Cured Egg Yolks Free Recipe

Curing is a traditional preservation method. Cured egg yolks are phenomenal grated or sliced and can be used like a hard cheese.

Cured egg yolk, before slow heat. Still pliable.

Cured egg yolk, after slow heat. Must be grated or sliced.

Ingredients

• 6 pasture-raised egg yolks

• 12oz coarse unrefined salt

Directions

1. Pour half of the salt into a glass container.

2. Make indents for each egg yolk with a utensil.

3. Separate egg yolks and save the whites for other recipes. Place each yolk in the indents in the salt.

4. Cover the egg yolks with the rest of the salt.

5. Place a lid on the container and set it in the fridge for 3-5 days.

6. Remove the yolks from the salt and discard the salt.

7. Rinse each yolk in a bowl of water. Ensure to rinse all of the salt off. You can stop here and use them like soft yolks if you’d like. This step is the first picture. Or continue for the second picture.

8. Set them in a dehydrator or oven for 2 hours at 140℉.

9. Let them cool in the fridge and use them as you would a hard cheese. Grate onto pasta dishes, toast, or anything in need of an umami kick.