How to make simple Cured Egg Yolks at home

What happens when you put two cheap readily ingredients together? They become something magical. Cured egg yolks are a curing project you can do really easily at home, just salt, and eggs, and you don't need any special tools either. The basis of how it works are egg yolks are placed into a bed of salt. Through osmosis, the moisture in the egg is drawn out into the surrounding salt. It creates an inhospitable environment for microbe growth.
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MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A6400 w/ Sigma 16mm F1.4
Voice recorded on Zoom H4n with lavmic
Edited in: Premiere Pro #CuredEggYolks #Eggs
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[@luketweed3223]

This is a wild combination of Binging with Babish's music and Brad Leone's "excavation" of cured egg yolks, and the professionalism of Joshua Weissman

[@MarX8883]

This is literally Binging with Babish's music. LoL

[@marssambo7759]

Right?! I found his channel just yesterday and I wish he gets more subscribers!

[@Silverwind87]

the successor

[@hydrus2076]

@@MarX8883 Its not his music. Sure, He uses it. But he doesnt own it.

[@artier5407]

@@hydrus2076 hes known for it though, kinda whack that this guy uses it lol, should ride his own wave

[@tr0ll00l]

If anyone out there has a chance to do this with duck eggs, DO IT. It is a truly magical flavor experience.

[@zzztriplezzz5264]

Bro imagine ostrich egg 😳

[@jennis6840]

i’m gonna try this with all my ducks eggs

[@Artsy-artist]

Nice, I have duck egg, but they’re saved for a Vietnamese dish

[@Artsy-artist]

@@zzztriplezzz5264 HOLY-

[@Submersed24]

Lowkey did this with dog poop and it really adds contrast

[@bigt164]

Cured egg carbonara? The pastabilities really are endless 😉

[@EthanChlebowski]

I’m picking up what your putting down 😬

[@etherdog]

Terry, that's what I thought, too, when at the beginning of the vid he was grating the yolk over the elbow macaroni. Kinda like on one of Ethan's early vids when he was talking about nuts and at the end I was sure he said, "I'll cashew later!"

[@henryst19]

I am so eggcited to try this new eggcelent recipe

[@dr.2335]

henryst19 Stahhhp it. Your jyolks aren’t funny. They aren’t good- they’re not even alwhite. No one is cracking up over them- no one will be poaching them to use themselves so just stahhhp. Omletting you off with a warning this time but if I catch you doing it again I’m going to find you and make your life a live in shell. You’ll whisk you were never born as you scramble for safety and runny away. I don’t give a cluck- I’m a hard boiled basket case. I’ll be chicken in on you from timer to timer to make sure you’re being a good egg....

[@PohatuEudyptulaMinor]

Cured/salted egg yolk is a popular ingredient in places like Singapore and Malaysia, and you were right about just scratching the surface. We make sauces with it, coat and fry seafood/meat with it, and even put them on potato (sometimes dried fish-skin) crisps. Look up some salted egg yolk recipes - my favourite has to be salted egg yolk prawn.

[@boggeshzahim3713]

3:35 did my man just say it shreds like cheese OR Parmesan

[@noex8148]

I mean parmesan is on another level

[@carlosandleon]

everybody knows all cheese are just different varieties of Gouda

[@npviking]

"Why be a king, when you can be a god?"

[@lukebarredo4180]

npviking Marshall mathers

[@ananigma7]

Yes and he magically added a "J" to the word Parmesan too! 🤷🏻‍♀️

[@Monchesky]

Put them on almost ANYTHING. Side of broccoli & cauliflower? Yup. Slice of beef? Yup. Sprinkle on soup? Sure (although the flavor gets lots, use it more as a garnish). Caesar salad? Definitely. Mashed potatoes? Yup. Just mix into the salt whatever spices you want to use to enhance your savory food flavors.

[@EthanChlebowski]

I hadn't thought about mashed potatoes, that's a fantastic idea.

[@pappico]

Best video so far. I can't count how many other videos I've watched on this hoping they can provide an alternative method if you don't have an oven. Also great how you confirmed that we can reuse the salt used for curing the yolks. Thanks！

[@Victor-Baxter]

Thanks for the vid. Was wondering what to give to all the obnoxious kids on Halloween

[@pinkmuffin9842]

Chaotic evil at its finest.

