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39 responses to “Salt Cured Egg Yolks”

  1. Lou

    Fratello,

    Can use them in place of yolks in recipes (taking salt into consideration, obviously)?

  2. diary of a tomato

    Brilliant way to magically transform egg yolks!

  3. MFree

    Is it okay if the yolk are touching while curing? Or do we need a large enough container to keep them separate?

  4. grassfood.

    This is brilliant! Such a great way to preserve eggs as well, when my chickens are laying heavily. Make meringues with the egg whites. :)

  5. Ouida Lampert

    Lovely.

    FYI, I have seen duck eggs (often) and goose eggs (not so often) in our local Asian market.

  6. mikio

    Does the external barrier of the yolk need to be intact, or could i maybe put multiple chicken yolks into some sort of combined chunk (salt mold?) to make a bigger block? Hope that made sense.

  7. Teala

    I knew you’d do something wicked cool with the goose eggs!!! When the eggs are curing in the salt, do you keep them in the fridge or???

  8. brhau

    This reminds me of the chicken “bottarga” at State Bird, which is also smoked. I will definitely try this!

  9. Joel Hansen

    Thanks Hank!

    I have so many duck eggs I don’t know what to do with them all and my two African Geese give my about four eggs a week this time of year.

    Cheers!

  10. Allan

    The color in the yolks is due to the volume of carotenoids the chicken eats. Wild chickens get this from bugs and seeds, and it would make sense that ducks and geese have yellower yolks than chickens – the same way flamingos turn pink from eating shellfish.

    In most modern agriculture, the volume of carotenoids is precisely controlled and measured. It’s primarily consumer preference across countries, not difference in agriculture methods. If you’re raising chickens, you can add marigold extract to their feed to get that same dark golden color.

  11. johanna

    That is SO cool! Thanks! Something fermented I can easily do at home, and it makes so much sense — yolks are basically the ‘milk’ or ‘cheese’ of fowl. I bet it tastes amazing, too. Wow, i’m floored. So much to discover of the food in other cultures, i doubt there is anything that hasn’t already been done somewhere! Thanks again for this (and sorry for the gushing ;)

    jg

  12. johanna

    In response to Allan about Ag methods, and speaking as a veterinarian: Ag methods absolutely DO make a difference in yolk quality, and overall egg quality in addition. there has been enough research comparing the content of wild and truly pastured eggs compared to caged, commercial fed chicken eggs to show that.
    Vit E, Omega 3,6,9 fatty acid ratios, Vit A and beta-caroteine, B-vits, as well as other nutrients are far better in truly pastured eggs. Also, seeds and grains don’t provide a lot of carotenoids. vegetable matter and insect parts do. Yes, one can feed marigold extract to chickens, one might get darker yolks (I’ve haven’t seen research on that). but that does not necessarily reflect higher nutritional quality.

  13. Ward Horack

    For brhau/Hank Shaw,

    I had the same thought about bottarga. Has anyone tried combining salt-cured egg yolks and bottarga with melted butter grated over spaghettini?

    Ward Horack
    London

  14. chanman

    This reminds me of the salted eggs and egg yolks (usually duck) used in Chinese cooking.

    As for uses, how about grated into pierogi filling?

  15. Crystal Gonzales

    Hi Hank,

    What a great insight. We cure a lot of things at The El Dorado Meat Collective but haven’t yet cured egg yolks. We usually buy duck and goose eggs from our local co-op or direct from local farms…chicken eggs too. I can no longer cook with the thin, watery, flavorless yolks of the mainstream grocery store – and agree that the color is only the tip of the iceberg with good eggs, far more nutrition, much richer taste, and much better texture in cooking.

    Not sure, but I’m thinking that the cured yolks would still add a “custard-like” consistency to any sauces you add it to, along with the more concentrated flavor and salt. Of course, you can use fresh eggs for the consistency, but I think I’m going to play around with it and see what new recipes I can come up with.

