Cured Egg Yolks
Author: Marla Hingley
Prep time: 96 hours
Cook time: 2 hours
Total time: 98 hours
  • 1¾ cups kosher salt
  • 1¼ cups sugar
  • 4-6 eggs
  1. Mix together the salt and sugar and pour half of it in a container that is at least 5" deep (like a round casserole dish or sealable plastic container).
  2. Make 4-6 depressions in the mixture, depending on the size of your container.
  3. In a separate dish, crack the eggs placing the whites* in a dish and the yolks into each of the depressions.
  4. Gently spoon the remaining salt/sugar mixture around each egg and then over each to cover completely with a thick layer. This is what is going to absorb the moisture from the yolks, so be sure to have at least an inch of the mixture above and below each yolk.
  5. Seal container and place undisturbed in fridge for 4 days.
  6. Take a spoon and gently lift out each yolk. Brush away the excess salt/sugar mixture then gently run under cold water to remove all traces of the mixture.
  7. Place yolks on a greased wire rack (over a baking pan) and bake at 150°F for 1½-2 hours. If your oven doesn't go that low, set it to it's lowest setting then use a wooden spoon to keep the door cracked a bit.
  8. Allow to cool completely before using a microplane (or fine grater) to grate over salads, pasta, baked potatoes, soups or casseroles. You can use a sharp paring knife to peel the 'skin' off, or use whole as is.
  9. Wrap each yolk individually in plastic wrap and store in the fridge for up to 3 months.
Egg whites can be frozen and used later, they will whip up just fine once defrosted.
Recipe by Gluten Free Club at