It may sound strange, but salt-cured egg yolks might just be your new favorite condiment. Bright in color and deep in umami flavor, this curious delicacy brings a creamy and unique richness to any dish. Zest over salads, soups and pastas, or simply over buttered toast. You can’t go wrong.
Salt-cured egg yolks have been around for thousands of years and originated in Asia. So, how did I stumble upon this ancient egg yolk preservation method? Well, I’m allergic to egg whites. So I have made it a mission to uncover recipes that utilize only egg yolks, sans the egg whites (think Creme Brulee, Custard, etc.). Given my love for all things fermented and preserved, salt-cured egg yolks seemed like a no-brainer to check out.
Once fully cured (which takes about 7 days using this recipe), these little egg yolk gems pack a power punch of umami yummy goodness that I think you’re going to love.
How to Make Salt-Cured Egg Yolks at Home
Course: Fermented FoodsCuisine: AsianDifficulty: Easy4
preserved egg yolks5
minutesIngredients
Coarse sea salt
Glass baking dish
Fresh egg yolks
Directions
- Add a deep layer (about 3 inches) of salt to a glass baking pan.
- Use the back of a teaspoon to make little depressions in the salt mixture for the yolks to sit in.
- Separate as many eggs as you want to cure.
- As you separate the eggs, place the egg yolk in the salt.
- Cover the yolks with another deep layer of salt and place the dish in the fridge, covered, for 5 to 7 days.
- At the 5-day mark, check the egg yolks. If the yolks are still too soft to handle, cover the eggs with more salt and wait a few days. When the yolks feel solid to the touch, you’re ready for the next step.
- When the yolks are solid to the touch, remove the yolks from the pan and gently rinse under cold running water to remove the crusty salt layer. Set aside onto a fresh, clean kitchen or paper towel.
- Bake the yolks on wire racks in the oven at 200 degrees until exteriors of yolks are dry to touch, 30 to 40 minutes.
- The finished preserved yolks will keep for several weeks in the fridge. Enjoy!
Notes
- Don't forget to take pictures and please share your creations with us @beniciafermentory
