Salt-Cured Egg Yolks

Name: Salt-Cured Egg Yolks
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 4 large Egg Yolk; 2.5 cup Kosher Salt; 1.25 cup Kosher Salt; 1.25 cup Cane Sugar; 2.5 cup Kosher Salt; 1.5 tbsp Garlic Powder; 1.5 tbsp Smoked Paprika; 2 cup Kosher Salt; 0.333 cup furikake

Learn to ferment your own salt-cured egg yolks as a rich, umami topping for your next pasta dish or even ramen.

Brooke1999

Prep10 min

Cook1 hr

Total1 hr 10 min

Servings4

Difficultymedium

JapaneseChineseTaiwanese

Ingredients

4 largeEgg Yolk
2.5 cupKosher Salt
1.25 cupKosher Salt
1.25 cupCane Sugar
2.5 cupKosher Salt
1.5 tbspGarlic Powder
1.5 tbspSmoked Paprika
2 cupKosher Salt
⅓ cupfurikake

Instructions

1
OPTIONAL: Combine any extra seasoning ingredients (sugar, garlic powder, smoked paprika, or furikake) with the salt.
2
Add half of the salt into a non-reactive container. Use a spoon or tablespoon to make shallow indents in the salt. Leave at least one inch of space around each indent.
3
Separate the egg yolk from the egg into different containers.
4
Gently add the egg yolks into each shallow indent.
5
Carefully sprinkle the remaining salt on top of the egg yolks until they’re fully covered.
6
Cover it with a lid and place it in the fridge for at least five days.
7
Preheat the oven to 160 °F. Remove yolks from the fridge. Carefully remove the egg yolks from the salt cure. They should be opaque and easy to hold but still delicate.
8
Rinse them under cold running water to remove excess salt.
9
Place them on a rack with a sheet pan.
10
Put the sheet pan into the middle rack of the oven and bake for one hour or until the egg yolk has turned solid.
11
Let the egg yolks cool before serving. Grate on pasta, ramen, and more!