of the salt-sugar mixture on the bottom of a 9×12 non-reactive baking dish or baking sheet pan. With the back of a tablespoon make 12 round indentations for the egg yolks to rest in.
- Carefully place the yolks in the indentations that you made.
- Next, gently spread the other half of the mixture over top of the egg yolks.
- Cover the dish and refrigerate for 7 days.
- After the first 7 curing days are over, brush the excess salt and sugar mixture off of the yolks.
- On a double layer of cheese cloth, place the egg yolks in a row leaving 1/2 inch spaces in between.
- Roll them up and tie off each section between the yolks, including the ends.
- Hang the rolled yolks in a cool, dry, dark place such as your pantry for 7 days.
- After the final 7 days are complete, remove the yolks from the cheesecloth and place them in an airtight container layered in between parchment paper. Cover them and store in your pantry. They will last for up to 2 months
NOTES
- Use very fresh, cold eggs and separate each yolk over a small bowl so you don’t lose the batch if one breaks.
- Make small indentations in a level layer of salt–sugar cure with the back of a spoon before placing yolks so they’re cradled and not touching the dish.
- After curing in the fridge, gently remove yolks from the salt mixture, quickly rinse in cold water if needed, and dry well with paper towels.
- Hang wrapped yolks in cheesecloth in a cool, dark, dry place with good airflow at room temperature so they dry evenly and safely.
- Adjust hanging time for texture: shorten by a couple of days for softer, jammy yolks; extend a couple of days for firm, grateable “hard cheese” style yolks.
