Quickly Cured Egg Yolks

Eggs are a wonderful addition to almost any meal. They can be fried, scrambled, frambled, boiled, and now, cured. Curing the eggs removes the moisture naturally found in egg yolks, leaving the flavor and adding a delicious saltiness. Once cured, the egg yolks are easily grated and can be sprinkled over any dish.

Gather the following materials:

• Eggs (as many as you'd like to cure)
• White Sugar*
• Salt*
• Tupperware

*NOTE: Your sugar and salt ratio can vary depending on the resulting flavor you'd like your egg yolks to have. Some people cure completely in salt, I like to use a sugar and salt blend. The sugar nicely complements the salty taste in the final product. For this Instructable I used 1 1/2 cups white sugar and 1 cup of salt.

Separate the whites and the yolks for your eggs. You'll only need the yolks for this Instructable.

Here is an excellent Instructable if you need help separating your egg yolks.

Combine your salt and sugar. Mix thoroughly.

Pour some of your salt and sugar mixture into the bottom of your tupperware. This will serve as your base curing layer so you'll want it to be fairly thick.

Using the back of a standard teaspoon, make depressions in your salt and sugar base layer. These will be your "nests" for your egg yolks. Make sure to make enough depressions for all of your yolks.

Gently place your yolks into the depressions. Remember that egg yolks are fragile and can easily split open so take your time in transferring the yolks to the curing mixture.

Once all of your yolks are placed, cover them with the remaining salt and sugar curing mixture. Make sure the yolks are fully covered to insure proper curing.

Place a lid on your tupperware, sealing the eggs in for the long cure. Place the tupperware in your refrigerator.

Let your yolks cure for at least four days in their salt and sugar cure before looking at them.

Carefully dig out your egg yolks from the cure. They should be firm, so you don't have to worry about breaking them open in this process.

Additional Notes: Some folks like to further cure their egg yolks after this step by hanging them, suspended in cheese cloth for an additional 7-10 days in a well ventilated location. This is optional. This Instructable was designed to be a faster version.

Rinse your egg yolks with water to remove the salt and sugar cure that stuck to the exterior.

You're done! Your yolks have now taken on a salty taste and will be a welcome topping to any dish. Using a grater or microplane, grate your yolks over your next pasta dish or salad for a hearty and delicious addition.

To store your yolks, keep them in the fridge in an air tight container. They should last for a couple of months.