How to cure egg yolks: The Condiment You Didn’t Know You Needed

Ever wondered what to do with all those extra egg yolks? In this video, I’ll show you how to cure egg yolks at home — a simple, old-world technique that transforms them into a rich, umami-packed condiment that grates just like parmesan cheese.

Cured egg yolks are not only delicious but also nutrient-dense, preserving all the goodness of pasture-raised eggs in a long-lasting form. They’re perfect for topping salads, pasta, roasted veggies, or even avocado toast.

🔸 Learn how to make the curing mix
🔸 How long to cure and dry the yolks
🔸 How to store and use them
🔸 Why this technique is genius for seasonal egg abundance

This is farm-to-table living at its most creative — real food, real nutrients, real flavor.

🧂 Ingredients:
4 egg yolks (pasture-raised eggs are best)
1.5 cups sea salt
1.5 cups organic cane sugar (or coconut sugar)
( add half cup extra cure for every 2 additional egg yolks ensuring enough cure to fully submerge yolks)
🔁 This salt/sugar mixture is reusable — see below!

🔥 Drying Options:

In the Oven:
Place yolks on a wire rack set over a baking sheet.
Bake at 175°F (80°C) for 1.5 to 2 hours, or until firm and sliceable.

In a Dehydrator:
Set to 140°F (60°C) and dry for 6–8 hours, or until yolks are firm and grate like cheese.

🔁 How to Reuse Your Salt/Sugar Mix:
After curing, spread the used mix onto a baking sheet and dry it in the oven at 200°F (93°C) for 1 hour.
Let it cool completely, then store in a jar and reuse for your next batch!

To see full method on blog post visit https://www.thelittlepalletfarmhouse....