Skip to content
FREE US Shipping on Orders $59+
FREE US Shipping on Orders $59+

Test Kitchen Approved

Egg Yolks Cured 3 Ways

Egg Yolks

Egg Yolks Cured 3 Ways

Adapted from Bon Appétit by Ashlee Redger

Yields

5 yolks

Prep Time

15 Minutes

Cooking Time

30 Minutes

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!

Serving Suggestions

Thinly slice, grate, or crumble yolks over hot pasta, roasted asparagus or other veggies, burgers, salad greens, soups, toasted bread, homemade ramen, risotto, etc. The possibilities are endless!

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.

Ingredients

Savory Spice ingredients in this recipe

  • Tarragon Shallot Citrus Seasoning

    This shallot and tarragon seasoning blend was inspired by a French sauce that uses both shallots and tarragon: béarnaise sauce. Whether using tarra...

    View full details
  • Caesar Seasoning

    A plant-based, dry seasoning mix version of traditional flavor of Caesar salad dressing. This Caesar seasoning mix is great in applications that Ca...

    View full details
  • Chipotle (Morita) Chile Powder

    Rich, smoky and full of heat, making it an ideal smoky replacement for cayenne. This chipotle seasoning is made from a blend of both black and red ...

    View full details
  • Crushed Aleppo Chiles

    A mouthwatering, moderately hot blend of Aleppo pepper flakes. Sprinkle on slices of pizza, salads, or in a bowl of chili. Around a 3-4 in overall ...

    View full details
  • Crushed Urfa Chiles

    A darker, spicier chile flake that carries more bite than your typical crushed red peppers or Aleppo chiles. If you're looking for a spicier chile ...

    View full details
  • Hungarian Sweet & Spicy Paprika

    A hotter, spicier version of authentic Hungarian paprika (thanks to added cayenne pepper!) We regulate the heat to such a level that it doesn't ove...

    View full details
  • Whiskey Barrel Smoked Black Pepper

    An all-time favorite BBQ and grilling seasoning. These cracked peppercorns are slow smoked by hand in-house using oak staves from whiskey barrels. ...

    View full details

Directions

Step 1: Cure egg yolks

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 2: Dry egg yolks

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.