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Updated: May 14

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Making cured egg yolks is a great way to put any extra eggs lying around in your refrigerator to good use. They are excellent grated over fresh salads, creamy pasta, avocado toast and scrambled eggs. 

These easy-to-make golden morsels add a welcoming depth of umami flavor and fat to lean meats such as venison steaks, pork tenderloins, and shellfish.  

One of my favorite ways to enjoy a cured egg yolk is shaved over the top of a cured venison steak Caesar salad with a heap of freshly ground parmesan cheese, cornbread croutons, and homemade Caesar dressing. 

Cured Egg Yolk Recipe
Cured Egg Yolks


If you want an easy way to add more layers to the flavor profile of cured egg yolks, try mixing in some of your favorite seasonings to the cure. A few of my favorite things to add are chopped lime leaves, the zest of citrus fruits, cracked black pepper, and spicy chili powder. These flavors will be lightly absorbed during the curing process.

You can adjust the curing time to alter the yolk's flavor, appearance, and texture. In this recipe, I recommend curing the yolks for an additional 7 days after the salt sugar mixture has been removed. But this is only a recommendation and not a hard rule. By reducing this time to 5 days, what you end up with is a somewhat spreadable yolk that has a pleasantly jammy texture  On the flip side, if you add a few days to the cure, your final product can transform into somewhat of the consistency of a hard cheese.

You also have the option of using a different egg. I've heard of people having great success using duck eggs and ostrich eggs. Of course, if the size of the egg you choose is much greater or smaller than a chicken egg, you'll need to adjust the curing times accordingly. If you're unable to find any literature on using different eggs, you'll simply have to base your decision on common sense.


Tightly sealed, they will keep in a cool dark place such as your pantry for up to 2 months. They can often last longer than 2 months, but the flavor and texture begin to go diminish. You also have the option to store them in the refrigerator, but this degrades the flavor in my opinion.

Looking for other wild game recipes? These are some of my favorites:

Lastly, if you make this salt and sugar cured egg yolk recipe, be sure to leave a comment or tag me on Instagram! I thoroughly enjoy hearing feedback and checking out the photos of recipes that you've made.



Prep Time: 30 Minutes
Cure Times14 Days
Shelf Life: 2 Months
Yield: 12 Cured Egg Yolks
Author: Larry White

Special Equipment: 


  • 12 fresh egg yolks

  • 1 1/3 cups kosher salt or coarse sea salt 

  • 1/2 cup sugar


  1. Mix the salt and sugar together in a medium bowl. Spread half of the salt-sugar mixture on the bottom of a 9x12 non-reactive baking dish or baking sheet pan. With the back of a tablespoon make 12 round indentations for the egg yolks to rest in.

  2. Carefully place the yolks in the indentations that you made. 

  3. Next, gently spread the other half of the mixture over top of the egg yolks

  4. Cover the dish and refrigerate for 7 days.

  5. After the first 7 curing days are over, brush the excess salt and sugar mixture off of the yolks. 

  6. On a double layer of cheese cloth, place the egg yolks in a row leaving 1/2 inch spaces in between. 

  7. Roll them up and tie off each section between the yolks, including the ends.

  8. Hang the rolled yolks in a cool, dry, dark place such as your pantry for 7 days.

  9. After the final 7 days are complete, remove the yolks from the cheesecloth and place them in an airtight container layered in between parchment paper. Cover them and store in your pantry. They will last for up to 2 months

Salt Cured Egg Yolks
The finished product.


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Meet Larry White

Chef Larry White

Hey folks, I'm Larry. The recipes you'll find here are inspired by my years as a chef, travels as a hunter, and being a father. I cook from these experiences, so my food ranges anywhere from fun and creative to traditional and to what somewhat family style comfort food.     

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