399 Thousand Search Results on Google, but We Bet You’ve Never Heard of This!

Salt Cured Eggs Getting Ready to Be Dried In Cheesecloth.Cured Egg Yolks . . . yeah, they’re a thing. They’re a thing top Salt Cured Egg Yolks Hanging To Drychef’s are using in their restaurants to add rich complexity and flavor to things you’d never imagine. Now you can too . . . and why not? It’s easy! Grate them over pasta, thicken a homemade salad dressing, and most interesting to Cory and I . . . use them like a hard cheese. You heard that right, from what we’re hearing from our friend’s over at Leite’s Culinaria, they’re an incredible substitute for Parmesan! This “substitute for parmesan” thing was so intriguing to us, we’re trying it out this weekend! Mostly because, in my (Andrew’s) opinion, there is no adequate substitute to the king of the cheeses! We’ll see about that!

Have yolks left from a recipe? Get curing. Don’t want to wait? Cure the yolks and freeze the whites in ice cube trays.



  • 1¾ cups kosher salt
  • 1¼ cups sugar
  • 4 large egg yolks
  • Nonstick vegetable oil spray


Whisk salt and sugar in a medium bowl to combine. Evenly spread out half of salt mixture in an 8×8″ glass baking dish. Using the back of a tablespoon, create 4 depressions in salt mixture, spacing evenly. Carefully place an egg yolk in each depression. Gently sprinkle remaining salt mixture over yolks and tightly wrap dish with plastic. Chill 4 days.

Preheat oven to 150°. Brush salt mixture off each yolk, then carefully rinse under cold water to remove any remaining salt (yolks will be semi-firm, bright, and translucent). Gently pat dry with paper towels.

Generously coat a wire rack set inside a rimmed baking sheet with nonstick spray; place yolks on rack. Dry out in oven until opaque and texture is like a firm Gruyère cheese, 1½–2 hours. Let cool. (Alternatively, if your oven doesn’t go that low, you can dry out eggs in an unheated oven for 2 days.)

Finely grate cured egg yolks over soups, pastas, or salads as you would a hard cheese.

Do Ahead: Yolks can be cured 1 month ahead. Place in an airtight container and chill.f

Check out this short video on some great tips and recipe ideas for cured egg yolks!

Article credit: bonappetit.com

Photo credit: our friend Austin Morris from Leite’s Culinaria


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