How to Cure Egg Yolks

1. 1

   Mix Salt & Sugar

   2 min

   Combine equal parts fine sea salt and granulated sugar in a shallow, airtight container.

2. 2

   Form Wells

   1 min

   Scoop out small indentations in the salt-sugar mixture, spaced evenly apart for each yolk you plan to cure.

3. 3

   Add Yolks

   3 min

   Carefully separate egg yolks from whites and gently nestle each yolk into its own prepared well.

4. 4

   Bury Yolks

   1 min

   Gently cover the yolks completely with more of the salt-sugar blend, ensuring no yolk is exposed to air.

5. 5

   Cure in Fridge

   5 days

   Cover the container and refrigerate for 5 days, until the yolks are firm and translucent, similar to a gummy candy.

6. 6

   Clean Yolks

   5 min

   Carefully remove cured yolks, rinse gently under cold water to wash off all curing mixture, then pat very dry with paper towels.

7. 7

   Dehydrate Firm

   3 hr

   Place yolks on a wire rack and dehydrate at 150°F (65°C) or in a very low oven for 2-4 hours until rock-hard and ready for grating or shaving.