The Bluster and the Burrow
Salt Cured Egg Yolks
Salt cured egg yolks are a low-effort preservation project that uses salt and time to transform raw yolks into a firm, savory finishing ingredient. Once cured and dried, they grate into light shavings that melt seamlessly into hot food, adding depth without heaviness.
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Equipment
- Cheesecloth
- Rubber Bands
- Chip Clip to hang the cheesecloth
Ingredients
- 1 cup salt Redmond, sea salt
- ½ cup white sugar
- 3 egg yolks
Instructions
Curing
- Mix the salt and sugar together thoroughly.
- Spread half of the mixture evenly in the bottom of a shallow dish or container with a lid.
- Create shallow craters using your thumb or the back of a spoon.
- Gently nestle one yolk into each crater, taking care not to break the membrane.
- Cover the yolks completely with the remaining salt mixture.
- Cover and refrigerate for 7–10 days.
- After 7–10 days, remove the yolks from the cure. Gently brush off excess salt or rinse briefly under cold water, then pat dry thoroughly.
Drying
- Lay cheesecloth flat and fold it over itself to create two layers.
- Place cured egg yolks in a line on the cheesecloth, leaving space between each one.
- Fold the long sides inward, then the short ends, to fully enclose the yolks.
- Secure the bundle with rubber bands around the outside.
- Wrap an additional rubber band three times between each yolk to keep them from touching.
- Attach a chip clip to the top rubber band and clip the bundle to a refrigerator shelf so it hangs freely to dry for 7-10 days
Notes
Focus on texture more than time. Finished yolks should grate cleanly without smearing. If they smear, they need more time.
Be careful not to puncture the yolk during separation. Gently juggle the yolk between the shell halves and let the white fall into a bowl. If a yolk breaks, start with a new one. The surface tension of an intact yolk is what allows it to dehydrate properly.
Airflow matters more than precision. Avoid sealed containers and areas with condensation during drying.
Keep yolks away from strong-smelling foods while drying; subtle ingredients absorb odors easily.
Store finished yolks in an airtight container in the refrigerator. They will keep for several weeks and can be frozen or vacuum-sealed for longer storage.
Grate off cheese cloth fuzz. If a little cheesecloth fiber sticks to the yolk, simply grate off the outer layer before using it over food.
Nutrition
Calories: 186kcal | Carbohydrates: 34g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 194mg | Sodium: 37733mg | Potassium: 28mg | Sugar: 33g | Vitamin A: 260IU | Calcium: 47mg | Iron: 1mg
