📝 About This Recipe
Transform humble eggs into culinary gold with this ancient preservation technique that yields a texture remarkably similar to a firm Gruyère or Parmesan cheese. These salt-cured yolks are packed with concentrated savory richness, offering a sophisticated punch of umami that elevates any dish they touch. Whether grated over pasta or shaved onto a salad, they provide a buttery, salt-forward complexity that is truly transformative for the modern pantry.
🥗 Ingredients
The Curing Bed
- 2 cups Kosher salt (Diamond Crystal preferred for its texture)
- 1.5 cups Granulated sugar (Balances the harshness of the salt)
- 1 tablespoon Black peppercorns (Toasted and lightly cracked)
- 2 pieces Dried bay leaves (Finely crumbled)
- 1 teaspoon Smoked paprika (For a subtle hint of depth and color)
The Star Ingredient
- 12 pieces Large farm-fresh eggs (Cold, high-quality yolks with vibrant orange color)
Finishing & Storage
- 1 teaspoon Extra-virgin olive oil (Optional, to lightly coat for long-term storage)
- 1 roll Cheesecloth (For air-drying if not using an oven)
👨🍳 Instructions
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1
In a medium mixing bowl, whisk together the kosher salt, granulated sugar, cracked peppercorns, crumbled bay leaves, and smoked paprika until the aromatics are evenly distributed throughout the salt mixture.
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2
Spread about half of the salt mixture into an 8x8 inch glass baking dish or a non-reactive rimmed container, ensuring a flat, even layer at least 1/2 inch deep.
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3
Using the back of a clean tablespoon or the rounded end of a whole egg, gently press 12 indentations into the salt bed, spacing them about an inch apart to create 'nests' for the yolks.
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4
Carefully crack an egg, separating the white from the yolk. Ensure no trace of white remains and, most importantly, that the yolk does not puncture. Gently slide the yolk into one of the prepared salt indentations.
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5
Repeat the process for all 12 yolks. If a yolk breaks, do not use it; the liquid will compromise the salt bed and won't cure properly.
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6
Slowly and gently sprinkle the remaining salt mixture over the top of the yolks until they are completely submerged and hidden. Do not press down, as you may rupture the delicate membranes.
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7
Cover the dish tightly with plastic wrap and refrigerate. Let the yolks cure undisturbed for 4 to 5 days. The salt will draw out moisture, firming the texture.
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8
After 5 days, carefully dig a yolk out to check its texture. It should feel firm and semi-translucent, like a gummy candy.
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9
Preheat your oven to its lowest possible setting (usually 150°F/65°C or 170°F/75°C). Brush the excess salt off each yolk and rinse them very briefly under a thin stream of cold water to remove remaining crystals.
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10
Pat each yolk dry very gently with a paper towel. Place them on a wire cooling rack set over a baking sheet.
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11
Place the yolks in the oven for 1.5 to 2 hours. They are finished when they feel firm to the touch, similar to a hard cheese, but still have a slight give.
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12
Remove from the oven and let them cool completely. They are now ready to be grated, shaved, or sliced for your favorite dishes.
💡 Chef's Tips
Use the freshest eggs possible; the yolk membranes are stronger and less likely to break during the curing process. Don't throw away the salt! You can reuse the salt mixture for another batch of yolks or use it to season steaks and roasted vegetables. If you don't want to use an oven, you can wrap the rinsed yolks in cheesecloth and hang them in the refrigerator for an additional 7-10 days to air-dry. To prevent sticking, ensure the wire rack is perfectly clean before placing the rinsed yolks on it for the final drying phase. Avoid using table salt; the fine grains will over-salt the yolk too quickly and make it unpleasantly metallic.
🍽️ Serving Suggestions
Grate finely over a classic Spaghetti Carbonara to double down on the rich, eggy flavor profile. Shave thin slices over a fresh asparagus salad with lemon vinaigrette for a salty, creamy contrast. Finely grate over buttered popcorn for a gourmet snack that tastes like high-end cheddar. Serve as a unique addition to a charcuterie board alongside honey, crusty bread, and sharp pickles. Use a microplane to dust the yolks over a beef tartare or avocado toast for a stunning visual and flavor finish.