Salt-Cured Egg Yolks (Gourmet Finishing Salt)
This ancient preservation technique transforms ordinary egg yolks into intensely flavored, cheese-like garnishes that elevate any dish. The Murray River Salt draws out moisture while infusing the yolks with mineral richness. The result is a firm, gratable ingredient that adds umami depth and sophisticated flavor to pasta, risotto, salads, and more.
- DIFFICULTY: Medium (requires patience)
- 15 minutes active, 6-7 days curing
Ingredients
Serves: 4 cured yolks
Ingredients
- 4 very fresh egg yolks from room temperature eggs
- 1 cup Murray River Salt
- 1 cup caster sugar
- Optional: 1 tsp freshly ground black pepper or dried herbs
Method
- Prepare curing mix: In a medium bowl, combine Murray River Salt and caster sugar. Mix thoroughly until evenly distributed. The sugar helps draw out moisture while preventing the salt from being too aggressive. Add pepper or herbs if desired.
- Create the bed: Spread half the salt-sugar mixture in a shallow dish or container with a lid. The mixture should be deep enough to nestle the egg yolks.
- Make indentations: Using the back of a tablespoon, create four evenly spaced indentations in the salt mixture. Each should be deep enough to hold an egg yolk without it touching the bottom of the dish.
- Add yolks carefully: Separate eggs very carefully, ensuring no white contaminates the yolks. Gently place one yolk into each indentation. The yolks should be completely surrounded by the salt mixture but not touching each other.
- Cover completely: Gently spoon the remaining salt-sugar mixture over the yolks until they are completely buried. The coverage should be thorough – no part of the yolk should be exposed to air.
- Cure patiently: Cover the dish and refrigerate for 6-7 days. Resist the urge to check on them – disturbing the curing process can affect the final texture.
- Uncover and clean: After the curing period, carefully brush away the salt mixture from each yolk. They should feel firm and slightly rubbery. Rinse very gently under cold water to remove excess salt, then pat dry with paper towels.
- Final drying: Place yolks on a wire rack. Either dry in a low oven (65°C) for 2 hours, or air-dry in the refrigerator for another 24 hours. They’re ready when they feel firm throughout.
- Test and use: The finished yolks should be firm enough to grate but still have some give. Use a microplane or fine grater to create delicate shavings.
Usage ideas: Grate over fresh pasta with butter and herbs, finish risottos, add to Caesar salads, or sprinkle over roasted vegetables. A little goes a long way – the flavor is intensely savory and rich.
Storage: Wrap individually in paper towels and store in an airtight container in the refrigerator for up to 1 month. The yolks will continue to firm up slightly over time.
