How to Cure Egg Yolks

We’re Gong To Make Cure Egg Yolks.


  • Bonito Flake
  • Bay Leaf
  • Kosher Salt
  • Sugar
  • Lemon Zest
  • Dried Onion
  • Dried Garlic
  • Peppercorns
  • Asparagus



We’re going to need bonito flake and also bay leaf, kosher salt a line and then also some sugar so first.we’re going to take half of the kosher salt and put it into the food processor along with the bonito and the bay leaf the bay leaf is going to kind of bring that Irby flavor and the bonito is going to obviously bring that smoky flavor. Which is a really natural flavor that does really nicely with egg yolks and pour all of that mixture into your bowl that already has the sugar in and then we can add the rest of the salt as well here we have a standard like 9 by 13 baking tray take half of this mixture and pour it in here then using your lime as a tool we’re going to use the back of it.where it’s nice and round to kind of make divots in the salt to then drop the yolks in to gently so once you have the yolk separated from the white.


You’re going to drop it into the little divots that we made and then that way they’re going to nestle in there just really gently drop them in there the bonito and the bay leaf are just my personal touch to hearing egg yolk.some people use lemon zest. you can also use dried onion, dried garlic we’re going to gently cover these yolks with a salt can even see that the salt and sugar are starting to look a little bit like wet sand then that means that they are starting to absorb the liquids.I like to either mark in some way. where my yolks are you can simply use the top of your finger.I also use peppercorns.sometimes there’s basically anything to mark the spot where they are so,then we can just gently grab them up. we’re not going to plastic wrap it’s so tight because then moisture will start to condense these are ready for the refrigerator and they’re gonna be in there for 48 hours okay so,we’ve been prepping these for 48 hours first.


We’re gonna find the yolks themselves here’s one right here it’s always really exciting when you find them because it’s like little treasure and they’re so,bright orange and a little bit translucent gently with your finger first.we’re dusting off some salt and then we have a little pastry brush right here again.we’re doing the same thing once.we brush them off a little bit.we’re gonna grab a bulb of water and we’re gonna kind of gently dunk them using our hands just to get the rest of the salt off of them place and gently onto the tray so,I always love that with each of the they kind of take on a different shape each of them they’re slightly unique so,like this one you can see is a little bit more round and plump than the one that we took out before it and this one’s like really orange so, that’s pretty cool too right now they kind of look like really glossy apricots. which is also a good indicator that you’re on the right track so we’re going to take this tray.


We’re going to put it into the dehydrator at 140 degrees for two to three hours so,here we have the ones that have already been dried out a little bit and you can see that they’ve changed in texture a little bit that’s shininess that.we first had is a little bit gone and so,we’re going to take a small piece right here and we’re just going to use our fingers to kind of crumble a piece of it up and it tastes immediately smoky immediately herbaceous salty and sweet at the same time the most obvious technique to use the yolk is to grate it with a microplane.which we will do but also something that’s a little bit more interesting is using it to thicken dressings here.we just replace the raw egg yolk with the cured egg yolk so, it’s going to give a little complexity of flavor that smokiness the bay leaf is going to come through and then.we’re going to fortify the flavor of the yolk by grating a little bit more over the top so that there will be some bites that are a little bit more smoky.


Some that are a little bit more Oh basis in this bowl. we have asparagus in order to draw a little bit of the moisture out of them and make them a little bit more tender. we’re gonna use a bunch of Maldon salt and then. we’re gonna use the lime so,we’re doing here is actually kind of repeating a curing process but with a totally different ingredient obviously a simple plate of pasta is perfect as is but what’s kind of cool about this is it’s gonna take on some similar flavors like a carbonara because you have the egg yolk and also the smokiness from the bonito so it’s kind of like a vegetarian carbonara.