How-to: Cured Egg Yolks
Cured egg yolks have been all the hype for the last couple of years. I first heard about them when I was still living in L.A. (which was 3 years ago?!) while trying to grab lunch after a workout. I remember the salad option being very simple but very expensive. It was basically romaine lettuce, dressing, with "cured egg yolk shaving." As an egg fanatic, I clearly had no choice but to order it.
I ate it. I pondered. I ultimately enjoyed it. However, I still did not appreciate the hefty price tag. Naturally, I started researching about the curing process and decided to make my own at home.
The beauty of cured anything is that it has a relatively long shelf life. You can even freeze it to keep it more months if you wanted to. I usually make 3-6 at a time and just keep it in the fridge or freezer until there's a sudden need to take them out and start grating them over my food.
Are cured egg yolks a bit gimmicky? Sure. However, they are simple enough to make that it feels effortless to just quickly add some over your pasta, salad, avocado toast, etc. for some saltiness and added layer of flavor. If I was forced to put it into words, I would say that it tastes like salt with a grated cheese texture. Odd, but not dissatisfying. Just see for yourself!
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Cured Egg Yolks
Prep Time: 72.5 hours
Cook Time: 75 minutes
3 egg yolks
1/2 cup sugar
1/2 cup salt
Bowl of water
Carefully separate out the yolks from the egg whites. You can discard the egg whites or save for other wise. Egg yolks can be placed In a small baking pan or in 3 separate ramekins.
Note: Using ramekins may allow you to waste less sugar and salt.
In your measuring cup or a separate small bowl, mix together the sugar and salt. Pour over the egg yolks and ensure that each is fully covered. If you need more sugar and salt, add more (using 50/50 ratio).
Cover the pan or ramekins and refrigerate for 72 hours (3 days).
After 72 hours, preheat oven to 170 degrees F. Have a large bowl of room temperature water and a kitchen brush ready.
Remove cover and carefully dig out the egg yolks from the pan or ramekins. By now, they should have hardened. Brush off the excess sugar and salt from each yolk. Place them on a baking rack.
Bake egg yolks for 75 minutes. Once they have cooled, use a grater to shave the cured egg yolks over desired dish. Alternatively, store them in an airtight container and keep in the fridge or freezer (depending on next usage).