Fermented Food Recipes

How to Make Salt-Cured Egg Yolks at Home


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

Recipe by Kelsey ByeCourse: Fermented FoodsCuisine: AsianDifficulty: Easy


preserved egg yolks
Prep time




  • Coarse sea salt

  • Glass baking dish

  • Fresh egg yolks


  • 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!


  • Don't forget to take pictures and please share your creations with us @beniciafermentory

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