Think cured egg yolks are just for restaurant kitchens? Think again. The process is simple—even if you’ve never cured anything before—and the payoff is big: a subtly salty, umami-rich boost that grates like cheese for everything from miso ramen to brothy beans, bitter greens, and avocado toast.
Got leftover yolks after a pavlova or meringues? This is the perfect way to use them. And if you end up with extra whites? Freeze them in ice cube trays for later.
Tips for making cured egg yolks
What can I use cured egg yolks for?
Shave them with a microplane over pasta, buttered toast, rice bowls, or a salad of bitter greens with crispy panko for an instant hit of richness and umami.
My oven won’t go down to 150°F. What can I do?
You can dry the yolks in a dehydrator or leave them in an unheated oven for two full days. Aim for a firm texture like Gruyère—never runny or crispy. Remove excess salt and sugar as directed before drying to keep them from being too salty.
Can I change the curing mixture?
While we recommend sticking to this ratio of salt and sugar, there are many ways you can zhush up the recipe. Add cracked spices like coriander, fennel seed, or black pepper; or massage some citrus zest into the mixture. Lay in some fresh herbs like a bay leaf or a sprig of thyme. These additions will perfume the yolks as they cure.
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