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


YIELD
5 cured yolks

TIME
Active Prep: 15 min
Cook: 30 min


INGREDIENTS

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.



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.



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!

THANKS TO
Adapted from Bon Appétit

NUTRITION
Dairy-Free
Gluten-Free
Nut-Free
Vegetarian



ITEMS IN THIS RECIPE

33
3 lbs  
$6.65

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