Chef John's cured egg yolks, presented 3 different ways, are the delicious result of an experiment you really should try. Surprisingly easy, too—you only need a few ingredients and curing time to create these luxuriously jammy egg yolks. You may find it difficult to decide which one you like the most.
INGREDIENTS
Hot Honey Cured Yolks
- 1/2 cup honey
- 4 large egg yolks
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon fresh thyme leaves
Chili Crisp Cured Egg Yolks
- 1/3 cup chili crisp
- 1 tablespoon vegetable oil
- 1 teaspoon white sugar
- 2 teaspoons soy sauce
- 4 large egg yolks
Garlic Butter Cured Eggs Yolks
- 1/2 cup unsalted butter
- 2 cloves garlic, sliced
- 4 large egg yolks
DIRECTIONS
- For hot honey cured egg yolks: Transfer a few tablespoons honey into the bottom of a wide jar with a lid. Place in the yolks, and sprinkle tops with cayenne and thyme. Drizzle remaining honey over the top, adding more if necessary to just cover the yolks. Cover and transfer to the fridge until the yolks reach your desired firmness, 2 to 4 days. Serve on buttered toast, topped with the hot honey syrup and a sprinkling of flaky salt.
- For chili crisp cured egg yolks: Mix chili crisp, vegetable oil, sugar, and soy sauce together in a cup or bowl, stir well, and transfer a few tablespoons into the bottom of a wide jar. Place in the yolks. Spoon remaining chili crisp mixture over the yolks. Cover and refrigerate until yolks reach your desired firmness, about 3 days. These spicy yolks are great on bagels, spread with cream cheese.
- For garlic butter cured egg yolks: Place butter and garlic in a small baking dish or ramekin, and place in an oven set to 200 degrees F (95 degrees C) until just melted. Stir butter and garlic, then add the yolks. Choose a baking dish small enough to ensure the butter comes up above the tops of the yolks.
- Cover and place back in the preheated oven until yolks are just set, and spring back to the touch, 45 minutes to 1 hour or more. Yolks can be cooked softer or firmer depending on preference. Oven time will vary greatly depending on the oven, temperature of the yolks, and size and shape of the baking dish, so be sure to check them often so they don’t cook longer than you want. Use the garlic butter to soak toasted or grilled bread, and top with the yolk. These are great topped with Parmesan cheese, sea salt, black pepper, and chopped Italian parsley.
