How To Make Easy Cured Egg Yolks

Cured egg yolks are the mysterious, and slightly strange homemade condiment that everyone should be making. For something as fancy sounding as it is, the recipe itself is extraordinarily simple. Little salt, little sugar, and some patience. Put that stuff on EVERYTHING.
Recipe: www.joshuaweis...
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[@JoshuaWeissman]

I forgot to say it at the end but uhm if ya made it here to the comments.... don’t forget to like and subscribe. Tysm ily and u are important. ❤️

[@wastanley734]

Put it on vanilla ice cream

[@Jordan-qx7iq]

This was a great video thank you. Also loved the Graham reference on avacado toast baha.

[@joywong8651]

What about those ppl who don't have a dehydrator!!

[@dro8528]

Dude! Try using just sugar with nutmeg and maybe some vanilla bean and cinnamon and grate that over ice cream for an eggnog topping.

[@alexandermullner8514]

You could try '...and I will see you next time' instead of '... week'. Doesn't change the structure of your original (and beloved) sign off at all.

[@mrpcanfly7141]

*Joshua:* Adds it to all these fancy foods *Me:* Thinks about adding it to cup noodles

[@FezCaliph]

MrPcanfly that’s sounds delicious

[@emmapalmer7946]

It would probably elevate them, tbh. But if you're making cured eggs, you may as well.make some real food.

[@Lemonsfreedom]

You’re a lowkey Smurf bro.

[@mrpcanfly7141]

@@Lemonsfreedom you're built like one.

[@mroinksterpig3223]

Bruh five days preparing them just to add it to some noodles You might as well put the entire egg in the damn noodles

[@osheenyeeha1162]

Joshua: Is a chef and a food enthusiast, has literally every kitchen appliance known to man, which he flexes about in every single video. Also Joshua: Uses a potato to make indents in the cure mixture

[@musicpatron1693]

Yeah and a marble counter in a kitchen the you can't put water on.. over compensating

[@TekoserYalcin]

Most underrated food God on KZbin. Black magic condiment

[@Thebular.]

Right? What an incredible channel. Love this guy!

[@alora3427]

PERIODT!!

[@banjoowo4001]

People follow him because of his humour and ofcourse of using both the metric and imperial system

[@birdlawyer6191]

Hey I left my eggs in the dryer overnight. You think they are still alright?

[@Iamstickman]

This looks like a weird ingredient you'd see to enhance the flavor profile of a dish in the anime Food Wars.

[@ferociousmaliciousghost]

Got that grilled squid with peanut butter?

[@muhammadabdol7052]

Ferociously Malicious Rain 😂😂😂

[@maizahmohdabdullah5916]

Lol

[@OneEyed8135]

Agreed

[@matthewtorres9033]

So I'm not the only one hahahaha

[@barnabasnagy7185]

Your outro should just be you closing the drawer.

[@stevensteven2328]

Nice ideaa

[@Amirichi]

"now f*** off" - *slams cupboard shut*

[@burningbacons3099]

Good idea

[@aedanhepner4557]

Yeah!

[@JoshuaWeissman]

ButterSplatter a simple yet brilliant idea

[@shyammalasani3623]

"You guys should really make these at home" 3:38 "we're just going to use our DeHyDrAtOr"

[@QuadLamb]

Multiple times across the video it was said that you can use an oven instead

[@verybold7277]

QuadLamb031275 it was a joke though

[@isabellehonorato7442]

right? hahaha but the oven do works just fine. And the yolks are freaking delicious, definetelly worth doing it at home

[@brittany3232]

Check out Bon Appetite, they just posted a video of brad. He wraps it in cheese cloth to prove you can just air dry them

[@isabellehonorato7442]

@@brittany3232 Yeah, the only problems with cheese cloth is that, depending on how humid is the air where you live, it might take a lot of time or not get dry very well, but I'm just guessing hahaha

[@jeffreynolds4702]

The process of curing converts a lot of the fatty acids in the yolk to oleic acid, which is responsible for creamy/buttery flavors.

