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cured egg yolk recipe
- Total Time: 145 minutes
- Yield: 6 cured egg yolks 1x
- Diet: Gluten-Free, Dairy-Free
Description
This amazing cured egg yolk recipe transforms humble yolks into a vibrant, savory ingredient, glistening with rich color and deep umami. It’s a budget-friendly secret weapon to add sophisticated depth and gourmet flair to various dishes like pasta and salads.
Ingredients
Scale
- 6 large egg yolks
- 250 g (1 cup) fine sea salt
- 125 g (0.5 cup) granulated sugar
- 10 g (2 teaspoons) smoked paprika
- Zest of 1 medium orange
- 30 g (0.25 cup) shelled unsalted pistachios, for garnish
- 5 g (1 teaspoon) ground sumac, for crumble
- 5 ml (1 teaspoon) olive oil, for lightly greasing the baking sheet
Instructions
- Create Curing Mixture: In a medium bowl, whisk together 250 g (1 cup) fine sea salt, 125 g (0.5 cup) granulated sugar, 10 g (2 teaspoons) smoked paprika, and the zest of 1 medium orange until well combined. The mixture should smell wonderfully aromatic.
- Prepare Yolk Beds: Spread half of the curing mixture evenly in a shallow, non-reactive dish, like a glass baking pan. Use the back of a spoon to make six small indentations, ensuring they are spaced far enough apart for each yolk to rest.
- Nest the Yolks: Carefully separate the 6 egg yolks from their whites, making sure no white remains attached. Gently place one yolk into each indentation. This step is crucial for perfect curing.
- Cover and Cure: Carefully spoon the remaining curing mixture over the yolks, ensuring they are completely submerged. The yolks must not be exposed to air. Cover the container tightly with a lid or plastic wrap. You’ll feel a slight resistance as the salt begins to firm them up.
- Refrigerate for Curing: Refrigerate for 5 to 7 days. Check the yolks on day 5; they should feel firm and somewhat translucent, like a soft, semi-hard cheese, when gently pressed. (If they feel too soft after 7 days, they might need another day or two, depending on your fridge’s humidity.)
- Rinse and Dry Thoroughly: After curing, carefully retrieve the firm yolks. Gently rinse each yolk under a very slow stream of cold water to remove any curing mixture. Pat them extremely dry with paper towels, handling with care to avoid breakage. They will feel slightly tacky.
- Gentle Bake for Firmness: Preheat your oven to 75°C (170°F). Lightly brush a standard baking sheet with 5 ml (1 teaspoon) olive oil or line it with parchment paper. Arrange the dried cured yolks on the sheet, ensuring they don’t touch.
- Bake to Perfection: Bake for 1.5 to 2 hours, or until the yolks are firm throughout, with a consistency similar to hard cheese but still slightly pliable. They should not be brittle or crumbly. The color will deepen to a rich orange-red.
- Cool Completely: Turn off the oven and prop the door open slightly. Allow the cured yolks to cool completely inside the oven. This helps them dry out further and prevents condensation, giving you that ideal texture.
- Prepare Pistachio-Sumac Crumble: While the yolks cool, finely chop the 30 g (0.25 cup) shelled unsalted pistachios. In a small bowl, combine the chopped pistachios with 5 g (1 teaspoon) ground sumac. The crumble should look vibrant green and red.
- Serve and Garnish: Grate a cooled cured egg yolk using a fine microplane onto a clean, light-colored plate, or slice it thinly. Sprinkle the vibrant pistachio-sumac crumble generously over and around the yolk. This makes for an impressive, healthy addition to any meal.
Notes
The yolks should feel firm and somewhat translucent after curing; if too soft, extend curing time. Cooling completely in the oven helps dry them out further and prevents condensation.
- Prep Time: 25 minutes
- Cook Time: 120 minutes
- Category: Condiment
- Method: Curing, Baking
- Cuisine: General
Nutrition
- Serving Size: 1 cured egg yolk
- Calories: 70 calories
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 6 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 190 mg
Keywords: cured egg yolk, umami, healthy, gluten-free, dairy-free, budget-friendly, gourmet, easy, savory, condiment
