Homestead Salt-Cured Egg Yolks; Home Preservation

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Making homemade salt-cured egg yolks is an easy process. Using only three ingredients and takes about 5-7 days to cure.

Home Preservation of Salt-Cured Egg Yolks

You’ve heard of salt cured ham but what about salt-cured eggs? Before refrigeration was invented our ancestors used to preserve and can all their own foods.

Preserving our foods today is clearly by choice as we have the amenities of surviving because we have electricity.

So Why Make Cured Egg Yolks

For one thing just attempting to make something different like salt-cured egg yolks is unique, interesting and yet fun.

Not to mention it’s super simple and it adds a little flavor to a wide range of dishes. Simply grate cured eggs on salads, soups, pasta and even add to your favorite meats.

The egg yolk, which is the good part of the egg; the yellow part, is rich in vitamins A, D, E, K, folate and vitamin B12.

So why make salt-cured eggs? Well, why not?! I think everyone should make salt-cured eggs at least once in their life.

Making Salt-Cured Egg Yolks

Making homemade salt-cured egg yolks is an easy process. Using only three ingredients and the process takes about 5-7 days to cure. Perfect recipe for the homestead.

If you’re not careful you may even forget you have egg yolks curing in the refrigerator at all but I seriously doubt it!

If you are anything like me you will be checking the status of your egg yolks daily as they are curing. I know because I sure did.

How to Make Salt-Cured Egg Yolks

About 1 year ago I saw a picture of salt-cured egg yolks on Instagram. The eggs were beautiful and since I had never even heard of salt-cured egg yolks I wanted to give it a try. So, here it is! This recipe was inspired by America’s Test Kitchen.

The salt and sugar mixture will pull the liquid fluid from the yolks leaving the yolks somewhat dry.

Ingredients:

• 1 pound kosher salt
• 1 pound granulated sugar
• 12 large farm fresh egg yolks

Directions:

In a blender, Vitamix or food processor pulsate salt and sugar until fine consistency.

Then, using a kitchen scale, transfer 14 ounces of the salt mixture to an 8-inch baking pan and shake pan to create an even layer.

Using a whole egg, make 12 evenly spaced ¼-inch-deep indentations in salt bed by pressing bottom of egg gently into salt mixture. 

Working with 1 egg at a time, crack eggs, separate yolks from whites, and gently transfer yolks to indentations in salt bed.

Note: Save egg whites for later use in making my recipe for Grandma’s Angel Food Cake.

Carefully pour remaining salt mixture evenly over yolks. Wrap pan with plastic wrap and refrigerate until yolks are firm and dry (about 6 to 7 days).

By the 6th or 7th day the egg yolks should be dry and firm.

Preheat oven to 200 degrees Fahrenheit.

Remove yolks from salt mixture, brushing off excess salt, and gently rinse in cool water just long enough to remove the salt. Pat yolks dry with paper towels and transfer to a wire rack. Transfer rack to oven and bake until exteriors of yolks are dry to touch, 30 to 40 minutes.

Grate or thinly slice yolks and sprinkle on your favorite dishes, from pasta and risotto to roasted vegetables and buttered toast. (Cured yolks can be refrigerated in airtight container for up to 2 weeks).

I AM EXCITED YOU ARE VIEWING THIS RECIPE ON HOW TO SALT-CURE EGG YOLKS AND WOULD LOVE TO SEE HOW IT TURNS OUT SHOULD YOU DECIDE TO MAKE IT! BE SURE TO USE THE HASHTAG ON SOCIAL MEDIA! 

#JETTSKITCHEN

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Homestead Salt-Cured Egg Yolks; Home Preservation

Making homemade salt-cured egg yolks is an easy process. Using only three ingredients and takes about 5-7 days to cure. Perfect recipe for the homestead.

Course condiment

Cuisine American

Keyword cure, egg yolk, eggs

Prep Time 10 minutes

Cook Time 40 minutes

Cure in refrigerator 7 days

Total Time 7 days 50 minutes

Servings 12 egg yolks

Author jettskitchen.com

Ingredients

• 1 pound kosher salt
• 1 pound granulated sugar
• 12 large farm fresh eggs

Instructions

1. In a blender, Vitamix or food processor pulsate salt and sugar until fine consistency.

2. Then, using a kitchen scale, transfer 14 ounces of the salt mixture to an 8-inch baking pan and shake pan to create an even layer.

3. Using whole, in-shell egg, make 12 evenly spaced ¼-inch-deep indentations in salt bed by pressing bottom of egg gently into salt mixture. 

4. Working with 1 egg at a time, crack eggs, separate yolks from whites, and gently transfer yolks to indentations in salt bed.

5. Carefully pour remaining salt mixture evenly over yolks. Wrap pan with plastic wrap and refrigerate until yolks are firm and dry (about 6 to 7 days). By the 6th or 7th day the egg yolks should be dry and firm.

6. Preheat oven to 200 degrees Fahrenheit.

7. Remove yolks from salt mixture, brushing off excess, and rinse gently in cool water. Pat yolks dry with paper towels and transfer to a wire rack. Transfer sheet to oven and bake until exteriors of yolks are dry to touch, 30 to 40 minutes.

8. Grate or thinly slice yolks and sprinkle on your favorite dishes, from pasta and risotto to roasted vegetables and buttered toast. (Cured yolks can be refrigerated in airtight container for up to 2 weeks).