[@iluvearth99]

Wait are the fatty acids or the oleic acid responsible for creamy/buttery flavors??

[@jeffreynolds4702]

@@iluvearth99 the oleic acid is high on the buttery/creamy spectrum. All of the fatty acids contribute to that flavor profile, but oleic acid is distinctly rich, while other fatty acids, like linoleic acid, seem primarily to block flavor reception. The science goes deeper than I can fully grasp, but, in a nutshell, curing enhances the best qualities of the egg yolk.

[@jeffreynolds4702]

@Aiyaluna Yourke the 'smooth' feeling that coats the palate is due to lecithin, an emulsifier that turns eggs, oil, and vinegar into mayonnaise

[@SamuraiBatgirl]

Oleic acid is a fatty acid. Did you mean one or some of the *other* fatty acids become a *different* fatty acid? If so, which ones?

[@danielchoi4490]

That's because egg yolks have a similar fat and protein content to cheeses. So you're essentially making chicken cheese.

[@caelestisnox7045]

It is 2:40am and you are blowing my mind with chicken cheeses

[@katteisace4563]

It would have cost you $0 to not say “chicken cheese”

[@alnoso]

chicken cheese is way richer though

[@Namesakes.unit-x-10sq10]

@ㅤㅤღنورღ Cheese has a way higher concentration of fat and protein than regular milk.

[@DreamerSeeker]

Thanks! I hate it!

[@endater]

Oooooh, I thought they were CURSED egg yolks. Good video though, despite the lack of hexes

[@vertical7747]

They are kinda cursed if you ask me, they may be good but... *solid* egg yolks?

[@ae31860]

*giggles and rolls eyes*

[@cherokeewarcry]

I know a couple of forest witches that make cursed egg yolks. I'll see if they'll give me the recipe. Always make friends with the local forest witches. They really come through for you in a bind! Just...don't let them know if you have children. No. Srsly.

[@mk-ki4ls]

@@ae31860 that was a very nice and vivid description...

[@calirose8617]

Do some black garlic next!

[@TakeMeToTheWaters]

Yes! I second that motion!

[@JoshuaWeissman]

This one is on the list :). I've got a ton of long-time projects that are in the works (mainly fermentation).

[@KaterinaDeAnnika]

I can't wait!

[@onna0325]

@@JoshuaWeissman Will those ferments be on sone friday's? Or just throughout the week?

[@mixedmartialnutrition1746]

beef tartar and raw milk ice cream

[@Demibrot]

Joshua Weissman: maybe not for desert Mooncake: Am I a joke to you?

[@calexcalee]

THAT was THE perfect outro ! Simple. Natural. Without even trying.

[@rlawrence2144]

You’re an old soul, Joshua. I’m in my fifties (early!) and I find myself enjoying your advice on life as much as I do your cooking. On that subject, my whole family loves your channel. You and Anthony Bourdain, and Jim Lahey, and Howard Mitchum (via Mr. Bourdain, God rest his soul) and a couple others, have helped me in my journey to take my love of cooking from a hobby up the spectrum towards something that is more than that, something special for me, and something I do for others that shares my love of cooking with them in a tangible way. Thank you! And keep raising that game of yours!

[@chases7896]

Avocado life is a fine replacement for a place to live.

[@doc105]

This man has improved my food game

[@Mascutting]

for those that dont want to use a dehydrator or oven bake it. you can also wrap them in cheesecloth (either individually or in a row and tied between the yolks) and hang them in your fridge for a week - 10 days also works

[@sheilasugar5269]

Yup...gonna do it. Can’t wait to taste it! Very interesting concept...

[@cieproject2888]

He's using condiments from previous videos... in his new videos! ... He's become too powerful!!! (#Over9000)

[@ericanderson4801]

He's a feedback loop. Call John Connor.

[@LateNightSummerRain]

Where's the link?

[@forrgle]

Right?! I was wondering what that bowl of food was it looked so bomb-now I gotta do both

[@pastor_dave]

Iiiiiipppppip

[@patrickjames07]

I miss this format of Joshua Weissman. No BS editing and forced comedy. Just pure educational videos.

