Cured egg yolks are a fun and easy way to try your hand at the magic of preserving with salt! The curing process only takes about 4-5 days and the result is a bright yellow puck of umami goodness. Use these golden disks of flavor as you would parmesan cheese – grated over salads, pastas, and soups.
See below for tips on how to store leftover egg whites.
Makes 6 yolks
6 egg yolks*
2 cups Pure Kosher Sea Salt
1 1/2 cups sugar
Combine the salt and sugar in a medium bowl and whisk until thoroughly combined. Spread half the mixture in a 8x8 or 9x9 baking dish. Using the back of a spoon, create 6 shallow indentations. This is where you will lay your yolk. Place one yolk in each indentation and carefully cover yolks with the remaining salt and sugar mixture.
Cover the pan with plastic wrap and refrigerate for 4 to 5 days.
Once the yolks have cured, preheat oven to 150 degrees F. Gently remove yolks from the salt mixture, brushing off as much salt as possible. Rinse under cold water and pat dry with a clean cloth or paper towels.
Place a wire rack inside a baking sheet and coat with a non-stick spray. Place yolks on the rack and dry in the oven for about 1 1/2 to 2 hours.
Cured yolks will keep refrigerated for a month in an airtight container.
*Don't toss those egg whites! Use them to make egg white scrambles, meringues, and fluffy cakes. Freeze leftover egg whites in an ice cube tray before popping them into a freezer-safe container. These will keep for several months.
Recipe adapted from Bon Appétit