[@Victor-Baxter]

PinkMuffin I mean, what are they gonna do? Egg my house with their dehydrated eggs?

[@prashil3k594]

You Monster..

[@xA0SAA]

why would you want some 1 dollar candy bar instead of an amazing food?

[@violetviolet888]

Would rather have these than candy any day. One of my favorite childhood foods.

[@marcusmello69]

I've seen people using it to make mayo-like sauces since the yolk still holds its emulsification properties

[@FieFiFoFum_]

Damn, the old binging with babish music.

[@zzzzzz69]

Eyo we fast cure yolks in soy sauce or fish sauce in Thailand but still runny, for topping over all kinds of rice bowls with stir fries, steaks, teppenyaki whatever, it's dope and simple man y'all give it a try

[@bleutitanium6513]

This was awesome... you made it seem super simple. I watched a similar video from Bon Appetit with Brad Leone, and wanted to try this then... now, after watching your video, I want to try it even more ! I like the short cut of drying them in the oven !!

[@EthanChlebowski]

Glad to hear it! The oven method works great to save a bunch of time.

[@bleutitanium6513]

@@EthanChlebowski I have my first batch of egg yokes curing ! I am excited to give them a try... *taking a few pictures along the way.... thanks for the inspiration..

[@nicoleb3459]

Never knew you could do this. Thank you for the new thing I learned today

[@ohmy9261]

You're welcome brother 🙏

[@fried7]

2:30 The fact that he didn’t roll up his sleeves bothers me

[@anti-ethniccleansing465]

@It’s Doctor Wtf? Why??

[@khaorix2667]

@@anti-ethniccleansing465 I work in a Mc Donald's. I think I know. Long sleeves are banned in restaurant kitchens. They get dirty and cross-contaminate, they catch fire, they catch on pan handles and shit, they're just generally impractical.

[@booates]

@@khaorix2667 lmao

[@KizXii]

0:40 the pastabilities are limitless

[@JHAG94]

Discovered your channel today and have been loving your videos. Really great recipes and videoquality.

[@esalenchik]

An oven will stay at around 80F with just the light on, so 4 or 5 hours in there would do it , too.

[@KeiFlox]

FINALLY an egg recipe I can try!! I'm allergic to the whites, but not the yolks.

[@hale7919]

PERFECT .THANKS FOR SHARING

[@sanjanareddy6019]

I think I saw a restaurant doing this with sugar somewhere? I can't remember if they left the yolks in sugar or not. But they grated the yolks over ice cream afterwards, apparently it's really yummy

[@Stonemask5]

It's the What's Eating Dan video on egg yolks from America's Test Kitchen

[@xA0SAA]

the ones i make usually use a 1:1 ratio of salt and sugar, and they come out good! not too salty and not too sweet.

[@marciavox8105]

I was looking for a way to use my leftover egg yolks and I like this salty option much better than the sweet ones out there.

[@juliacleveland]

I have done this but I do it with teriyaki sauce or soy sauce, the eggs don't turn out hard and it only takes over night. Soo good!!!!

[@TheNails3]

It looks so much like lemon zest when grated!

[@trublgrl]

I like to make these, put them in old BabyBel cheese wrappers, and piss off everyone in the whole world.

[@imaytag]

Ok so I just finished my first batch of these but to me all they taste like is salt... I did a 50/50 salt/sugar mix without other flavour but I figured it would at least taste like egg or something... Did I do something wrong?

[@bozoxxx79125]

coarse salt or fine salt? try a 1:3 salt to sugar. thats what i use for gravlax soo im presuming it should work better

[@imaytag]

@@bozoxxx79125 It was coarse salt. My sister-in-law had some and she said it did taste like egg yolk so maybe my palette just isn't discerning enough to notice it. I've been putting it on stuff and it does taste good but I don't feel like it's adding any more flavour than just adding salt would do. More research is needed lol :P My oven doesn't go below 180 so I'm wondering if they are getting cooked a bit while I dry them. I've picked up some cheesecloth and will try drying them that way for the next batch.

[@melissamartinez5432]

@@imaytag yes do that. Let us know the outcome. They look oddly satisfying.

