Curing Egg Yolks in Salt and Sugar
This is a patience-based process that transforms a liquid ingredient into a stable, savory garnish. You are essentially dehydrating the yolk, leaving behind only the rich, concentrated essence of the egg.
Freshness is the only requirement
Use the freshest eggs you can find, as the yolks will be sitting in a raw state for days. Ensure your glass container is perfectly dry before you begin.
- small glass baking dish
- fine mesh sieve
- cheesecloth
- microplane or rasp grater
What goes in.
- 1 cupkosher salt
- 1 cupgranulated sugar
- 4large egg yolks, separated carefully
Managing Moisture
The salt draws out the water, while the sugar balances the intensity, ensuring the yolk firms up without becoming purely salty. Avoid using iodized salt, as the chemicals can impact the final color.
The method.
Mix the cure
Combine the salt and sugar in a bowl and spread half of the mixture evenly across the bottom of your glass dish.
Create nests
Use the back of a spoon to create four small, rounded indentations in the salt-sugar bed. Carefully drop a yolk into each hollow.
Bury the yolks
Gently pour the remaining cure over the yolks until they are completely covered. Do not press down.
The wait
Cover the dish with a lid or plastic wrap and place it in the refrigerator for 4 to 5 days. The yolks are ready when they feel firm to the touch, similar to a solid piece of Parmesan.
Clean and dry
Gently lift the yolks out of the cure. Rinse them briefly under cold water to remove the grains, pat dry with a paper towel, and hang them in cheesecloth or set them on a wire rack in the fridge for 24 hours to develop a dry skin.
Other turns to take.
Herbed Cure
Add finely chopped fresh thyme or smoked paprika to the salt-sugar mixture to infuse the yolks with subtle aromatics.
When it doesn't go to plan.
Save the used salt-sugar mixture in an airtight container for seasoning future roasted vegetables.
If the yolks are still soft after 4 days, return them to the cure for another 24 hours; humidity levels can affect the timing.
Store finished yolks wrapped in parchment paper in the refrigerator for up to two weeks.
The ones that keep coming up.
Can I reuse the salt and sugar?
Yes, but it will carry the faint flavor of egg. It is best used for savory cooking rather than baking.
What if a yolk breaks during separation?
Do not include it. A broken yolk will dissolve into the cure and create a mess; save it for an omelet instead.
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