Recipe: Egg Yolks Cured 3 Ways
Choose between Caesar, Béarnaise, or Smoky Chile cured yolks for a tasty addition to any savory dish.
- 5 large eggs
- 1 3/4 cups Kosher Salt
- 1 1/4 cups granulated sugar
Your choice of seasoning mix:
- 2 Tbsp. Tarragon Shallot Citrus Seasoning
- 2 tsp. French Chervil
- 2 Tbsp. Paris Cheese Sprinkle
- 2 tsp. Dehydrated Minced Lemon Peel
- 1 tsp. Worcestershire Sauce Powder
- 2 tsp. Granulated Garlic
- 2 tsp. Coarse Black Malabar Pepper
- 1 Tbsp. Ground Chipotle Chiles
- 1 Tbsp. Crushed Aleppo Chiles
- 2 tsp. Ground Pasilla Negro Chiles
- 2 Tbsp. Hungarian Sweet & Spicy Paprika
- 1 Tbsp. Bourbon Barrel Smoked Black Pepper
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.
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!