[@lukebarredo4180]

imaytag what happened?

[@imaytag]

@@lukebarredo4180 So the batch I'm cheeseclothing has been hanging in the fridge for 3 days so far. I'll report back on the results. I also started curing another batch and I added to the mixture a bunch of soup seasoning packets, since I use the noodles but rarely the seasoning. Might be a mistake but I'm interested to see how they turn out lol :P

[@adonai3676]

How long do these last for? They seem interesting in a hiking/survival way.

[@xA0SAA]

almost a month

[@violetviolet888]

Adonai: Since these are so dehydrated, they'll last for months. Salt is a natural preservative. This version is unnecessarily overly dehydrated.

[@birdlawyer6191]

I left mine in the dryer overnight but should still be fine right?

[@samihasaan5346]

Is the sugar necessary? can we skip adding sugar?

[@suburbanyute340]

You made them! I grated 2 of them into some sausage gravy i made for a church breakfast event and people raved about it. I didnt tell them what i did different until after they finished eating lol.

[@EthanChlebowski]

That sounds next level. Good call, I hate when people have preconceived notions about the food before they actually taste it!

[@suburbanyute340]

@@EthanChlebowski boomers gonna boom what can you do?

[@devinschlegel1763]

yolk and cerial, yum

[@Wabafoodle]

Uh, that's really interesting! I might make some and mess around with them. Maybe you could do a follow-up video about interesting things to do with egg whites? 🙂

[@EthanChlebowski]

Yea they are a lot of fun to use, that’s an idea! I just used all mine for some scrambled eggs haha.

[@violetviolet888]

Wabafoodie, just read the comments for ideas or look up recipes originating from Asian people. Not that his version is unnecessarily overly dehydrated.

[@fredwells7403]

Ethan Chlebowski, Adam Ragusea, Pro Home Cooks, and Joshua Weismann. The four of them together basically constitute the Bible of cooking.

[@GENERIC_CHANNEL_HANDLE]

2:23 How many times do you think you would be able to reuse the curing mix before it needed to be tossed out?

[@danielchan7135]

Kali Restaurant in Los Angeles uses sugar-cured yolks as a topping on gelato.

[@veermistartmkwinstagramvee7067]

Who keeps letting them use our Hindu god names like this...

[@camoconnor4375]

4:26 I should call her

[@abraxamovic]

🤦🏻‍♂️

[@crazydrummer03]

Cured them adding smoked paprika and black pepper to the salt! Great if you want to add a nice little eggy accent to your carbonara!

[@MARILYNANDERSON88]

i am trying smoked Chipotle.

[@HansMartinHammer]

I love putting this on avocado toast, with some smokey sriracha on top..

[@dLoLe]

1:53 - Don't worry I always do that

[@dvklaveren]

I'm going to try and salt cure confit yolks, to infuse them with herb flavors. Really curious what that will do.

[@wolfman011000]

Any suggestion on uses for the egg whites beyound meringues? Thanks for the idea, for some reason i keep think egg noodle now. Take care and God bless one and all.

[@violetviolet888]

Angel food cake, waffles, etc.

[@MrSmileyFella2]

we got a bunch of salted egg recipes where I'm from. its kind of a craze rn, with chicken, pizzas, pasta, anything. you name it

[@gudgejm]

And where are u from

[@MrSmileyFella2]

@@gudgejm Malaysia

[@gabrieltardif7660]

Let's do this with duck eggs to see what happens

[@Belgianidiot]

Lotus leaf bun. Seared Thornback, blanched red bell pepper, leek sprouts and cured egg yolk shavings.

[@Christian_lovic]

Thanks so much this helped me out

[@willbmw]

Great! Who knew cured eggs.

[@sugarkitty123]

sounds good ill try it

[@32Flavors]

I use them in salads, also on top of my ramein.

[@stormlives6051]

Really cool recipe! But what's the point of brushing off the excess salt before rinsing?

[@giancarlolavall9683]

love it !

[@stonewallinstruments]

Try adding to your next grilled cheese and it’ll be the best you’ve ever had.

[@ralee305]

Why brush off salt when you're about to wash them?

[@JesseSherman117]

To waste less salt. You can reuse whatever doesn't get washed down the sink

[@violetviolet888]

Ghali Farouk Sekkat: if you don't brush off the salt, they'd be to salty.

