Science Experiment…


I read about this recipe for salt cured egg yolks in Bon Appetit via Pinterest. According to the recipe you can cure egg yolks in salt, just like bacon or salmon and then use it later on. The recipe claims that the cured yolks are creamy and rich ( what yolks aren’t) and will add a layer of “carbonara” like the pasta dish, even when you don’t have carbonara.It will definitely add the 5th taste, “umami”, to your dishes.

The recipe is probably the simplest you will ever make. Mix a cup and a half of kosher salt with half cup of sugar. This mixture is enough for 4 eggs. Split the mixture in half and set half aside to cover the eggs.

Using whole eggs, make little dents or cups in the salt/sugar mixture to hold the egg yolk.

Carefully crack your eggs, one at a time and separate the white from the yolk. Put the whites into a container to use later for scrambled eggs or omelettes. Gently place each yolk into an indentation. Use the second half of the mix to cover the yolks. Cover the container tightly and place in the fridge.


After 4 days, use your fingers to gently remove the yolks from the salt/sugar mix. Don’t squeeze them or use a sharp object to do this. They will have the consistency of delicate Gummy Bears. Rinse the yolks under cold water. It’s ok if there is a little bit of salt mixture clinging after you rinse them.


They will be almost translucent and look like large candies. While not rock solid, they will hold together really well. Place them on a baking rack on a sheet pan and place in a 150° oven for 2 hours. If your oven doesn’t go as low as 150° ( mine doesn’t) just set it for 170° for 1.5 hours. If you have a convection oven, you can use the fan feature for this because dry is what you want.


Once you have them dried out, seal them in a jar with a lid and place back in fridge to use when you desire. What will you use the cured yolks for you might ask?


Well, I’ll tell you.

I sweated some onions and bacon in a skillet and then added shaved brussel sprouts until they were soft. Meanwhile on another burner, I’m cooking some spaghetti.  I added a little pasta water to the pan to simmer the sprouts. The pasta water will also help tighten the sauce in a little bit. Once the pasta is cooked, drain it and add to the skillet and gently fold the pasta in with the sprouts. Add about 1/4 cup of cream and 1/4 cup of shredded parmesan cheese and turn the heat up on the burner.  Move the mixture to keep from burning, but in about 5 minutes the cream and cheese will tighten up into a yummy sauce.


I snipped some sundries tomatoes on top and then grated the cured egg on top of that. I would not normally mix brussel sprouts and eggs, but the creamy accent of the cured eggs is just the right finishing touch.

Now I’m plotting what else I can use it on!


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