Salt-Cured Egg Yolks

Turn your yolks into a salty, tasty addition for pasta, salads and more with this old-school curing technique.


  • 1 1/2 cups kosher salt
  • 1 1/2 cups sugar
  • 6 egg yolks


  1. In a bowl, combine salt and sugar. Transfer half the mixture into a small baking dish or sealable container and spread evenly. Use a whole egg to create 6 indentations, big enough to fit the egg yolks. Gently place one egg yolk into each well. Carefully cover the yolks with the remaining salt and sugar mixture. Cover with plastic wrap and refrigerate for 5 days.
  2. Once firm, preheat oven to 175°F and set a wire rack on top of a baking sheet. Lightly spray with oil. Remove the yolks, carefully brush off the salt/sugar mixture, and rinse under cold water. Pat dry with paper towel and place on the wire rack.
  3. Bake for 1-2 hours or until the outside is dry. Grate or slice on dishes like avocado toast, salad, or pasta!