The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newlsetter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Cured Egg Yolks


4 cups kosher salt

2 tablespoons course ground black pepper

12 sprigs thyme, leaves stripped from stems

8 bay leaves, crumbled

12 eggs


  1. Mix salt, pepper, thyme and bay leaves in bowl.
  2. Pour about half of mixture in nonreactive dish. (A medium size Pyrex dish large enough to hold 12 eggs works very well.)
  3. Make 12 small indentions in salt mixture to hold yolks.
  4. Carefully separate yolk from egg white and place each one into spot in salt mixture. Cover yolks with remaining salt mixture.
  5. Cover dish with plastic wrap and refrigerate for 3 days.
  6. Remove eggs from salt mixture and shake off any excess cure. They should feel pretty firm by this point.
  7. Place yolks, upside down from how they sat in cure, on parchment-lined sheet pan and allow yolks to sit out and dry overnight.
  8. Place in airtight container until ready to use, then grate, using a coarse microplane, onto veggies, pasta, etc. Will keep up to a week.
OTHER WAYS TO TOP IT WITH AN EGG /// “Chicken” Caesar Salad with Schmaltz Dressing, Poached Egg, and Crispy Chicken Skin / Baked Kale and Eggs  
Print Recipe