Just when you thought you knew all the ways to cook eggs here comes another unique variation: salt-cured yolks!
Personally I love my eggs scrambled, fried – sunny side up, over easy, or poached. I’m not too picky. However, when I heard you can prepare egg yolks in the same manner as when you create gravlax I thought why not.
In fact, you can wake up in the morning, prep your “graved eggs” go out for a run and come back to perfect egg yolks! When you cut into them the yolk oozes out and tastes divine!
Salt-cured eggs are sometimes called “graved eggs” because they’re made in a similar way to gravlax (lox). I thought they were called “graved” because they’re buried under salt & sugar.
The flavor of these egg yolks taste amazing with a sweeter flavor, not at all salty, and they’re bright orange – so pretty! This method creates egg yolks similar to poached eggs or over easy.
You can make “graved eggs” as I did in the video below so they turn out with a runny center, ideal for dipping your bread or crackers in. This method requires only 1 1/2 hours of curing time.
If you wanted the yolks to be very firm you can cure them for 4 days, then place them in a low oven setting for about 2 hours to dehydrate.
You might be wondering what on earth would you do with yolks that are that firm? You can grate them on your favorite foods such as salads, veggies and pasta in the same way you would grate Parmesan. It’s so tasty!
Curing them in this fashion the eggs will keep in the refrigerator for about a month.
Curing eggs in salt gets rid of moisture that kills the bacteria which makes foods go bad. Since the sugar feeds on the good bacteria it also assists in fighting the bad bacteria. Curing in fact is a form of fermentation.
How do you make “Graved Eggs?” Watch my quick video below. Be sure to try these, they’re so quick & easy to make and a delicious treat. Even your kids will enjoy taking part in the creative process!
- Egg Yolks (however many you choose to serve)
- 1 cup sugar
- 1 cup Kosher salt
- Place each egg yolk in individual cups
- Mix sugar & salt (using measurements above or equal parts sugar and salt depending on number of eggs used)
- Pour approximately 2/3 of the mixture into a bowl or casserole dish
- Create small pits to hold each yolk in the sugar/salt mixture
- Carefully slide yolks into individual pits (be sure yolks don't touch each other)
- Cover yolks completely with remaining sugar/salt mix
- Set aside for 1 and a half hours (1 1/2) at room temperature
- Carefully scoop out the yolks one at a time
- Rinse yolks separately in a bowl of water
- Serve on toast, crackers, avocado toast, or whatever suits your palate
- Increase amount of sugar/salt mixture based on the number of egg yolks used. If needed use a large rectangular casserole dish.
- Yolks will be slippery once rinsed. I like to rinse them in a slotted spoon and lift out with a paper towel under my spoon to catch any excess water.
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