Rosemary Garlic Cured Egg Yolks

With a little patience and five easy ingredients, you can achieve restaurant-quality cured egg yolks at home. Coated in a generous mixture of salt, sugar, rosemary and garlic, egg yolks become firm and flavorful after curing for four days in the fridge. Thinly slice or grate these golden orbs over salads and pasta to add rich umami flavor.

Serves: 4
Serving Size: 1 egg yolk
10 mins Prep time
10 mins Prep time
  • Mix sugar, salt and spices in medium bowl until well blended.

  • Spread half of the rosemary salt mixture in small glass baking dish (about 8x8 inches). Make 4 evenly spaced indentations into the salt mixture with the back of a spoon. Place an egg yolk into each indentation. Gently cover yolks with remaining salt mixture. Cover with plastic wrap, leaving one corner open for moisture to escape.

  • Refrigerate 4 days or until yolks are firm enough to slice or grate. (Check the eggs every day to make sure they are fully covered with the salt mixture.)

  • When ready to use, remove the eggs from the salt sugar mixture and carefully brush off any excess. (You may rinse them if desired. But if so, pat and air dry before trying to slice because the eggs may become tacky after rinsing.) Discard any remaining salt mixture. Slice, blend or grate the yolks as desired.

Cooking tip

Test Kitchen Tips:
• Slice, grate, shave or crumble cured egg yolks over pasta, rice, salads, vegetables and soups.

• Use Rosemary Garlic Cured Egg Yolks to prepare Beet Carpaccio with Rosemary Cured Egg Yolk.

*Egg Safety and Handling: Consuming raw or undercooked eggs may increase your risk of foodborne illness. Wash hands with soap and warm water before handling eggs and at every step of egg preparation.

Nutrition information

(Amount per serving)

  • 69Calories: 69Cholesterol: 184mg
  • Sodium: 872mgProtein: 3g
  • Total Fat: 5gSaturated Fat: 2g
  • Fiber: 0gCarbohydrate: 3g