How to make simple Cured Egg Yolks at home

By Ethan Chlebowski

Ingredients

Instructions

1. Mix the salt, sugar and Calabrian chili powder in a large bowl. Spread half the salt mixture in a baking dish or container.
2. Make four dimples in the salt with a spoon or an egg. Separate the yolks from the whites and save the whites for another use. Place one yolk in each dimple, then sprinkle the rest of the salt mixture over them until fully covered.
3. Cover the container and refrigerate for 4-6 days, until the yolks are firm but still slightly gummy.
4. Preheat the oven to 180°F (82°C) or its lowest setting. Brush the salt off each yolk, rinse with water and dry lightly with a paper towel.
5. Set a wire rack on a baking sheet and grease it with vegetable oil. Place the yolks on the rack and dry them in the oven for 45-60 minutes, until opaque and firm like hard cheese. Let cool before using.
6. Alternatively, wrap the yolks in cheesecloth and hang them in the fridge for another 4-7 days, until firm.

Summarized from Ethan Chlebowski's video. Watch it for the details.

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