Salt Cured Egg Yolk
User Reviews
5
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Prep Time
15 mins
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Total Time
15 mins
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Course
Condiments
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Cuisine
American
Salt Cured Egg Yolk
Description
The Salt Cured Egg Yolk recipe involves separating the egg yolks and placing them into depressions in a bed of kosher salt within a container. Each yolk is fully buried in salt and refrigerated for about a week, where the salt draws out moisture and firms the yolk. After curing, the yolks are gently cleaned of excess salt and wrapped loosely in cheesecloth, then hung in the fridge to dry for another 7 to 14 days. This process reduces moisture further, concentrating flavor and creating a firm yet slightly tacky texture. The cured yolks can be grated or sliced and used as a seasoning that lends umami depth to a variety of dishes. The method preserves the yolks for long periods when stored properly in the refrigerator.
Ingredients
- egg yolk
- salt
- cheesecloth
Instructions
- Get yourself two containers: One for the whites, so you can do something with them later, and one to cure the yolks. You will need to lay down a half-inch layer of kosher salt in the bottom of your curing container; you can go a little deeper if you want. Make little depressions in the salt to hold the egg yolks.
- Crack the eggs and separate them. Gently lay the yolk in one of the depressions and repeat until you have all your eggs in the container. Now bury them in more salt.
- Keep the yolks buried in the salt for a week in the refrigerator. Take them out -- the yolks will be firm and a little tacky still -- and carefully brush off the salt. You might need to remove the salt with a damp paper towel.
- Wrap the yolks loosely in cheesecloth and hang them in the fridge until they are dry, about 7 to 14 days. Store in the cheesecloth in a closed container in the fridge.
Notes
- Salt curing takes about one week in the refrigerator, followed by a drying period of one to two weeks.
- After curing, rinse or gently wipe off excess salt before drying.
- Store the finished cured yolks wrapped in cheesecloth in an airtight container in the fridge to keep indefinitely.
- Separate and save the egg whites for other uses to avoid waste.
User Reviews
Overall Rating
5
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