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Salt Cured Egg Yolk

Published on 01/22/2024 by Umamiology
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The Salt Cured Egg Yolk is one of the best kept secrets in fine seasoning. Like grated premium aged cheese, the salt cured egg yolk adds an unimaginable creamy and decadent note of flavor to any dish.

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Salt Cured Egg Yolks are one of the advanced flavoring tools that practiced chefs use to accent their dishes. It’s not an everyday seasoning – and most average cooks never take the time or effort to make them and have them in their repertoire.

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But good news for you – I’ll be walking you through the steps to develop these salt cured egg yolks so you can leverage their rich and creamy flavor profiles in any of your upcoming culinary creations.

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How Do You Use Salt Cured Egg Yolk?

Salt Cured Egg Yolks work best when grated on top of rich pastas, risotos, rice bowls and salads. They also blend nicely in soups, toast and any dish that would benefit from creamy and salty accents. Simply grate on top of your food and enjoy!

The Ingredients For Salt Cured Egg Yolks

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The Equipment Needed

Curing The Salted Egg Yolks

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In a large mixing bowl, combine the smoked paprika, salt, sugar, rosemary and black pepper and mix thoroughly until completely blended.

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Spread half of this dry mixture into your wide food storage container, making sure you have an even & flat layer of the dry powder. Make sure this layer is at least half and inch thick.

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Next, using an egg, make 6 round indentation in the dry mix layer – but be careful not to indent all the way to the bottom of the pan. There should still be full coverage of the container so that there is no portion of the bottom showing through.

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Gently crack your eggs, separating the whites from the yolk and carefully place each yolk (without breaking them) into the indentations you made in the dry mix.

Then with the remaining dry powder, cover the yolks completely and spread the mix so that they are uniformly covering all of the yolks in an even flat layer.

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Cover the pan with a plastic wrap and place in the fridge for about 7 days – until they become firm and handleable. (They should also have a hard gummy feel as well.)

Cleaning The Salt Cured Egg Yolks

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Once the yolks have cured, gently remove from the dry mixture and using a food brush, brush off as much of the powder mix as possible. For any powder mix that still remains on, rinse the yolk quickly and gently in cold running water.

Then pat completely dry in a paper towel or clean cloth towel and space them out on an oven rack and place into the oven at the lowest heat setting possible (on my oven that’s 150°F).

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Dry in the oven for approximately 60-90 minutes, or until they are fully dry and then remove and let cool for 15-20 minutes.

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When you are finished, the consistency of the yolks should feel like a firm cheese and be easily grateable on a microplane.

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Salt Cured Egg Yolk

5 from 61 votes
The Salt Cured Egg Yolk is one of the best kept secrets in fine seasoning. Like grated premium aged cheese, the salt cured egg yolk adds an unimaginable creamy and decadent note of flavor to any dish.
Author: Umamiology
Servings: 6
Prep Time: 6 minutes
Cook Time: 2 hours
Total Time: 2 hours 6 minutes
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Equipment

Ingredients 

Instructions 

Curing The Salted Egg Yolks

  • In a large mixing bowl, combine the smoked paprika, salt, sugar, rosemary and black pepper and mix thoroughly until completely blended.
  • Spread half of this dry mixture into your large baking pan, making sure you have an even & flat layer of the dry powder. Make sure this layer is at least half and inch thick.
  • Next, using an egg, make 6 round indentation in the dry mix layer – but be careful not to indent all the way to the bottom of the pan. There should still be full coverage of the pan so that there is no portion of the pan bottom showing through.
  • Gently crack your eggs, separating the whites from the yolk and carefully place each yolk (without breaking them) into the indentations you made in the dry mix.
  • Then with the remaining dry powder, cover the yolks completely and spread the mix so that they are uniformly covering all of the yolks in an even flat layer.
  • Cover the pan with a plastic wrap and place in the fridge for about 6 days – until they become firm and handleable. (They should also have a hard gummy feel as well.)

Cleaning The Salt Cured Egg Yolks

  • Once the yolks have cured, gently remove from the dry mixture and using a food brush, brush off as much of the powder mix as possible. For any powder mix that still remains on, rinse the yolk quickly and gently in cold running water.
  • Then pat completely dry in a paper towel or clean cloth towel and space them out on an oven rack and place into the oven at the lowest heat setting possible (on my oven that's 150 degrees °F).
  • Dry in the oven for approximately 30-45 minutes, or until they are fully dry and then remove and let cool for 15-20 minutes.
  • When you are finished, the consistency of the yolks should feel like a firm cheese and be easily grateable on a microplane.

Nutrition

Calories: 556kcalCarbohydrates: 55gProtein: 61gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 426mgSodium: 11488mgPotassium: 1486mgFiber: 2gSugar: 51gVitamin A: 3961IUVitamin C: 3mgCalcium: 197mgIron: 5mg

*Nutritional information is just an estimate derived by an online calculation tool.

FAQ

What do you use salt cured egg yolks for?

The Salt Cured Egg Yolk works best when grated on top of rich pastas, risottos, rice bowls and salads. They also blend nicely in soups, toast and any dish that would benefit from creamy and salty accents.

Are salt cured egg yolks safe to eat?

Salt curing is generally a safe practice as it extracts the moisture from the yolk, thereby making the environment inhospitable for foodborne bacteria. However with all cured foods, there will always exist a tiny bit of risk, so consider carefully before consuming.

How long do salt cured egg yolks last?

If kept in an air tight container in the fridge, they can keep for as long as 2 months.

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