[@natedagreat95]

I'd love to see you do a collab with Binging with Babish or Bon Appetít!!

[@burningbacons3099]

Gottalove Walruses a Collab with babish would make me have a foodgasm

[@bryananderson9914]

My God, imagine him and Brad in the same room, nerding it up

[@ae31860]

Dan all the way baby.

[@mrwashe]

Okay, I did this, at home, in an oven. I didn't have a fancy blender to cut and mix the spices and herbs so I just used whatever I had in spices grinders bought at a grocery store nearby. And the result was... VERY GOOD. I liked it a lot, put some on a sandwich. For all russian/east-european folks out here, surprisingly - very reminiscent of SALO.

[@SurroundedSita]

I swear, every single time I google how to do something because you haven't done a video on it, within days you put out a video on how to do it.

[@Milkpastasoup]

Why were you searching up how to cure egg yolks. 😕

[@SurroundedSita]

@@Milkpastasoup There are a few Asian dessert recipes I have wanted to try that call for cured egg yolks as well as a Chinese mustard recipe :)

[@burgerwitheverything9247]

You are moving up to my top 10 culinary channel after this.

[@EllaStone]

well, josh, your eating clip convinced me. i'm surprised your wooden surface didn't break. about the avocado toast: don't worry. after all, you are what you eat, and not where you live. right? an outro: now i gotta go eat that (recipe of the day)

[@inebriationconversation4526]

Wow the only salted egg video that isnt 30+minutes. This is why im subbed to Josh

[@creepypapermultipack]

“I’m all about the avocado toast life... even if it affects your ability to buy a home.” - I straight up CACKLED 🤣🤣🤣

[@Chaos0f7ife]

YSAC reference

[@Chaos0f7ife]

If you think that's funny, check out You Suck at Cooking on KZbin

[@madzzg9379]

the yolk dropping into the cure on the B roll was SOOOOO satisfying

[@KoiYouu_]

Is the cure reusable? kinda seems like a waste to throw it all away for a dozen eggs or so

[@furrymessiah]

Same thing I was wondering.

[@MortalWastingThyme]

You can always make the yolks in the egg shell, that method uses a lot less cure. There is many ways you can reuse it! Depending on what blend you're having: for the one in the video (with all the aromatics) you can save a big part and use it for canning foods, another to season/rub meat and another part for congee. If you use the basic recipe (just salt and sugar) you can mix with vinegar and make a beautiful cleaner for greasy pots and pans, you can mix it with a little baking soda and orange/lemon rind and make a lovely scrub for your skin (elbows, feet). There is many possibilities : )

[@Electrovolutiona]

@@MortalWastingThyme Yes, but can i use it to make MORE eggs? like, if i spread it out in the oven and baked it to sanitize/dry it without cooking to a temp that would dissolve the sugar

[@MortalWastingThyme]

@@Electrovolutiona Of course you can use it again* Salt by itself kills a lot of bacteria but if you are still concerned, how about keeping it in the freezer between uses? I would't heat it at any temp because the sugar caramelizes/browns. *The cleaner you work, the cleaner your cure will be: when separating the yolk, try to leave all the white out & when placing the yolk, try not to smear egg over the rest of the cure. Use pasteurized eggs.

[@caelestisnox7045]

(Making a comment to also know a safe answer)

[@revoland]

I love your videos and watch them regulary just a small feedback: balance the audio level between your B-Rolls and the rest of the footage... they are too loudy in my opinion (especially when using headphoens) Keep it up !

[@TJ_Mc]

Nah, man, gotta feeeel the B-roll in the next room. Leave it be, J.

[@kimeikeo]

I gotta agree. Mah ears be sensitive. But I also get needing all the feelz in the b-roll. You do, you, J.

[@AdamKayce]

Yep - I frantically smash the Down Volume button just before the b-roll... it's lovely, but loud

[@bingus160]

Finally someone said it

[@absolutelybagel2218]

B-roll is supposed to have louder music. It's just music over some clips. Then your volume down 🤦‍♂️

[@ashliecameron492]

You are just too adorable 😁 Now I want to get up and go cure some egg yolks in the middle of the night.

