Salt–Cured Egg Yolks

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Salt-cured egg yolks are a dense, savory ingredient with a rich, umami flavor, similar in texture to hard-aged cheeses like Parmesan. They are made by drawing moisture out of the yolks with a mixture of salt and sugar, which intensifies their taste and transforms their consistency. This recipe is being published as we focus on the ninth of our 11 Wise Traditions Dietary Principles which is to use unrefined salt liberally. The following recipes were used as reference in creating this post and some have photos we recommend you view: https://www.hungryhuy.com/salt-cured-egg-yolk, https://dragonbrookfarm.com/2021/02/16/waste-not-salt-cured-egg-yolks, and https://www.norbertskitchen.com/salt-cured-egg-yolks.

Curing eggs with sucanat is a simple process that uses the raw, unrefined cane sugar as a sweetener in the curing mixture. Sucanat contributes a rich, molasses-like flavor that adds depth to the umami of the cured egg yolks, which can be grated over dishes or crumbled into recipes. 

Ingredients

• 12 egg yolks – ideally pasture-raised, organic and soy and corn-free
• 16 oz kosher salt
• 16 oz sucanat (you can adjust the salt-to-sugar ratio to taste) 

Instructions

• Prepare the curing mixture. Whisk together the kosher salt and sucanat until they are evenly combined. For more flavor variations, you can add spices like cardamom, peppercorns, or red pepper flakes.
• Create a bed for the yolks. Pour half of the salt-sucanat mixture into a baking dish or airtight container, ensuring the bottom is covered with at least a 1-inch layer.
• Make indentations. Use the back of a spoon or an eggshell to create small, evenly spaced depressions in the mixture.
• Nestle the yolks. Carefully separate the egg yolks from the whites, making sure no egg white remains. Gently place one yolk into each depression.
• Cover the yolks. Gently and evenly sprinkle the remaining salt-sucanat mixture over the yolks, making sure each one is completely covered.
• Cure in the refrigerator. Tightly cover the dish with plastic wrap and refrigerate for 4 to 7 days. The yolks will become firm, opaque, and jewel-like in appearance.
• Rinse the yolks. After curing, brush off as much of the salt mixture as you can. Then, carefully rinse the yolks under cold water to remove any remaining cure. Gently pat them dry with a paper towel.
• Dry the yolks. To harden the yolks further for grating, you can dry them in an oven or air-dry them in the refrigerator.
• Oven method: Place the yolks on a wire rack set on a baking sheet. Cook them in an oven at its lowest temperature (150–200°F) for 1 to 2 hours, until they are firm but still have some give.
• Air-dry method: For a simpler, no-heat option, wrap the yolks loosely in cheesecloth and hang them in the refrigerator for about 7 to 14 days until they are completely hard.
• Store. Once the yolks are cool, store them in an airtight container in the refrigerator. They will keep for up to a month. 
• How to use cured eggs: grate them over pasta, salads, or avocado toast. Shave them over steak, risotto, or soup. Serve them with steamed rice or toast. 
  
  

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