[@VaibhavShewale]

ooh man i am still confused, would any salt will work?

[@utes5532]

0:59 did you mean 50 grams or is chili powder incredibly light?

[@msdm83]

If you are in a rush, dinner party or what not, swapping out the salt mix speeds it up.

[@moonlalune8003]

is it also ok to airfry to the yolks?

[@NguyenThu-mi3pr]

Salty preserved eggs are actually a dish in Asian cuisine and have been around for hundreds of years. They’re delicious. I think you just discovered how to make them. We submerged the whole eggs in salt water though.

[@NguyenThu-mi3pr]

If you want to have more ideas on how to use the salted eggs, you can check out how Asians use it in their food.

[@violetviolet888]

Nguyễn Thư: Salted eggs have been around since the 5th Century AD -over 1,500 years ago.

[@robby.g6600]

mmm a creamy lemon or lime sauce, spicy even. for eggs or my tacos.

[@adnanhossain7200]

anyone else mildly infuriated he used the long side of the egg to make the dimples?

[@UkjentDimensjon]

Not at all

[@Stunt9445]

After curing for 5 days, how long exactly do they last? 4 weeks? 3 months? pls let me know :">

[@jornoel7034]

4ever

[@liliumkuronatasa3690]

They last as long as jerky

[@violetviolet888]

As over-dehydrated as these are, they will last for months. Salt is a natural preservative. Bacteria can not live in salt. That's why salted meat and vegetables were regular preservation techniques before refrigeration existed. However this is not the best recipe for this. There are much better recipes that are more authentic. Asian have been making whole salted eggs in the shell since the 5th Century AD - over 1,500 years ago. Look for recipes from Asians. Get some at an asian grocery and you don't have to make them. Try them. Then you will understand there is NO comparison.

[@robbrob100]

How long can you keep them after they are ready to use ?

[@Accarvd]

the real question, I am asking my self now

[@MRSMakeupBag]

Any carb free so sugar free options?

[@edwassermann8368]

so much better than the babish channel. thanks!

[@anne5761]

0:40 did he really just say 'pastabilities'?

[@landonfoley9029]

would it be possible to use an air fryer vs. an oven? Current oven situation is broken :(

[@EthanChlebowski]

Yea if it goes low enough. 200 F is probably the highest I would try them or they might start to curdle to quick. Alternatively, you can let them hang in your oven or the fridge in cheesecloth

[@anujsatam7391]

For how long the final product can be stored?

[@EthanChlebowski]

At least a month or two in the fridge.

[@stephbreizh]

How long do they keep?

[@kylen6430]

Now I have an excuse to make some whisky sours with all those egg whites

[@keargee]

The main part you left out was how to successfully separate the egg yolk without breaking it, and whether or not you can still cure a Broken Yolk

[@buddhatbay9041]

So I finally got around to trying this. After 7 days, the egg yolks were only about 90% "set". Still liquidity on top and when I baked them, they even started dripping. Has anyone ever had this happen and is there any way to deal with this? Not a deal breaker, but a bit messy.

[@titovicius12]

more salt around ?

[@nacholopez9082]

No one is gonna talk about he taking the tray out of the oven with just the hands?

[@arthorim]

180 degrees aren't too hot

[@olymolly3637]

@@arthorim Seasoned cooks be like:

[@mpferguson0416]

I do this all the time... usually on accident and I drop the pan afterwards

[@ranam_reads_quran]

Does it taste good?

[@dezradeathkill]

Once I finish the cure process, can I continue to store the yolks in the fridge? I can’t imagine I’d use 4+ yolks on one dish and I’d love to try a whole dozen if possible

[@EthanChlebowski]

Yep store in a container in the fridge. I still have one left sitting in mine!

[@Deidre-ov3jw]

Fried wings coated in salted egg yolk sauce!!

[@guyduke9821]

When you saved the salt for the next batch, did you attempt to dry it? I am putting my yolks in the cold smoker for an hour to two this evening! Thank you.

[@violetviolet888]

Dry it out before saving the salt. Leave it out overnight or dry in lowest oven setting for an hour. Consider it flavored salt.

[@EditsbyM]

Is the sugar essential?