[@sheilasugar5269]

Ashlie Cameron Do it

[@AlejandraGonzalez-cy6lo]

"...so I will see you, next time" it's my favorite so far :)

[@darkmoon4135]

This cure my cancer. Thank you

[@KatesCooking]

Thank you for listening about the environmentally friendly options! Also great video, I’m going to have to try making these :)

[@sun_bug_]

I appreciated that too

[@cloudycroissant7569]

acTuAlly, there’s a Vietnamese cake that uses salted eggs and I think shredded pork and yes, it is a sweet dessert.

[@jres1995]

Yeah, that's not a dessert.

[@Somosyestaremosuni]

THAT LOOKS GOOD. I DON'T KNOW WHY BUT I WANT IT. THE BAD NEWS ARE THAT I AM TOOOOOO LAZY TO DO IT.

[@travispecoraro9746]

Mo Ka why is there caps chill

[@HAMMYSHELL1]

Ok Joshua.... I’m trying this one. It should be ready around the same time as my first batch of black garlic. Don’t tell Babbish, but you might be my new favorite on KZbin.

[@舒克-f2u]

So it’s traditional in China and we have cured yolk ice cream.🤤

[@Velsbasketcase]

How do you make it?

[@舒克-f2u]

Velsbasketcase grate it and mix it up with ice cream, that simple.

[@madamesativa1319]

Invest in black truffle salt. It is a heavenly hint in the end.

[@knarkknarkaren]

Seems like making them in a cupcake tray would be a better idea

[@Aphid121]

yeah

[@MyPieceOnThat]

That's how I did it, worked great!

[@gregorsamsa1364]

Genius

[@fishfire_2999]

Hello ))))))))

[@darionakins9064]

Wow those butterscotch candies are huge!

[@ZioN.I.N.O]

I love the nod to You Suck At Cooking with the Avocado Toast you did!!! That was hilarious!!

[@managerjacks142]

you’re good at what you do

[@tbmnmusic]

You really deserve more subs!!

[@ΖαχαρενιαΠαπαδακη-φ5π]

Alright I’ve been watching this guy for like two weeks and I’m obsessed he has TALENT in cooking and is probably one of the coolest people alive 🔥 continue what ur doing cause ur doin it gooood brotha✊🏼👏🏼 much love from Greece 🇬🇷❤️

[@maxthemannequin4143]

"... even if it affects your ability to buy a home." Subtle nod to YSAC?

[@stbuchok]

You are quickly becoming my favorite chef. I made the duck breast prosciutto and it's amazing. I'm gonna have to try this soon. I have a pasta machine, so naturally, I'm gonna make some fresh pasta for this.

[@PNWLeviathanFPV]

“I’m all about the avocado toast life- ya know, even if it does stop you from buying a home” 😂😂😂 Best. Line. Ever.

[@AlexiDianeStricklandalexistric]

Can I just say...I love to listen to you talk about cooking and food. 😍😍

[@annelieseb7521]

Me when I see the title: "eww I hate egg yolks" Also me: *clicks anyway *

[@MissIriee]

Yup

[@cherokeewarcry]

So...why are you here now?? I mean you clicked away right? What brought you back? Not criticizing, just curiously confused.

[@kingquesadilla7713]

This was super informative, there wasn’t even a thought in my mind as to if this was even a thing. Now I’m going to buy a dehydrator...this is a new chapter of richness in my life

[@ylibniquah]

As a guy who has worked as a cook all his life I wanted to ask, what kind of restaurant do you work in Joshua?

[@emiliana1767]

You can see it on his insta bio i think, or just google his name

[@ylibniquah]

A Girl Has No Name facts 👍🏻

[@vincenthuang5358]

This is actually a simple way of making one of Asian/Chinese cuisine called salted egg, we usually used whole row eggs(usually duck's egg, for having more fat than chicken's eggs). Similar to making bacons, there are two way to cure salted eggs, wet and dry, this video is a dry way to do it. We usually will cured it for mouths and we will poach the whole egg and eat it with rice congee or we will roast the yolk in the oven for making a Taiwanese pastry called egg yolk crisp. Although the method in this video is simpler but I highly recommend cure the whole egg for the flavor is in a totally different level.

