Updated: Sep 6
Curing your own egg yolks is a great way to put any extra eggs that you have to good use. They are excellent grated over salads, creamy pasta, scrambled eggs. With most wild game being lean, they add a depth of richness and fat that we sometimes miss every now and then. Tightly sealed, they will keep in your pantry for up to 2 months. They can often last longer than 2 months, but the flavor and texture begin to go down hill.
Yields: 12 cured egg yolks
12 egg yolks
1 1/3 cups kosher salt
1/2 cup sugar
Mix the salt and sugar together in a bowl. Spread half of the mixture on the bottom of a 9x12 non-reactive baking dish. With the back of a spoon make 12 round indentations for the egg yolks to rest in.
Carefully place one yolk in each of the indentations that you made. Again being careful, spread the remaining salt and sugar mixture over the yolks. Cover the dish and refrigerate for 7 days.
After your 7 days are up, brush the salt and sugar mixture off of the yolks. On a double layer of cheese cloth, place the egg yolks in a row leaving 1/2 inch spaces in between. Roll them up and tie off each section between the yolks, including the ends.
Hand the rolled yolks in a cool, dry, dark place such as your pantry for 7 days.
After the 7 days are up, remove the yolks from the cheesecloth and place in an airtight container layered in between parchment paper. Cover them and store in your pantry. They will last for up to 2 months