There are several good reasons to make cured egg yolks: Maybe you need to extend the life of a half carton of eggs in your fridge, or you're making a recipe that uses lots of egg whites and you need something to do with the yolks. But the best reason of all is that cured egg yolks are simply delicious.
By packing egg yolks in salt and sugar and letting them cure in the fridge for several days, they are transformed into something new. The moisture is drawn out, leaving them dense in texture and bright yellow, with a concentrated salty, savory, umami flavor. They can be grated or sliced and used much like a hard cheese, and they add a pop of cheery yellow to whatever they touch.
You'll need to start cured egg yolks almost a week before you plan to use them, but they'll spend most of the time curing, totally hands-off. They also keep extremely well—about a month in the fridge. You can halve or double this recipe, just adjust the container size and make sure you have enough of the salt-sugar mixture to create a thick layer for the yolks to sit in and to cover the top.
Gather the ingredients.
Combine the salt and sugar in a bowl, then stir to mix. Add a little more than half of the salt and sugar mixture to a 6-x 9, 7-x 7-inch, or 8x8 container/pan, creating an even layer.
Use an uncracked egg or spoon to make 6 evenly spaced indentions where the yolks will sit.
Carefully crack one egg at a time into a bowl, separating the white and transferring the intact yolk to one of the indentations in the salt and sugar mixture. Repeat with the remaining eggs. Set the egg whites aside for another recipe.
Gently sprinkle the remaining salt and sugar mixture over the yolks to cover.
Seal the container with the lid, or if using a pan, cover tightly with plastic wrap. Place in the fridge to cure for 6 days or until the yolks feel firm and dry.
Once the yolks have dried out, preheat the oven to 175 F. Coat a wire cooling rack with nonstick spray and set on a baking sheet.
Gently brush the salt mixture off of each egg yolk, then carefully rinse under cool water. Lightly pat dry with a paper towel.
Place the yolks in a single layer on the prepared cooling rack and place in the oven. Bake for 45 minutes to an hour or until the yolks are completely dry to the touch.
Let cool and use immediately or store for future use.
How to Store
- Cured egg yolks will keep in a covered container in the fridge for up to a month.
- While cured egg yolks can technically be frozen, they already keep well in the fridge and freezing doesn't extend their life very much.
How to Use Cured Egg Yolks
You can use cured egg yolks similarly to a hard cheese like Parmesan:
- Grate on top of pasta, risotto, and rice
- Grate on top of soups and pasta
- Thinly slice or grate and serve on top of buttered toast, grits, or savory oatmeal
Don't toss out those egg whites! Use them to make:
- Angel food cake
- Topping for a meringue pie
- Frothy co*cktails like the gin fizz
- Meringue candy kisses
- Swiss buttercream
- Or freeze the egg whites in ice cube trays and use them later
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| Nutrition Facts (per serving) |
|---|
| 133 | Calories |
| 2g | Fat |
| 25g | Carbs |
| 3g | Protein |
Show Full Nutrition Label
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| Nutrition Facts |
|---|
| Servings: 12 |
|---|
| Amount per serving |
| Calories | 133 |
| % Daily Value* |
| Total Fat 2g | 3% |
| Saturated Fat 1g | 4% |
| Cholesterol 93mg | 31% |
| Sodium 7594mg | 330% |
| Total Carbohydrate 25g | 9% |
| Dietary Fiber 0g | 0% |
| Total Sugars 25g |
| Protein 3g |
| Vitamin C 0mg | 0% |
| Calcium 19mg | 1% |
| Iron 1mg | 3% |
| Potassium 37mg | 1% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Recipe Tags:
- Cured Egg Yolks
- breakfast
- american
- spring
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FAQs
By packing egg yolks in salt and sugar and letting them cure in the fridge for several days, they are transformed into something new. The moisture is drawn out, leaving them dense in texture and bright yellow, with a concentrated salty, savory, umami flavor.
Is it safe to eat cured egg yolks? ›
In conclusion, the use of wet cured egg yolks may not be safe for consumers if prepared with egg yolks contaminated with Salmonella. Therefore, it is advisable to use pasteurized whole eggs to improve the safety of this gastronomic preparation.
