Cured egg yolks
Something very unique is on my blog today. My new recipe on how to make cured egg yolks. If you have not tried cured egg yolks before, I highly recommend making them. They add this delicious slightly salty umami flavour to any savoury dish. Just use them as you would use Parmesan cheese and you will be surprised by a result.
If you are making a lot of macarons, meringue or any other sweet treats that use only egg whites, this recipe is for you. The below recipe will help you to save and use all the leftover egg yolks. It requires some effort but the results are worth it.
You may ask what is curing? It is nothing else than preserving food by dehydrating it by process of osmosis. If there is no water, bacteria can not grow and food will not spoil. In the past salt was the solely ingredient associated wit curing but right now sugar is also used. I am talking simple home curing solutions, not the industrial ones that use potassium nitrate or sodium nitrite.
So, hope you will try the below recipe out and become as hooked as I am.
How to make cured egg yolks
This is one of the easiest recipe I ever made. It my require a little bit of effort and patience. Just follow the steps and you will end up with the best cured egg yolks.
- Prepare a deep and wide dish big enough to cure all the egg yolks you want to cure.
- Combine white granulated sugar and table salt. Ratio is 3:1 - salt to sugar.
- Place half of the mixture in the container and using a spoon create 10 (or whatever number you need) indents.
- Arrange egg yolks in the indents.
- Cover egg yolks with the remaining mixture.
- Place egg yolks in a fridge for up to 5-7 days. (Mine were ready after 7 days. Egg yolks are ready when they are hard and gummy if you touch them.
- Remove egg yolks from container and rinse them in cold water.
- Place egg yolks on a baking tin lined with baking paper and turn an oven on to a minimum setting in you oven. The lowest setting on my oven is 50C (122F).
- Dry egg yolks in oven for 45 min-1h. Egg yolks are ready when they are hard and opaque.
TIPS:
- Many people asked if egg yolks will be salty or sweet. No, they won't. They will taste like a normal egg yolk.
- Amount of salt and sugar mixture will depend on the number of egg yolks you want to cure. You nee enough to cover all egg yolks.
- If you are going to cure egg yolks often, you can reuse salt and sugar mixture. Just store the remaining mixture in a jar or an air-tight container.
What do cured egg yolks taste like?
These cured egg yolks, taste like.... egg yolks. The are hard and chewy. If you worry that they absorbed salt and sugar flavours, I can assure you, they have not.
How to use cured egg yolks
These egg yolks will add so much flavour to so many dishes. My advise would be using cured egg yolks the same way as you would use Parmesan cheese. Both ingredients add extra saltiness and a delicate richness
- You can grate it on any pasta dish or salad. As a topping, to finish off the dish
- You can grate egg yolk straight to the sauce. It will help sauce to thicken and will add richness to the sauce.
- You can make cured egg yolk compound butter. Just mix butter with grated cured egg yolk. You just created the most unique and delicious butter that you could think of.
- Add grate cured egg yolk on hot sizzling steak. OMG! If you have not tried this combination, you are definitely missing out. It is out of this World. It is my favourite steak ever!
If you have tried using cured egg yolks some other ways, please let me know in the comments below. I can not wait to see what you came up with.
How to store cured egg yolks
You can store cured egg yolks in a fridge in an air-tight container for up to 3 months.
These golden bombs of flavour will go beautifully with the below pesto sauces:
Cashew and roasted tomato chili pesto sauce
Click this link if you want to see the pesto recipes for pesto sauce
I hope you will make my recipe and if you do, please leave a comment below and let me know your feedback. You can also find me on social media such as Facebook, Instagram, Pinterest, Gab and Gettr. Please say hi and do not forget to tag me in if you make my recipe. I love seeing your creations.
Recipe source – guga foods
Cheers!
Homemade cured egg yolks that will transform your savoury dishes and will add extra umami flavour.
- 10 egg (yolks)
- 400 gr salt (table)
- 130 gr sugar (white, granulated)
In a medium bowl mix sugar and salt, set aside.
Add half of the salt mixture on the bottom of a container.
Make as many indents as you have egg yolks.
Gently place egg yolk in each indent.
Cover egg yolks with the remaining salt mixture.
Place egg yolks in a fridge for 5-7 days. Egg yolks are ready when they are hard and gummy if you touch them.
After 5-7 days, rinse each egg yolk under cold water.
Please egg yolks on a baking tray lined with baking paper.
Set your oven to the minimum setting. I set my oven to 50C (122F)
Dry egg yolks for 45-60 min until dry.
When egg yolks are ready, remove them from the oven and let them cool.
Store cured egg yolks in a fridge in an air-tight container for up to 3 month.