[@YanuYanu]

I live near a tiny chicken farm so i'm just gonna grab some eggs from there and do this next week when I have free time

[@CrypticCocktails]

SlidinSkrub tiny chickens?! That’s cool

[@alvareo92]

do you just cut them up like regular chickens?

[@freyja8988]

I can’t wait to use this to reduce my egg waste during baking. On that note, two important things: a cup of granulated sugar is 200g, not 220g; and you can freeze egg whites for a year (or more)!

[@joshbrunstetter8734]

Spent 3 days on your croissants then my dogs ate them before I got to cook them....

[@vivi-nn3vg]

Well thats sad

[@Yomika14xyukina44]

Josh Brunstetter oh those are bad doggos

[@viethuongvothai686]

Josh Brunstetter WHO IS THE BAD BOY?

[@jaydenhoffisabell9030]

Eat the dog in return

[@SamI-lw9xp]

Beat them with a stale baguette.

[@Борисстепанов-р1д]

Underrated youtube channel.

[@kiskebear]

I looked up "God Tier Food Dude", just comes up with a picture of you Josh. Any chance we can do some Weissman-style black garlic?

[@jamesbranch23]

IVE DONE THIS BEFORE! Wasnt impressed as an garnished but loved the science if it.

[@pentrixter]

"I'm all about the avocado toast life. Even if it affects your ability to buy a home." lol im dead

[@macromo]

I set them to cure on Sunday and I am currently dehydrating them in my toaster oven at 150F. I'm really excited to try them!

[@lgraceking7283]

I thought I was about to watch a video on how to make a “cursed egg yolk”

[@pearl6198]

i love that you say grams as well

[@ltraina3353]

Damn, I wanna try that cucumber salad! And these yolks!

[@misslissa783]

This is amazing! Thank you for elevating us into the culinary stratosphere.

[@quentinking1188]

Wow..posted 1 minute ago. My first time being so early

[@JoshuaWeissman]

Early is on time. ;P

[@quentinking1188]

@@JoshuaWeissman my girlfriend says hey and she loves your show

[@JoshuaWeissman]

quentin king hey I love u guys thank you for always tuning in :)

[@quentinking1188]

@@JoshuaWeissman you make a good show man. Thank you

[@MElaughs]

I've seen a few of your videos, you're a bloody good reference point who is always to the point. I want some special ingredients set aside and this is saved. As for your outro, "k bye" would be fine, just stay tasty

[@MackV99]

Wow every time I watch these type of videos, I learn something new. Great video, thanks for sharing with us I just subscribed!

[@leroymyboy]

Just got my eggs in the frig 5 mins ago can't wait, thank for the vid!

[@brotaytohpotato4272]

4:57 *_”so great”_* *_-huh_* Don’t you _mean_ *_”so grate”_* ?!?!..

[@mayamuller9233]

Underrated

[@eliotsfoodtutorials5437]

How is this not the top comment

[@brotaytohpotato4272]

Aw that’s sweet- thanks guys!✨

[@luisfernandodiazgarduno5852]

I'll add this video to the "things that I won't ever make but it's nice to watch" list

[@MiguelEnriqueCVeluz]

"Maybe not dessert." If you just use salt and sugar without the spices, you can use it for mooncakes! And dessert!!

[@squiddymcsquidface3097]

Using different spices could also work, I think the richness of the yolk would go pretty well with nutmeg or other autumnal/wintery flavours.

[@joyxu2548]

Mooncakes!!! Mooncakes with cured egg yolks are the best! And Zongzi, and Danhuangsu and bibingka...

[@MiguelEnriqueCVeluz]

@@joyxu2548 I love bibingka!!!! The special one!!!!!

[@admjadajmd]

Your b-roll tracks are always great

[@jasonbuxton3358]

As soon as I saw the title I was in. Great recipe very delicious!

[@krn2487]

Mindblowing.

