Cured Egg Yolks 3 Ways
Cured egg yolks are deliciously jammy, each version with a very different flavor. Cured in hot honey, chili crisp, and garlic butter, they require very little effort, but spend a few days in the refrigerator to work the magic cure. Chef John includes serving suggestions, but you'll easily imagine many ways to present them, so have fun with these.
Ingredients
Method
- For hot honey cured egg yolks: Transfer a few tablespoons honey into the bottom of a wide jar with a lid. Place in the yolks, and sprinkle tops with cayenne and thyme. Drizzle remaining honey over the top, adding more if necessary to just cover the yolks. Cover and transfer to the fridge until the yolks reach your desired firmness, 2 to 4 days. Serve on buttered toast, topped with the hot honey syrup and a sprinkling of flaky salt.
- For chili crisp cured egg yolks: Mix chili crisp, vegetable oil, sugar, and soy sauce together in a cup or bowl, stir well, and transfer a few tablespoons into the bottom of a wide jar. Place in the yolks. Spoon remaining chili crisp mixture over the yolks. Cover and refrigerate until yolks reach your desired firmness, about 3 days. These spicy yolks are great on bagels, spread with cream cheese.
- For garlic butter cured egg yolks: Place butter and garlic in a small baking dish or ramekin, and place in an oven set to 200 degrees F (95 degrees C) until just melted. Stir butter and garlic, then add the yolks. Choose a baking dish small enough to ensure the butter comes up above the tops of the yolks.
- Cover and place back in the preheated oven until yolks are just set, and spring back to the touch, 45 minutes to 1 hour or more. Yolks can be cooked softer or firmer depending on preference. Oven time will vary greatly depending on the oven, temperature of the yolks, and size and shape of the baking dish, so be sure to check them often so they don’t cook longer than you want. Use the garlic butter to soak toasted or grilled bread, and top with the yolk. These are great topped with Parmesan cheese, sea salt, black pepper, and chopped Italian parsley.
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