Cured Egg Yolks

Easy to make cured egg yolks that are the perfect topping for salads, steaks, pasta, and charcuterie.

5 from 3 votes

Prep Time30

Cure Time336

Servings: Yolks

Mix the salt and sugar together in a medium bowl. Spread half of the salt-sugar mixture on the bottom of a 9x12 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

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.

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