[@kianross1160]

Ohhh now I remember , this is the guy that made the raw beef wellington 😂😂

[@ataozcan5180]

This channel is incredible. Love your work keep it up!

[@frog8220]

I just made those (dehydrating right now!) Pleasepleaseplease: Do put a focus on “instructions without special equipment”! You go use your dehydrator5000, but in your video, please explain to us what setting the oven should go on, for how long, etc. please don’t make “instructions for people with special equipment” because 99% of us aren’t them. And that’s coming from a guy with the weirdest most specific kitchen equipment

[@ashex_int]

How do you not have a dehydrator

[@graced8920]

He does explain the oven part at 4:25 though? 2 hours, 60°C on a wire rack on the oven rack...

[@hydrus2076]

@@ashex_int maybe becuase im poor

[@ae31860]

@@ashex_int I don't have one. My *TINY* apartment can't hold all my kitchen parafernalia as it is. I'd really prefer not to have to get rid of my bed in order to store another awesome gadget.

[@Dswade808]

80% of the compliments I get for my cooking come from you my friend.

[@kenwincel]

Wow! Holy Crap!! I'm doing this tonight! Love crazy things like this... Subscribed and like, thanks man!

[@gianlucabertolotti2651]

I made “dry “carbonara with it, and it was great . I am italian, and carbonara must be free from heavy cream and any stuff other than guanciale, eggs and pecorino cheese. The cured yolk grated on top of warm pasta , crispy guanciale and ground pepper created the same flavour you get from a perfectly undercooked egg sauce, without the complexity of making instant carbonara for many diners.

[@joeworkman2784]

I feel like he does everything someone has already done

[@glut4473]

My question is HOW THE BEEP DID YOU TAKE THE EGG YOLK OUT OF THE WHITE YOLK SO EASY

[@johnpaulmananes4003]

Try it, it's easy

[@SWOBANDO]

@6:59, Josh, I learned something AMAAAZING! Thank you.

[@DougWittrock]

This channel keeps getting better and better. I love this, and am going to make some cured egg yolks. Love your passion for food and cooking.

[@azsd152]

It looks like a simple version of Chinese slated duck egg. A traditional dish which is called "Golden prawn" use cured egg yolk, butter and garlic to make a sauce, then coated on fried shrimp.

[@TheMagpie4Real]

I live the keto life... but I still love this channel soooo much! Love to find inspiration here and then modify the recipes to more healthy versions. This time absolutely no modifications are needed. I am making these little wonders for sure! :-)

[@dazedcitrine]

Smh I read the title as cursed egg yolks and I was so confused 🤦🏾‍♀️😂

[@DJRageVidz]

So excited for my egg yolks!

[@BanilyaGorilya]

Saw this on America’s Text Kitchen where Dan Souza did it and he did do one dessert flavored by curing it in maple syrup.

[@KnockoutKitchen]

Wicked idea man! 👌🏼👌🏼👌🏼

[@Kateydid18]

I’m Deaf and I can’t hear what you’re saying. Turn the autocaptions on.

[@giuliacecconi8812]

The avocado toast joke was great!

[@temporium3982]

Every asian person knows about this. I think....

[@flightlesscoffeebirdboy9655]

East and Southeast Asian know this recipe. Salted egg yolk sauce. Delicious

[@ginmalaker4638]

That Was Grate. Gonna do that now.

[@Haru_inky]

Took it out of the fridge today! Duuuuude this is yummy

[@anasorto9287]

One of the best food channels, keep 'em good content comin' 🙌

[@LucasAndrowick]

I thought we were going to get the long-boiled eggs at first. Pleasantly surprised.

[@tumler25]

dude you are insane man and i love your vids ♥️ best part is i stumbled over your vids by accident and now im addicted to see what new crazy shit you can do with food. i literally ate the same shit every week like schnitzel and stuff (im from austria) but now i will try some of your ideas 🤗 thanks man

[@ethanstoehr4420]

You make me wish there was a button that is higher than subscribe. I was genuinely disappointed that I’ve been subscribed and couldn’t do it again!