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Regime Type:

PKD (With Allowances)

Cured Egg Yolks

Introduction & Inspiration

Cured Egg Yolks add great umami flavour to any dish and have a lovely vibrant colour. Just grate it over your favourite dishes to add an extra note of flavour. When grated, they taste a little like finely grated Parmesan cheese.

X Nic

Recipe Overview

Preparation Time

Less than 30 minutes

(Once made, they need to be refrigerated for one week, before oven drying)

Cooking Time

1 hour

Serving Size

5 x Cured Egg Yolks

Main Ingredients:

5 Egg Yolks

1kg Salt

Recipe Instructions

To salt cure the egg yolks, use a deep dish and fill it 1 inch deep with salt. With the back of a spoon, create spaced out wells.


Gently drop an egg yolk into each of the wells.


Top the yolks with another inch of salt, making sure not to break them and that they are fully covered. 

Cover the dish and refrigerate for 1 week.



After 1 week, it is time to remove the egg yolks from the fridge.


Pre-Heat your oven to 95c.


Gently dig out each yolk, wiping off any excess salt. The yolks will be firm but slightly sticky when you touch them. Quickly rinse the yolks under running water and dab them dry with some kitchen roll.


Space the yolks out on a wire rack on a baking tray. Place the baking tray in the centre of the oven and dry the yolks in the oven for 1 hour to 1 hour 15 minutes.


Once the yolks are dried, remove the baking tray from the oven and allow the cured egg yolks to cool completely before placing them in an airtight container in the fridge (for up to 2 weeks). You could also freeze them for up to 1 month.


You can now use your cured egg yolk as a topping for soups, desserts and many side dishes, as you would a hard cheese.



You can use more or less egg yolks, as you see fit. Try a small number of egg yolks to begin with, just to see if you actually like the savoury flavour of cured egg yolks. Once you realise that you love them, given the time needed to cure the eggs, I would recommend making at least 6 egg yolks if not more!


Try and use white sea salt or rock salt that contains no anticaking agents or other additives.


Be sure to use free range, organic eggs. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary (Home - Nutriintervention).


Use the Recipe Search functionality on the website to discover how to incorporate Cured Egg Yolks into various dishes.


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