Cured egg yolks are the parmesan of the poultry world. By burying raw yolks in a salt and sugar matrix, osmotic pressure draws out the water, yielding a dense, grateable puck of pure umami.

Master Rule: The balance of salt to sugar in the curing bed dictates the final flavor profile. Pure salt yields a harsh bite, while a 50/50 blend creates a nuanced, savory finish perfect for grating over pasta.

Configure Parameters

6 yolks
7 days

Calculated Targets

Total Curing Bed
600 g
Combined Mass
Kosher Salt
300 g
White Sugar
300 g
Oven Dry Time
1.5 Hours
Use the back of a spoon to create perfectly spaced divots in the curing bed before dropping the yolks in to prevent them from breaking.

Yolk Texture by Curing Time

Fridge Time Consistency Best Application
4 Days Jammy center, soft edge Spreading on toast, blending into sauces
7 Days Firm, fudgy Slicing thin over salads or tartare
10+ Days Hard, dense Microplaning over carbonara or risotto

Precision Master Protocol

  1. 1
    Step 1: Mix your calculated salt and sugar ratio thoroughly.
  2. 2
    Step 2: Pour half the mixture into a glass baking dish. Create small divots with a spoon.
  3. 3
    Step 3: Carefully separate the yolks from the whites, placing one intact yolk into each divot.
  4. 4
    Step 4: Gently cover the yolks completely with the remaining salt/sugar mixture. Wrap tight and refrigerate for the calculated days.
  5. 5
    Step 5: Dig out the yolks, rinse them gently under cold water, pat dry, and bake at 150 F for 1.5 to 2 hours until completely dry and firm.
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