Cured Egg Yolk

I recently learned of another fun trick with eggs!  At a recent Thurk dinner, Chef Justin Behlke strolled past each diner shaving what he referred to as cured egg yolk while he explained the dish.  This definitely piqued my interest and I cached it away as something that would require further research!

The proof of concept seemed easy enough so I grabbed the last egg in the fridge and buried it in the curing mixture to see what would happen.  I decided to start with a basic 50/50 mix of sugar and salt and added a bit of Herbs de Provence to see if it would pick up much flavor.  The “biggest” challenge is making sure the yolk doesn’t break!

After a 1 day cure and a two-week aging, the flavor seemed comparable to parmesan cheese, adding a salty richness.  My first pairing was with bone marrow, daikon, and leek which didn’t look quite as pretty as I envisioned, but it added an extra depth of flavor to the already rich marrow.

I’m curious now how different aging times will impact the flavor.  Hmmmm, I think I have a fresh dozen in the refrigerator… stay tuned…


Place whole raw egg yolk into a 50/50 mixture of salt and sugar. I added herbs de provence for extra flavor.


Cure the egg yolk for 24 hours in this mixture


Remove salt from cured egg yolk, place in cheesecloth and hang in the back of your fridge for 1 week.


Use a microplane to shave the cured egg yolk onto your dish


One egg yolk produces a lot of shavings!


We shaved ours onto bone marrow with roasted daikon and leeks. Not the prettiest, but delicious!

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