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Salted Egg Yolks - Recipe by How Daily

Salt cured Egg Yolks

Quick and easier way to cure egg yolk
Course Ingredients
Keyword salt cured, salted egg, yolk
Prep Time 20 minutes
Servings 10 yolks
Author Victoria


  • ice tray or container


  • 10 egg yolks
  • 100 g salt

Cook & Preservation

  • ½ tsp five spice powder
  • cup vodka, sherry or any liquor


  • Spread a thin layer of salt over the bottom surface of your container or ice tray
  • For each egg: carefully crack open and separate the yolk. Arrange it into container.
  • Cover yolks with remaining salt.
  • Wrap/close container and let it cure in fridge overnight or up to a day. More if you want yolk to be even saltier.

Cook and Preservation

  • Preheat oven to 350 F. Line your tray.
  • Mix five spice powder with you liquor.
  • Rinse salted yolks under light tap water to wash away salt and any leftover white.
  • Dip each yolk into liquor mixture before arranging it onto baking tray.
  • Bake for 10-12 minutes. When done let cool at room temperature.
  • Yolks are now ready to use in most recipes or grated over salad, pasta, soup, frying dishes.
  • Store in sealed containers in the freezer for up to 3 months. Just defrost as the need for subsequent uses.