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Salt Cured Egg Yolks

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Cured egg yolks have all the richness of fine cheese, along with a salty tang that comes from the curing process.  They’re equally at home finely grated on top of pasta or topping a tasty dessert.

INGREDIENTS

  • 4-6 eggs
  • 1 cup salt, kosher or canning
  • 1/4 cup sugar
  • 2 tbsp peppercorns (both black and pink if you have)
  • 1 tbsp whole fennel seed
  • cheesecloth

INSTRUCTIONS

  1. Add peppercorns and fennel seed into a spice grinder and grind finely – add other spices if you wish to change the flavor
  2. Mix ground spices into a bowl with your salt and sugar
  3. Place a 1/2 inch thick layer of salt mix in the bottom of a non-reactive container such as a glass baking pan or Tupperware.
  4. Use a whole egg to create divots for each egg yolk. They can be relatively close together, but the egg yolks should be at least 1/4 inch apart at the sides.
  5. Separate eggs, being careful not to puncture the yolk. Remove as much egg white as possible and place the yolks in the divots.
  6. Cover the eggs completely with salt mixture so that you can no longer see any yellow.
  7. Place the salt covered yolks in the refrigerator to cure for 1 week.
  8. Remove the yolks, dust off the salt and wrap the yolks in cheesecloth. – space them out so they’re not touching for better airflow
  9. Hang the yolks to dry, in the refrigerator or in a cool dark place (under 50 degrees). Dry for 7 to 10 days.
  10. Once the yolks are firm and easy to grate, store them tightly covered in the refrigerator.

NOTES

  • Be sure to use either kosher salt or canning salt. Table salt has anti-caking agents and additives.
  • Salt Cured Egg Yolks should keep for at least 3-4 weeks, if not much longer. Keep the container tightly sealed so that they don’t dry out further.

 

 

George Christidis