Patience is a virtue, as I waited 2 weeks to finally try these babies!

These salt cured egg yolks are totally worth it, and may just be my new favourite condiment. They add great umami flavour to any dish. Just grate them over salad, soup or over your favourite dish.

Ingredients

6 to 12 egg yolks
Box of pickling salt

Yields: 6-12 cured yolks
Per serving: Less than 1 net carb*

Prep time: 15 min
Cook time: -
Total time: 2 weeks

* Net carbs may vary based on brand used

Directions

Note: You can use more or less egg yolks, as you see fit. Given the time needed to cure the eggs, I would recommend making at least 6 egg yolks.

To salt cure the egg yolks, use a deep dish and fill it 1 inch deep with pickling salt. With the back of a spoon, create spaced out wells.

Gently drop an egg yolk into each of the wells.

Looking for ideas to use up the remaining egg whites? Check out our Keto Pavlova recipe!

Top the yolks with another inch of salt, making sure not to break them and that they are fully covered.

Cover the dish and refrigerate for 1 week.

After 1 week, it is time to air dry the egg yolks. Prepare a long sheet of cheese cloth on flat work surface.

Gently dig out each yolk, wiping off any excess salt.

Space the yolks in a line on the cheese cloth, then roll them up in it, so that they are wrapped. Use butcher twine or other string to tie off each egg yolk and keep them from touching each other.

Hang the egg yolks wrapped in cheese cloth in a cool dark space for another week. The closet in a fresher room or a cool dry basement away from any windows works well.

After a week of hanging to dry, cut them out of the cheese cloth, picking off any fibers that may have stuck to them.

The salt cured egg yolks are now ready to be used. Store them in an airtight container and keep refridgerated.