How long do cured egg yolks last in the fridge? ›
The curing process relies on osmosis - water in the yolks works its way through the yolk membrane to the surrounding cure. the result are firm yolks that lose a lot of water, which concentrates fat and flavor. You can store them in a airtight container for about 4 weeks in the fridge, so it's fine to make them ahead!
Can you freeze raw egg yolks for later use? ›
Information. It is safe to freeze eggs after removing them from their shells. You can beat yolks and whites together or freeze whites and yolks separately.
What do you eat cured egg yolks with? ›
How to Use Them. Grate cured eggs over creamy soups with delicate flavors such as cauliflower or Jerusalem artichokes. They also go amazingly well with: A spring risotto or pasta with broad beans and fresh peas.
What do cured eggs taste like? ›
What do salt-cured egg yolks taste like? What is this? Salt-cured egg yolks taste salty, rich, and have an umami flavor. Salt-cured egg yolks seem to have gotten another name that gives us another idea of how it might taste–egg yolk parmesan.
How do you cure egg yolks without an oven? ›
Lightly sprinkle the rest of the salt mixture over the yolks until they are completely covered. Cover the container with plastic and let it chill in the fridge for 4-6 days. The salt will draw the moisture from the egg. After 4-6 days, they should be firm, but still slightly gummy.
When should you not eat egg yolk? ›
Egg yolks, however, are not something that should be eaten indiscriminately by adults without regard to their global cardiovascular risk, genetic predisposition to heart attacks and overall food habits. Diabetic patients are a case in point.
What are the disadvantages of eating egg yolks everyday? ›
Eggs and cholesterol
While egg yolks are high in cholesterol and are a major source of dietary cholesterol, it is saturated fatty acids that have a greater effect on our blood cholesterol levels and, therefore, heart disease risk.
Can I use week old egg yolks? ›
Eggs out of the shell
And in that case, know that stored in an airtight container in the refrigerator, raw egg whites will keep for up to four days, while raw egg yolks will keep for up to two days. Not planning to use them up in time? You can freeze egg whites and egg yolks.
What to do with leftover egg yolks
- Roast garlic aioli. This delicious sauce is super-easy to make and goes perfectly with spuds, seafood or sangas.
- Cinnamon-honey creme brulee. ...
- duch*ess potatoes. ...
- Chinese custard tarts. ...
- Shiitake mushroom egg roll. ...
- Chocolate tart. ...
- Chilli and lime mayonnaise.
After about 12 hours of marinating, the egg yolks are ready to eat! The sooner you take them out, the runnier the egg yolk will be. However, the longer you let it cure, the more gel-like consistency and texture it will have.
What do egg yolks look like when they go bad? ›
Look for any pink or iridescent discoloration in the yolk or whites, as this may indicate bacterial growth. If you notice any signs of discoloration, throw the egg out and wash the bowl with hot, soapy water before testing a new egg. You can also check to see if the whites or yolk of the egg are runny.
How long do liquid egg yolks last in the fridge? ›
If the container for liquid products bears a Use-By date, observe it. Liquid egg products without an expiration date can be stored at 40 °F or below for up to seven days. Once opened, use within three days. Don't freeze opened cartons or refreeze frozen cartons that have been thawed.
What can I do with unused boiled egg yolks? ›
Boiled egg yolks recipes (51)
- Leftover Keema sabji and egg yolk cutlet. ...
- Egg Yolk omelette And Yolk Scramble. ...
- Egg chamcham. ...
- Street style Egg burfi gravy. ...
- Boiled Egg with masala yolk. ...
- Rice+cauliflower+sweet corn+egg yolk+cheese baby porridge. ...
- Mushroom In Ham Roll Top Egg Yolk. ...
- Empanadas De Pino.
Old eggs or rotten eggs are acceptable in composting programs - including your home compost pile. Contact your local recycling coordinator to find out whether your local transfer station offers municipal composting. Or consider starting your own home compost bin for your organic materials!
Can you reheat egg yolk? ›
The answer to this depends on how the egg was cooked in the first place – whilst some eggs can be reheated, others can't. Reheating eggs will likely alter their texture, particularly if the egg has been fried or scrambled. For other types of eggs, like boiled eggs or omelettes, reheating should be absolutely fine.
