Skip to content
Add a ½-Cup Bag of Pumpkin Pie Spice to Your Cart and Get It FREE With Any Purchase of $40 or More. Use Code PUMPKIN
Add a ½-Cup Bag of Pumpkin Pie Spice to Your Cart and Get It FREE With Any Purchase of $40 or More. Use Code PUMPKIN

Test Kitchen Approved

Egg Yolks Cured 3 Ways

Recipe By Adapted from Bon Appétit by Ashlee Redger

Prep Time

15 Minutes

Cooking Time

30 Minutes

Recipe By Adapted from Bon Appétit by Ashlee Redger

Choose between Caesar, Béarnaise, or Smoky Chile cured yolks for a tasty addition to any savory dish.

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

5 large eggs

1.75 cups Kosher Salt

1.25 cups granulated sugar

Your choice of seasoning mix:

Béarnaise:


Caesar



1 tsp. Worcestershire Sauce Powder



Smoky Chile



2 tsp. Pasilla Negro Chile Powder



Savory Spice ingredients in this recipe

  • Whiskey Barrel Smoked Black Pepper

    These cracked peppercorns are slow smoked in-house at our warehouse in Denver, Colorado using oak staves from whiskey barrels for a pleasing, smoky...

    View full details
  • Granulated Garlic

    Garlic, native to Central Asia, quickly spread to the Mediterranean and now is cultivated and widely used all around the world. As it’s one of the ...

    View full details
  • Crushed Aleppo Peppers

    The Aleppo pepper, also known as a Halaby pepper, is named after the city in northern Syria famous for its chiles. Grown both in Syria and Turkey, ...

    View full details
  • Coarse Black Malabar Pepper

    Malabar black peppercorns are named for the region from which they are harvested, the Malabar Coast of India. These peppercorns have a bold and wel...

    View full details
  • Tarragon Shallot Citrus Seasoning

    French cuisine relies on sauces to build flavors, often using them instead of spice blends. This blend was inspired by a French sauce that uses bot...

    View full details
  • Chipotle (Morita) Chile Powder

    Chipotles are fully ripened jalapenos, meaning they’ve been allowed to mature and turn red on the vine. They are dried by smoking and it takes abou...

    View full details
  • Hungarian Sweet & Spicy Paprika

    Hungarian paprika, known as a Csemege, comes from a sweet red pepper grown in the region of Hungary referred to as Kalocsa. We've created our sweet...

    View full details
  • Minced Lemon Peel

    Our minced lemon peel or lemon zest contains a high percentage of essential oils which produces amazing flavor. The lemon peel is carefully removed...

    View full details
  • Paris Cheese Sprinkle

    This is a refreshing combination of flavors guaranteed to brighten up a number of different foods. If you are in a hurry, this is just the thing to...

    View full details

Directions

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.

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.