Cured Egg Yolks

Quick! An alchemical reaction that can transform simple kitchen staples into sophisticated accoutrements is at your fingertips. Bury an egg yolk in a mound of salt and sugar, wait a while, and voila. The wobbly sphere of fat transforms into a golden disc the consistency of parmesan and just as satisfying in its complexity.

Salt-cured egg yolks from Harold Moore of Manhattan’s Commerce restaurant are a genius stand-in for bottarga. Try grating them over pastas and salads.


  • 3 1⁄2 cups sugar
  • 2 1⁄2 ecups kosher salt
  • 12 egg yolks


  1. Stir sugar and kosher salt in a bowl; spread half in a baking dish.
  2. Lay yolks in dish; gently pack remaining sugar mixture over the top.
  3. Cover with plastic wrap; chill 1 week.
  4. Transfer yolks to a baking sheet fitted with a cheesecloth-covered rack.
  5. Cover with another layer of cheesecloth; set in a ventilated spot until dry and firm, 2–3 weeks.
  6. Use a paring knife to peel off the crust. Grate using a Microplane.
  7. Store at room temperature up to 1 month.

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