Make Salt-Cured Egg Yolks to Grate Over Dishes

Reader Contribution by Nicole Wilkey and Flicker Farm
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How beautiful are these golden, jewel-toned yolks! A few years ago I came across a recipe for Salt Cured Egg Yolks and gave them a try. It’s a fun way to preserve extra yolks, a tasty way to finish off dishes with a little extra flavor, and they make great gifts for all of your foodie friends and family.

Salt curing is nothing new, it’s a very traditional way of preserving food. I found some recipes that had mostly sugar, with a little salt; some with mostly salt, with a little sugar; some with flavored salts.

I’m kind of a puritan when it comes to food, if you use good ingredients, there is no need to complicate a good thing. For me, simple is best. For example: I like chocolate-chip cookies, I’m not really a fan of chocolate chip-pumpkin-caramel-butterscotch cookies. It’s too much, just keep it simple friends! So for this recipe, I stayed simple: salt and egg yolk. That’s it. You can do what you like, this is just how I did it.

The result is nothing short of delicious! Just as you would grate Parmesan cheese over a dish, grate these salt cured yolks over meat, pasta, salad or veggies for a salty, savory and rich garnish. In addition to flavor, you’ll get added nutrition as chicken egg yolks are rich in healthy saturated fat, phospholipids, antioxidants {such as carotenoids and phosvitin}, Vitamins A, D, E, B1 {Thiamin}, B2 {Riboflavin}, B6, B9 {Folate}, B12, Choline, Calcium, Iron, Phosphorus, Zinc and Selenium.

Salt Cured Yolks


Pastured egg yolks, any quantity {chicken, duck, turkey…any yolks will work!}

Kosher salt, a lot!


1. In a baking dish/cookie sheet, spread salt to cover the bottom of the dish with 1/4″-1/2″ salt. You can also make indentations in the salt with a spoon to help the yolk stay put.

2. Crack the egg, separating and discarding the whites for another recipe. Gently, without breaking the yolk, place the yolk on the salt bed. If a yolk breaks, just mound up the salt around it to form a barrier to keep it from spreading.

3. Once all your yolks are in the salt bed, cover each yolk completely with about 1/2″ of salt. Don’t leave any yolk showing.

4. Place uncovered in the fridge for 10 days. The salt will soak up the liquid and concentrate the yolks.

5. Check your yolks at 10 days, they should have the consistency of a gummy candy. They may still be a little sticky, that’s OK!

6. Once you have that gummy candy consistency, rinse the yolks in cold water to remove the excess salt. Place the yolks on a cooling rack (sprayed with non-stick spray) and place in a 170 degree F oven for two hours.

7. Once two hours has passed, turn off the oven & let yolks remain inside the oven until cooled to room temperature.

At this point, the yolks should be very firm. The best part – they are now ready to use! Using a microplane or fine grater, grate the egg yolks just as you would grate Parmesan cheese over your food. Keeps in the refrigerator {covered} for 6 months, possibly longer, enjoy!

Nicole Wilkey transitioned from a corporate job to small-scale farmer in 2015. Since then she has run California based Flicker Farm to accommodate meat pigs, mini Juliana pigs, pasture based poultry and sells goats milk soap and lotion on Etsy. Connect with Nicole on Instagram and Facebook, and read all of her MOTHER EARTH NEWS posts here.


This isn’t a typical egg cookbook or guide to raising chickens, Epic Eggs takes a deep dive on the eggs themselves and tells you how to raise birds that will produce the best eggs you’ve ever seen. It may be true that most poultry found on small homesteads or in backyards especially are viewed as pets, but they are inarguably pets with benefits–namely eggs. In Epic Eggs, homesteader and writer Jennifer Sartell looks at the eggs of the most common types of poultry you’d find in your backyard: chickens, ducks, geese, turkeys, guineas, and quail.

Don’t jump to conclusions! This isn’t an egg cookbook or a guide to raising poultry. Sartell delves into the eggs themselves and explains reproductive systems, egg anatomy, and how and why different colors are distributed to egg shells. Sartell will show you a variety breeds of birds, and what sizes, shapes, and even colors of egg they produce; from white to blue, brown, chocolate, olive, and speckled, plus heritage breeds and how to breed for specific colors.

Illustrated with fantastic color photography of eggs and their birds, Epic Eggs goes on to address how to optimize living conditionsand diet for the healthiest and most-flavorful eggs, the process of grading and storing eggs, and the eternal washing debate. There’s also discussion of nutrition, baking, cooking, preserving, pickling, and dehydrating. The book ends with advice for homesteaders looking to create business plans and a section on troubleshooting. Order from the MOTHER EARTH NEWS Store or by calling 800-234-3368.

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