Description
Salt cured egg yolks are a rich, umami-packed kitchen secret. These golden gems are easy to make and perfect for grating over pasta, toast, or salads. With just a few pantry staples and some patience, you can create a gourmet topping that rivals parmesan.
Ingredients
Scale
- 6 egg yolks
- 4 tablespoons smoked paprika
- 2 cups salt
- 2.5 cups sugar
- 3 tablespoons black pepper
- 2 tablespoons crushed rosemary
Instructions
- In a bowl, mix salt, sugar, smoked paprika, black pepper, and crushed rosemary.
- Spread half of the mixture into a shallow container. Use the back of a spoon to create six small wells.
- Carefully separate the yolks and place one yolk in each well.
- Gently cover each yolk with the remaining curing mixture until fully buried.
- Cover the container with a lid or plastic wrap and refrigerate for 6 days.
- After curing, remove the yolks, gently brush off excess mixture, and rinse lightly if needed. Pat dry thoroughly.
- Place yolks on a wire rack and dry in the fridge uncovered for 2–3 days until firm and grateable.
- Store in an airtight container in the fridge or use immediately.
Notes
- Use the freshest eggs for the best texture and flavor.
- Fully dry the yolks before storing to prevent spoilage.
- Grate over pasta, toast, rice bowls, or salads as a finishing touch.
- Try experimenting with different herbs or spices in the cure.
Nutrition
- Serving Size: 1 yolk
- Calories: 60
- Sugar: 1g
- Sodium: 450mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 180mg