How to Cure Egg Yolks: A Traditional Method for Preserving and Elevating Flavor

Egg yolks are one of nature’s most nutrient-dense foods, packed with essential vitamins, healthy fats, and bioavailable protein. They contain choline, which supports brain health, along with fat-soluble vitamins like A, D, E, and K. While a future post will dive deeper into their impressive nutritional profile, today we’re focusing on a centuries-old method of preserving them—curing.

Grated egg yolks to use like cheese!

Curing egg yolks isn’t just a preservation technique; it transforms them into a rich, umami-packed ingredient with a texture similar to Parmesan cheese. This method dates back to traditional food preservation practices, allowing farmers and cooks to extend the shelf life of eggs while creating a versatile, flavor-enhancing ingredient. Whether grated over pasta, shaved onto salads, or used to add depth to soups and sauces, cured egg yolks are a farm-to-table secret worth learning.

Why Cure Egg Yolks?

Curing yolks in salt and sugar draws out moisture while concentrating their flavor, leaving behind a firm, golden yolk that’s easy to grate or slice. The result is a deeply savory, slightly tangy condiment that enhances a variety of dishes. Historically, this technique was used to preserve eggs before refrigeration, ensuring a steady supply of nutrient-dense food through lean months.

For those of us with a surplus of eggs on the farm, curing yolks is a simple yet rewarding way to make the most of our harvest.

How to Cure Egg Yolks

Ingredients:

• 4 large egg yolks

• 1 ½ cups fine sea salt

• 1 ½ cups sugar (or use a blend of sugar and smoked salt for a twist)

Instructions:

1. Prepare the Cure:
   Mix the salt and sugar together in a bowl. Spread half of the mixture in an even layer inside a shallow dish.

2. Create Space for Yolks:
   Using the back of a spoon, make small indentations in the salt-sugar mixture to cradle the egg yolks.

3. Separate and Place Yolks:
   Carefully separate the egg yolks from the whites, ensuring the yolks remain intact. Gently place each yolk into its indentation.

4. Cover and Cure:
   Sprinkle the remaining salt-sugar mixture over the yolks, ensuring they’re fully buried. Cover the dish and refrigerate for 4 to 7 days. The longer they cure, the firmer they become.

5. Rinse and Dry:
   Once the yolks feel firm, carefully remove them from the cure and rinse off the excess salt under cool running water. Pat dry with a paper towel.

6. Air Dry (Optional but Recommended):
   For a firmer texture, place the yolks on a wire rack in the fridge and let them air-dry for another 24-48 hours.

7. Store and Use:
   Store your cured yolks in an airtight container in the fridge. Grate over dishes like pasta, risotto, or roasted vegetables for a burst of savory flavor.

How to Use Cured Egg Yolks

• Grate over pasta or pizza for a Parmesan-like finish.

• Shave onto salads for a rich, salty touch.

• Add to soups or broths for extra depth.

• Incorporate into sauces and dressings for a subtle umami boost.

A Time-Tested Farmhouse Staple

Egg curing is a testament to the resourcefulness of traditional food preservation. With just a few simple ingredients and a little patience, you can transform fresh yolks into a gourmet staple. Whether you’re looking for a way to use up an abundance of eggs or simply want to elevate your cooking, cured egg yolks are a must-try.

What’s your favorite way to use cured egg yolks? Let me know in the comments!