How To Make Easy Cured Egg Yolks

Ingredients

• 6 pieces Egg Yolks (large, fresh; separate yolks carefully)
• 2 cups Kosher Salt (coarse, for curing)
• 1 cup Granulated Sugar (helps balance saltiness)
• 1 tablespoon Coriander Seeds (toasted)
• 1 tablespoon Pink Peppercorns (toasted)
• 1 teaspoon Szechuan Peppercorns (toasted)
• 1 teaspoon Black Peppercorns (toasted)
• 4 leaves Bay Leaves (dried)
• 0.33 cup Dried Chanterelle Mushrooms (toasted and finely ground)
• 1 roll Plastic Wrap (for covering pan; beeswax wrap can be used as eco‑friendly alternative)

Instructions

1. Toast Spices and Mushrooms

   Heat a dry skillet over medium heat and toast coriander seeds, pink peppercorns, Szechuan peppercorns, black peppercorns, bay leaves, and dried chanterelle mushrooms until fragrant, about 3‑4 minutes, stirring constantly.

   Time: PT10M

   Temperature: 350°F

2. Grind Toasted Aromatics

   Transfer the toasted spices and mushrooms to a spice grinder or food processor and pulse until a fine powder forms.

   Time: PT5M

3. Prepare the Cure Mix

   In a mixing bowl, combine 2 cups kosher salt, 1 cup granulated sugar, and the ground spice‑mushroom powder. Whisk until evenly incorporated.

   Time: PT5M

4. Lay Cure in Pan and Make Indentations

   Spread half of the cure mixture evenly across the bottom of the baking pan. Using a spoon or the back of a small cup, press six equally spaced shallow indentations (do not pierce to the bottom).

   Time: PT5M

5. Place Egg Yolks

   Separate the egg yolks from whites by cracking each egg into a bowl, letting the white slip away, then gently scoop out the yolk with your hand. Carefully place one yolk into each indentation.

   Time: PT5M

6. Cover Yolks with Remaining Cure

   Sprinkle the remaining cure mixture over the yolks, ensuring each is completely surrounded. Press lightly to coat fully, then cover the pan tightly with plastic wrap (or beeswax wrap).

   Time: PT5M

7. Cure in Refrigerator

   Place the wrapped pan in the refrigerator (≈4°C) for 4‑6 days. Check after four days; if the cure looks dry, sprinkle a little extra cure mixture.

   Time: PT120H

   Temperature: 4°C

8. Rinse and Dry Yolks

   Remove the pan from the fridge, unwrap, and gently rinse each cured yolk under cold running water to remove excess cure. Pat dry with paper towels.

   Time: PT5M

9. Dehydrate Yolks

   Arrange the rinsed yolks on the dehydrator racks (or on a wire rack in a low‑heat oven). Set the dehydrator to 140°F (60°C) and dehydrate for 2 hours until the yolks are firm but not completely dry.

   Time: PT2H

   Temperature: 140°F

10. Cool and Store

    Allow the dehydrated yolks to cool to room temperature. Store them in an airtight container in the refrigerator for up to two weeks, or freeze for up to two months.

    Time: PT15M

Nutrition Facts

Calories

80

Protein

3 g

Carbohydrates

1 g

Fat

6 g

Fiber

0 g