For years I've been seeing photos and recipes for salt-cured egg yolks. Although I have been raising chickens and ducks for quite some time, I never thought to toss a yolk under a bed of salt.
This simple recipe uses salt and time to dry out the yolk and make it firm to the touch, much like bottarga, the Italian fish roe version which is traditionally used over pasta for its salty cheese like taste and texture.
Down below is the most basic version of this simple technique. Some will add a touch of dried sweetener to help offset the saltiness. You can also play with additional seasonings, adding minced citrus zest, spring tips from conifers like spruce + fir, or ground chili for a touch of spiciness.
Cured Egg Yolk
- 1 or more goose, duck, or chicken egg yolk
- 1 pound of sea salt (you won't need all of it)
- butchers twine
- For each yolk you wish to cure, make a 1/2 inch circular pile of salt in a non reactive Pyrex container. Use a spoon to make a small depression in the salt.
- Crack the egg and carefully separate the yolk from the white. Gently place the yolk into the depression. Repeat with the remaining eggs.
- Take the extra salt and completely cover the yolk by at least a 1/4 to 1/2 inch.
- Transfer the container over to the fridge and store there for a week.
- After seven days, remove the containers and carefully retrieve the yolks, using a towel to dust off as much salt as you can.
- Wrap the yolks in cheesecloth then tie with butcher's twine and hang in a cool, dark spot in your home for another 7-10 days. You can do this part in your fridge as well.
- Once complete, you can store your cured yolk at room temperature for a month, maybe longer. Although, I used mine up pretty fast, so unsure exactly how long they will last.