Name: Egg Yolks Cured 3 Ways
Prep time: 15 minutes
Cook time: 30 minutes
Yield: 5 yolks
Ingredients: 5 large eggs; 1 3/4 cups kosher salt; 1 1/4 cups granulated sugar; Seasoning mix of choice:; Béarnaise:; Caesar; Smoky Chile

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Egg Yolks Cured 3 Ways

Recipe by Adapted from Bon Appétit by Ashlee Redger

Salt-cured egg yolks are perfect grated over fresh pasta, soups, or salads. This simple garnish adds a unique savory flavor to anything it touches. Choose your favorite of three seasoning blends: Béarnaise, Caesarm or Smoky Chile. The flavor combination possibilities are endless!

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Serves 5 yolks

Prep Time 15 minutes

Cooking Time 30 minutes

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Ingredients

5 large eggs 1 3/4 cups kosher salt 1 1/4 cups granulated sugar Seasoning mix of choice: Béarnaise:

2 Tbsp. Tarragon Shallot Citrus Seasoning

Caesar

3 Tbsp. Caesar Seasoning

Smoky Chile 1 Tbsp. Chipotle (Morita) Chile Powder

1 Tbsp. Crushed Aleppo Chiles

2 tsp. Crushed Urfa Chiles

2 Tbsp. Hungarian Sweet & Spicy Paprika

1 Tbsp. Whiskey Barrel Smoked Black Pepper

Chipotle Chile Powder (Morita)

Directions

Step 1 Cure egg yolks

Step 2 Whisk together salt, sugar, and the spices from your choice of flavor until thoroughly combined. Pour half of the mixture into an 8x8 baking dish. Use the back of a spoon, a small bowl, or a lime to make 5 small, evenly spaced depressions where each yolk will sit. Working with one egg at a time, carefully separate white and yolks. Gently place a yolk in each depression. Carefully sprinkle remaining salt mix over yolks, ensuring that each is covered well. Wrap dish tightly in plastic wrap and refrigerate for 4 to 6 days.

Step 3 Dry egg yolks

Step 4 After yolks have cured, preheat oven to 200 degrees. Carefully remove yolks from salt mixture and brush off seasonings. Rinse in a bowl of cold water to remove remaining salt. Gently pat with paper towels. Place each yolk on a greased wire rack on top of a baking sheet. Dry out in the oven for 30-40 minutes or until yolks are dry and firm to the touch. Let cool and store in an airtight container in the fridge for up to a month.

Recipe Notes

This was adapted from Bon Appétit’s Cured Egg Yolks recipe. With the egg whites that you have left over, try making our Espresso Meringue Buttercream or Choose-a-Flavor Meringue Cookies.