The Secret Thing You Never Thought to Do With Eggs

The Secret Thing You Never Thought to Do With Eggs: Eggs are a staple in most kitchens, renowned for their versatility and nutritional benefits. But beyond the sunny-side-up, scrambled, and boiled basics, there’s an unexpected way to use eggs that might just revolutionize your culinary experiments. Ever thought about curing egg yolks? This lesser-known technique transforms the humble egg into a gourmet ingredient reminiscent of hard cheese, with a unique flavor and texture that enhances a variety of dishes.

Why Cure Egg Yolks?

Elevating Flavors with Simplicity

Curing egg yolks involves drying them out with a mixture of salt and sugar, which draws out moisture and alters their texture. The result is a firm, cheese-like yolk that can be grated or sliced over salads, pastas, and more. It adds a rich, umami kick to any dish, combining the distinct essence of eggs with a new, deeply satisfying taste profile.

The History of Cured Egg Yolks

A Culinary Tradition

While curing egg yolks may seem like a modern gastronomic trend, it has roots in ancient preservation methods. Similar techniques have been used for centuries in Asia to extend the shelf life of eggs and enhance their flavors for various dishes.

How to Cure Egg Yolks

Your Step-by-Step Guide

Transforming your eggs into a gourmet addition to your meals is easier than you might think. Here’s how to do it:

1. Prepare Your Mixture

Mix equal parts of salt and sugar in a bowl. The quantities will depend on how many yolks you plan to cure, but a good starting point is 1 cup of each, which can cure about four yolks.

2. Bed the Yolks

Spread half of your salt-sugar mixture into a shallow dish. Make small wells in the mixture for each yolk to sit in, ensuring they do not touch each other.

3. Separate and Set

Carefully separate your yolks from the whites. Gently place each yolk into a well in your salt-sugar bed. Gently cover the yolks with the remaining mixture, ensuring they are completely covered.

4. Cure and Wait

Cover the dish with plastic wrap and refrigerate. The yolks should sit for at least four days, during which time the salt-sugar mixture will draw out moisture, firming up the yolks.

5. Rinse and Dry

After curing, gently remove the yolks from the mixture. Rinse them carefully under cold water, and pat them dry with paper towels.

6. Air-Dry for Perfection

Place the rinsed and dried yolks on a rack over a baking sheet. Allow them to air-dry in the refrigerator for at least a week. This step further hardens the yolks and intensifies their flavor.

Creative Ways to Use Cured Egg Yolks

Elevate Your Dishes

Once your yolks are cured and dried, the sky’s the limit. Here are some creative ways to use them:

– Grated Over Pasta

Just like parmesan, grated cured yolk can add a salty, rich finish to your favorite pasta dishes.

– Sliced Atop Salads

Add some texture and flavor to a fresh salad with thin slices of cured yolk.

– As a Finishing Touch for Soups

A little grated yolk can transform a simple soup into a gourmet experience.

Benefits of Curing Egg Yolks

Beyond Flavor

Aside from their unique taste and texture, cured yolks are a concentrated source of vitamins and minerals, including vitamin B12, vitamin A, iron, and selenium. They’re also a great way to reduce waste by preserving yolks that might otherwise be discarded in recipes that require only whites.


Curing egg yolks may be the secret technique you never knew you needed. It’s not only a novel way to use up extra yolks but also adds a gourmet twist to everyday dishes. Whether grated over pasta or sliced onto a salad, cured yolks bring a unique flavor profile that’s sure to impress.

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