[@xA0SAA]

yes, pure salt will make it a tad bit too salty imo.

[@violetviolet888]

Mask: No. The sugar is not essential for salted eggs. This is a poor recipe. There are much better recipes that are more authentic. Asian have been making whole salted eggs in the shell since the 5th Century AD - over 1,500 years ago. Look for recipes from Asians.

[@violetviolet888]

@@xA0SAA No. Sugar has nothing to do with how salty they would be in this case. It's the *amount of time*. Look up other recipes that are better.

[@bayoubilly6971]

Have tried pickling them 🤔

[@mamtananda3705]

When this video pops up when I am dieting

[@tone.c.a.e]

Can you eat the cured egg yolks

[@michaelspunich7273]

Pizza topping!

[@restlessduck1373]

Does it work in microwave as well ?

[@baraslim]

In Indonesia Famous call telur Asin Salted egg

[@spookyicecream4379]

for how long and how do you store it?

[@violetviolet888]

As dry as his version is, it will last for months. It is overly dehydrated.

[@dlighted8861]

Sounds like a high protein trail food.

[@RagnarNomad]

In Asia, they have cured duck eggs but the curing process was done on the whole egg. While you can do the way in the video, you can save much more time doing it the Asian way.

[@violetviolet888]

And you don't waste the egg white.

[@TheWatev123456789]

Is it okay to use unpasteurized eggs?

[@jr.bobdobbs]

Of course.

[@TheMazyProduction]

So what do they taste like?

[@JungkookwifeN]

What if I made cured whole shelled egg for months or a year , will it be safe to consume?

[@violetviolet888]

Asians make billions of these eggs (whole form in the shell and all) every year. Been going on since the 5th Century AD -over 1,500 years ago. Yes. Safe and delicious. This is an overly-dehydrated version. Look up other recipes or buy the salted eggs in an Asian grocery.

[@JungkookwifeN]

@@violetviolet888 I actually make my own Salted egg yolk to use it for homemade mooncake and one day I remembered some of the eggs that I forgot and was afraid to consume it. 😁 Anyway thank you for your advice and I'll definitely look it up and see what I can do with em. 😉👍

[@Raiden6277]

Southeast Asians have various fried foods coated in Salted Egg Sauce.

[@eliotopian]

I always just crack the egg, dump it in my hand, reach down with my other hand, pull out the yolk and jiggle off the egg snot, then put it in the salt... am I a monster?! I got soap and water! lol!

[@DaveDVideoMaker]

Could these be a substitute for Parmesán?

[@violetviolet888]

Yes.

[@johnsonle1714]

Does this work with sugar?

[@JPC326]

Whats the conservation time ? Can you freeze them if you have too much ?

[@xA0SAA]

1-2 months

[@Submersed24]

This makes me wonder... what if you did this with fruit (to actually dry, beyond dried fruit)? Like a peach or watermelon... you could add flavor to ice cream or chocolate

[@viktorkadishev477]

Hey, Ethan. Did you try to make some bread with this?

[@PrakashAbraham]

What about Salmonella?

[@TheCookingGoth]

Can you just eat them as a treat?

[@Arthiel7]

Steak, bruh, steak! Asparagus, too. But steak, though!

[@Nightreavarr]

I am so going to make spicy dill eggs

[@McFlingleson]

Well, this is a thing I've never heard of before.

[@violetviolet888]

You're not Asian. This is not a traditional recipe, this is overly-dehydrated. When properly made, they are a childhood favorite.

[@ChapuleTaylor]

finally a vegan option for grated cheese.

[@Dr-Alexandria]

Jokes?

[@xA0SAA]

why drink milk when you can eat raw ground beef!

[@krsporlaneff2549]

Mine did not right... I saved the yolks when I did meringue last month, I mixed same exactly amount of basic white salt and basic white sugar, I left the 7 yolks on fridge for 6 days, I took off the excess, I washed them in cold water (they kinda started to melt) and I put into my little electric oven that doesn't even can boil water. I programmed the oven for 40 minutes. 12 minutes past, I smelled the burnt food, I gone to kitchen and the most external part of yolks just melted and caramelized on tray, and they got something between heavy toasted and burnt... The taste was just good, nothing spectacular. But I'll try again.