Cured Egg Yolks Recipe

August 15, 2017
Cured Egg yolks

Cured Egg Yolks – Easy as 123!

I think it’s no secret to my friends and family that I love experimenting with food, often taking them as test subjects to taste my ‘devilish creations’. Currently, I think the food trend lies more in eggs, like onsen eggs or egg yolk confit – maybe even eggs Benedict, but I might be pushing it a little too far there – so I decided to try something a little different, uncommon to most people. I searched online and found a cured egg yolk recipe by Bon Appétit and it gave me an idea on how I want to do my cured egg yolks!

Cured Egg yolks

Day Zero

Cured Egg Yolks

Day Two – Ready!

The chef in Bon Appétit used bonito flakes which gives the egg yolks a distinct smoky flavour and fresh bay leaves for that herbi-licious note! But, instead of using bonito flakes I used smoked paprika to get the smoky flavour into the yolks! I was inspired by what I learnt in school, and I remembered ‘curing’ duck leg for Duck Leg Confit, using salt, pepper, and juniper berries. So I added juniper berries which provides a tart and piney note to the yolks!

Cured egg yolks

Dry out the yolks at 55-65 degrees Celsius for 2-3 hours

Cured egg yolks

Dried yolks glistening beautifully

After curing it for 2 days, I dried it in the oven at 65 degree Celsius for 2.5 hours, and grated it on top of my spaghetti carbonara for added flavour, giving the pasta a little boost!

Cured Egg Yolks Recipe
Recipe type: Others
Cuisine: Western
Prep time: 
Cook time: 
Total time: 
Cured egg yolks for soups, salads or pastas! Great substitute for cheese!
  • 4 no. Egg Yolks
  • 100g Salt
  • 100g Sugar
  • 1 tps Ground Nutmeg
  • 1tps Paprika
  • 5 no. Juniper Berries
  • 2 pcs Bay Leaves
  1. Crush juniper berries and tear bay leaf into small pieces
  2. Mix all the curing ingredients together and lay half the mixture on a plate or box
  3. Using the egg shells, make indents on the mixture, 3cm apart of each other
  4. Separate the egg yolks from white and carefully place them in the indents
  5. Cover the eggs fully with the rest of the mixture.
  6. cover the loosely with cling wrap and let sit in fridge for 2 days
  7. After 2 days, carefully take out the yolks and rinse before placing them on a tray
  8. Dry out the yolks in the oven at 55-65 degrees Celsius for 2-3 hours and cool
  9. Grate over salad, soup or pasta as you would with any hard cheese!
As Bon Appétit suggests, the cured yolks can also be added to salads or soups as well! To store, just place them in an airtight container.


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