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Cured egg yolk

130 grams

coarse salt

100 grams




Mix the coarse salt with the sugar. Then cover the bottom of a tray with this mixture and make 4 small dimples. Now separate the eggs and transfer the yolks into the dimples. Then cover the yolks completely with the salt mixture. Once that’s done keep it in your fridge for 3 days. After that remove the yolks from the cure and clean them in some lukewarm water. Now let them dry at 60 degrees Celsius for around 8 hours. After that keep them in the freezer until you need them.


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