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Salt Cured Egg Yolks

Chef Norbert
When lunch is a simple sandwich or salad or dinner is cold meat and salad, a little something like a shaved cured egg yolk will add another layer of goodness and flavor. 
Prep Time 10 mins
Curing of the Egg Yolks 7 d
Course Side Dish
Cuisine American
Servings 12 servings
Calories 185 kcal


  • 12 each egg yolks use yolks from organic pasteurized eggs
  • 16 ounce kosher salt
  • 20 ounce granulated sugar


Mix the salt and the sugar

  • Mix salt and sugar in a bowl. Pour half of the mixture into a 1/3 sheet pan or ceramic baking dish. Using the back of a tablespoon, create 12 impressions in the salt mixture, spacing evenly.
    16 ounce kosher salt, 20 ounce granulated sugar

Cure the egg yolks

  • Separate egg yolk and egg whites. Gently place a yolk in each of the impressions. Now gently cover them with the remaining salt and sugar mixture so they are completely covered - buried in the mixture.
    12 each egg yolks
  • Keep the yolks buried in the salt mixture for a week in the refrigerator. Take them out -- the yolks will be firm, carefully brush off the salt. You might need to remove the salt with a damp paper towel. After you have removed the excess salt, place on a cookie sheet. To dry them out a little bit more, place them in the oven at 150 degrees for approximately 1½–2 hours. Let cool.
  • Store the yolks in an airtight container in the refrigerator and enjoy within 4 weeks.


Serving: 1 Egg Yolk | Calories: 185kcal | Carbohydrates: 47g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 600mg | Potassium: 5mg | Sugar: 47g

Nutrition information is calculated using an ingredient database and should be considered an estimate

Keyword Egg, Salt Cured Egg Yolk
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