Bon Appetite claimed that salt cured egg yolks are the best thing since grated parmesan. Making them is very simple: Cure, wait, rinse, dry and enjoy.
Salt curing typically relies on the simplest, most efficient, method of curing by using a mix of salt and sugar. Pretty amazing stuff! Salt cured egg yolks transform the yolks into a consistency similar to parmesan cheese. Full of flavor with a saltiness, like a well aged parmesan has. The process is easy, you take egg yolks and pack them in salt and sugar mixture and cure them in the refrigerator for 7 days. As simple as it gets!
Once they are cured, you’ll find the texture has changed significantly. The eggs lose about 50 percent of their weight due to water that’s removed during the curing process. You will notice they’re firm and a little bit hard. You will have a delicious bright yellow cured yolk.
Why cure egg yolks and are they safe to eat?
I made an angle food cake and had left over egg yolks. I didn’t want to toss the egg yolks, so the next logical step was to cure them. So, the next time you use egg whites, don’t toss the egg yolks – cure them.
Salt curing is a way of preserving food and it’s been around for hundreds of years.
Basically, it’s a form of controlled fermentation. Salt curing is safe. Salt inhibits the growth of spoilage causing micro-organisms by drawing water out of microbial cells.
What to do with them?
Salt cured egg yolks can be thinly sliced or grated. Just like an aged hard cheese, such as Parmesan or Manchego, you can grate the cured yolks over soups, salads, pasta and meats quickly adding seasoning and umami to your dish. Serve with charred or roasted vegetables like brussel sprouts.
The Fat Ice Cream bar in Singapore serves a waffle ice cream cone with salt cured egg yolk. Add sliced cured egg yolk to your German Potato salad or try adding some umami with grated salt cured egg yolk to a simple Alfredo sauce. The options are endless.
Roasted Butternut Squash with Salt Cured Egg Yolks
Brussel Sprouts with Salt Cured Egg Yolks
Salt Cured Egg Yolks
Salt curing makes food texturally denser and more concentrated in flavor.
Salt cured eggs have a savory, smooth taste – full of richness and umami.
Cure, wait, rinse, dry and enjoy!
As simple as it gets!
Salt cured egg yolks not only have great flavor,
as a bonus, they are a great conversation piece during dinner.
So, the next time you use egg whites, don’t toss the egg yolks, cure them.