Salt-Cured Egg Yolks
Why This Recipe Works
by Tim Chin
Any chef worth her salt (-cured yolks?) knows that transforming inexpensive, readily available ingredients into something special is the key to making memorable dishes. One of the best examples of this practice is the salt-cured egg yolk. The process is dead simple: Separate yolks, pack in salt and sugar, wait, rinse, dry in the oven, and use. Like a hard cheese, cured yolks can quickly add savory depth and complexity to a wide range of foods—soups, salads, pastas, and even meats.
Like all curing, this recipe relies on osmosis—water in the yolks travels through the yolk membrane to the surrounding cure. Our recipe, which cures for a week, yields dry, firm yolks that lose almost 50 percent of their weight in water, which greatly concentrates fat and flavor.
Photography by Steve Klise
Food Styling by Kendra McKnight