Rosemary Garlic Cured Egg Yolks

 


With a little patience and five easy ingredients, you can achieve restaurant-quality cured egg yolks at home. Coated in a generous mixture of salt, sugar, rosemary and garlic, egg yolks become firm and flavorful after curing for four days in the fridge. Thinly slice or grate these golden orbs over salads and pasta to add rich umami flavor.

Yield: 1 egg yolk per serving


*This recipe was created for 4 and 24 servings. To adjust the serving quantity, enter a new yield (up to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

 
Tasting Serving (4)24 ServingsResized (xx) ServingsRecipe Nutrition
Ingredients Quantities Instructions
Sugar 1 1/2 cups 1. Mix sugar, salt and spices in medium bowl until well blended.

2. Spread half of the rosemary salt mixture in small glass baking dish (about 8x8 inches). Make 4 evenly spaced indentations into the salt mixture with the back of a spoon. Place an egg yolk into each indentation. Gently cover yolks with remaining salt mixture. Cover with plastic wrap, leaving one corner open for moisture to escape.

3. Refrigerate 4 days or until yolks are firm enough to slice or grate. (Check the eggs every day to make sure they are fully covered with the salt mixture.)

4. When ready to use, remove the eggs from the salt sugar mixture and carefully brush off any excess. (You may rinse them if desired. But if so, pat and air dry before trying to slice because the eggs may become tacky after rinsing.) Discard any remaining salt mixture. Slice, blend or grate the yolks as desired.

*Egg Safety and Handling: Consuming raw or undercooked eggs may increase your risk of foodborne illness. Wash hands with soap and warm water before handling eggs and at every step of egg preparation.

Kosher salt 1 1/4 cups
McCormick Culinary® Rosemary Leaves 2 tablespoons
McCormick Culinary® Garlic Powder 2 teaspoons
Egg yolks 4 eaches
Ingredients Quantities Instructions
Sugar 9 cups 1. Mix sugar, salt and spices in medium bowl until well blended.

2. Spread half of the rosemary salt mixture in small glass baking dish (about 8x8 inches). Make 4 evenly spaced indentations into the salt mixture with the back of a spoon. Place an egg yolk into each indentation. Gently cover yolks with remaining salt mixture. Cover with plastic wrap, leaving one corner open for moisture to escape.

3. Refrigerate 4 days or until yolks are firm enough to slice or grate. (Check the eggs every day to make sure they are fully covered with the salt mixture.)

4. When ready to use, remove the eggs from the salt sugar mixture and carefully brush off any excess. (You may rinse them if desired. But if so, pat and air dry before trying to slice because the eggs may become tacky after rinsing.) Discard any remaining salt mixture. Slice, blend or grate the yolks as desired.

*Egg Safety and Handling: Consuming raw or undercooked eggs may increase your risk of foodborne illness. Wash hands with soap and warm water before handling eggs and at every step of egg preparation.

Kosher salt 7 1/2 cups
Rosemary Leaves 3/4 cup
Garlic Powder 4 tablespoons
Egg yolks 24 eaches
Ingredients Quantities Instructions
No Resize Selected

Nutrition Information (per serving)

Calories 69 kcal


Total fat 5 g


Saturated fat 2 g


Cholesterol 184 mg


Sodium 872 mg


Carbohydrate 3 g


Dietary fiber 0 g


Protein 3 g


Chef's Tip:

• Slice, grate, shave or crumble cured egg yolks over pasta, rice, salads, vegetables and soups.

• Use Rosemary Garlic Cured Egg Yolks to prepare Beet Carpaccio with Rosemary Cured Egg Yolk (visit http://mccormickforchefs.com/Recipes/B/Beet-Carpaccio-with-Rosemary-Cured-Egg-Yolk for the recipe)

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