    Thanks!

    Crystal & Jon

  16. Sam

    This is fantastic. I can’t wait to try this. What is the texture and consistency of the cured eggs like? Could they be sliced or would they crumble. If they crumbled I think they would make a cool addition to a salad. If they could be sliced then I’d serve them with charcuterie.

  17. PWC

    Think it would work with ostrich eggs?

  18. Nicole Novak

    Got this in the works. This couldn’t be simpler and I can’t wait to hear the comments from the family regarding the little cheesecloth balls hanging in the fridge. Thanks so much for all the cool and rewarding recipes!

  19. Jennifer Rollins

    I think you could use these in the many Chinese recipes that use salted duck eggs. For example, there is a lovely soup which has a base of chicken stock, a bit of pork and preserved mustard greens. The final flourish to the soup is salted duck yolk which is kind of sticky but when cooked in the soup goes firm like normal hard boiled eggs. It adds a great umami hit to the soup.

  20. Lynn Pell

    Having a fresh supply of Turkey eggs, I will definitely try this.
    Thank you!

  21. Lynn Pell

    Having a fresh supply of turkey eggs, I will definitely try this. Thank you!

  22. Wynonah

    So amazing!! Am going to have to try this soon. Egg whites freeze well, so if you don’t have a use for them right away (aren’t making meringues, or angelfood cake) you can freeze your whites in baggies or chicken eggwhites fit each to a standard icecube tray ‘cube’. If you can get the larger egg whites to freeze in cube trays then you know you have that number of tablespoonfuls of eggwhite for use inthe future (one cube=one chicken egg). Just saying, there’s options for the whites!! :D … Now, to find local goose eggs!!!

  23. Susan

    Is salting egg yolks a modern or traditional food preservation technique? The recipe above seems modern (using refridgeration).

  24. Jan's Sushi Bar

    Question: when you say, “Wrap the yolks loosely in cheesecloth and hang them in the fridge until they are dry, about 7 to 14 days” do you mean pile them all together in the cheesecloth, or wrap and hang them separately? I’m making gum paste (I decorate cakes as a sideline), using 8 egg whites, and was wondering what to do with the yolks. This looks like the answer – I love fermenting and curing food myself.

  25. Lisa

    Oh, man, I’m definitely going to make these! And I’m going to grate them over MOREL RISOTTO.

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  27. Mark Medina-Rios

    Egg Yolk Bottarga, i have been making for a while in my restaurant. I blend the yolks, shape a sous vide bag like a piece of bottarga and pour the yolk in, sealing it shut. They are then cooked sous vide 72C for 35 minutes, cooled in an ice bath. It is now set enough to salt and dry but not discoloured

  28. Viola

    Hank, I need ideas for what to do with egg whites other than using them to make desserts. Do you have any savory recipe suggestions for using leftover egg whites?

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  30. SanDiegoCathy

    Sure enjoyed this! Just had a pasta carbonara of sorts, using only the shredded cured egg yolks-no raw. I’m thinking it would be delicious on a Caesar Salad. Thank you Hank!

  31. Carlton

    Is it OK to go ahead and hang them if they are still a little “wet” one face? I just unburied mine and noticed a few are still a little runny, they were buried in salt for 7 days while I was out of town. I went ahead and wrapped & hung them, but want to make sure I’m not inviting disaster and should start over!

  32. karen

    I have done the salting side of things, and have hung them in the fridge for 10 days, but they are not hard, they are gelatenous in the centre and not able to be grated or chopped due to this texture… Have I done something wrong or just not long enough drying them?

  33. Sarah Galvin (All Our Fingers in the Pie)

    Making this now. I don’t have lovely dark yolks but I am making macarons for a wedding and want to try this.

  34. Chris Battaglia

    I fry up the egg whites with a little shredded cheddar cheese and then mix it up with the dogs dinner. She loves it.

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