Matthew's newest obsession is salt Cured Egg Yolk! So much so that lately our fridge is full of plates and bowls of salt and egg yolks leaving me no room to store any of our other food. If you don't believe me check out the video below of Matt showing you exactly how to make them. His excitement says it all! And, if I'm being a little honest, these are incredibly impressive and delicious. They are worth trying at least once.
What To Do With Leftover Egg Yolks?
Time after time we find ourselves making recipes where only the egg whites are needed, such as in our Low Carb Tortilla recipe. We often get emails asking us what can be done with all the leftovers yolks, and we have just the answer for you. Cure them! Not only is it something you've likely never tried or thought to do, but the flavorful outcome makes it worth all the time you invest in making them! We now like to have at least three or four on hand to give a flavor boost to some of our meals.
How Should You Use A Cured Egg Yolk
To be honest, the only way we've used our cured egg yolks thus far has been thinly sliced on salads, and it seems like it doesn't get much better. The yolks not only make all the other flavors in your salad pop, but add a nice little salty bite! However, the yolks would definitely be a great garnish grated on top of pastas, meats, veggies, you name it! The cooking process makes it soft enough to thinly slice, but hard enough to grate with a cheese grater.
Cured Egg Yolk
If you are looking for recipes to add the cured egg yolks to you should make our Fat Bomb Pasta! The simple, creamy Alfredo sauce would come to life even more with some cured egg yolk grated and mixed in. We've provided you the instructions to make a salt cured egg yolk below, however, you can get a little wild and make erythritol cured egg yolks too!
Recipe can be quickly added to MyFitnessPal - Search "KetoConnect - Cured Egg Yolk"
Cured Egg Yolk
Instructions:
- Make a thick layer of salt on a large plate.
- Using a spoon, make six dips in the salt where you will gently place the yolks. Make sure there is still a layer of salt at the bottom of the dip (yolk should not touch the plate).
- Crack each egg discarding the white and gently placing the yolk into each of the six dips in the salt.
- Layer the salt over all the yolks, submerging them entirely.
- Place in fridge for 48 hours.
- After 48 hours, remove the yolks from the salt (they should be solid at this point) and place on a baking rack.
- Bake in a 150 degree Fahrenheit oven (or the lowest your oven will go) for 2 hours.
- Remove after 2 hours, allow to cool and store in fridge.
How long can you store them?
You can store them for about a month in the fridge.
Do you reuse the salt? It seems so wasteful. I was curious if you had and have comments?
Thanks!
Michelle
No, you cannot reuse the salt since it will be very moist afterwards.
Can you just put the salt on a separate tray in the oven when you’re drying your eggs to remove excess moisture?
I’m not sure that would work, but you could try it.
It does not matter if it is very moist, you can use it for cooking and other things (scrub?) anyway!!
Michelle
America’s Test Kitchen says you can take the used salt and put it in a 200 degree oven to dry it out again and then use it for curing more eggs. They do say to only use it for curing, but at least there’s less waste this way.
Hi, do you cover them while they cure in the fridge? Thanks!
It’s not really necessary, but you can cover them if desired. I leave them uncovered.
Can the salt be re-used for the next batch?
Not really. It becomes very moist and won’t work well for the next batch.
Can the salt be reused?
No, it will be very moist and unusable afterwards.
Instead of using an oven,could a dehydrator be used?Also to dry the salt for a second batch?Also do you think that they might store in a freezer?
Yes, dehydrator should work great. Salt cannot be reused because it has absorbed moisture and will not absorb as much the 2nd time. They could store in the freezer, but it’s really not necessary. They last for a very long time in the fridge.
Do you rinse before putting in the oven?
No, just brush off the salt.
My oven only goes as low as 200, will this over cook the egg? What time should I reduce to?
200 is on the high side but it should still work ok. I would probably go for about 60-90 minutes in the oven.
Does it have a ‘warm’ setting? Might be better than 200 if you do
I was just wondering if I could just put these in my Excalibur dehydrator at 150F for the same amount of time, would they cook the same? Also, after they are baked, how are they stored in the fridge? Do you dump them into a plastic bag or other container along with their salt? Or can I re-use the salt to make more? And how long do they keep? Freezer? Sorry for so many questions, just want to explore my options.
I don’t know if you’re just not allowing my posts to pass moderation stage because they seem so dotty or what, because I haven’t seen them posted. BUT, I guess you think I just don’t pay attention because most of my questions are being answered in the videos and the comment sections. However, when I made my comments there were no other comments to read. Also, the video section said “Error setting up player – invalid license key”. Then as soon as I posted my comment I was able to view comments and the video, making me feel pretty stupid since many of my questions were resolved there. In which case, I guess I’m glad you moderated it out, to help me save face! LOL
And by the way, I forgot to say, I’m fascinated with this idea with the egg yolks, and yes I am interested in more such things. I want to get some good fresh eggs and do this NOW!
Maybe you can save the salt to be used for brines or to salt pasta water. I am using Himalayan Pink Salt for my egg yolks and may’ve the salt for brines after drying in the oven if possible. I also am using a silicon square candy mat with small slots to fill with the Himalayan pink salt, spoon depression – add yolk and cover yolk with salt to cure in the refrigerator. Less waste of salt this way. You may also be able to use mini muffin pans to cure the yolks in the same way. I also have some silicone mini muffin cups which I can use to cure the egg yolks which would also lessen the salt used. I am starting KETO in February and am so happy to have this site for recipes. Blessings, Anne
Love this! I can’t wait to try it! I vote for more experimentation!
A good way to keep these in the fridge and save on salt a bit would be to use one of those styrofoam egg cartons
There’s definately a lot to learn about this issue. I like all of the points you
have made.
In other recipes with salt and sugar I’ve seen they stay in the mixture for 7 days and no oven. Would that work with these salt only/Keto cured yolks too?
The oven helps dry them out more, so I am not really sure
Oh. My. Heavens! These look amaaaayzing! Can’t wait to try.
And yes, please share videos/recipes of “weird stuff” (as you put it).
OMG I am so excited to try these!
Why does the recipe say to use pink Himalayan sea salt but then the pictures and video use regular salt?