Three simple curing methods — hot honey, chili crisp, and garlic butter — transform plain egg yolks into something rich, jammy, and utterly addictive.
Yield
12 yolks
Prep time
30 min
Cook time
45 min
Curing time
2–4 days
Variant 1Hot Honey Cured Yolks
| Ingredient | Quantity | Unit |
|---|---|---|
| Honey | ½ | cup |
| Large egg yolks | 4 | — |
| Cayenne pepper | ¼ | tsp |
| Fresh thyme leaves | ½ | tsp |
1
Spoon a few tablespoons of honey into the base of a wide-mouth jar with a lid. Gently nestle the yolks on top, then dust with cayenne and scatter over the thyme leaves.
2
Drizzle the remaining honey over the yolks, adding a little more if needed to just barely submerge them. Seal the jar and refrigerate for 2 to 4 days, until the yolks reach your preferred firmness.
3
To serve: Spoon a yolk onto buttered toast, drizzle with the spiced honey from the jar, and finish with a pinch of flaky salt.
Variant 2Chili Crisp Cured Yolks
| Ingredient | Quantity | Unit |
|---|---|---|
| Chili crisp | ⅓ | cup |
| Vegetable oil | 1 | tbsp |
| White sugar | 1 | tsp |
| Soy sauce | 2 | tsp |
| Large egg yolks | 4 | — |
1
Combine the chili crisp, vegetable oil, sugar, and soy sauce in a small bowl and stir well. Spoon a few tablespoons of the mixture into the base of a wide jar.
2
Lower the yolks in carefully, then spoon the remaining chili crisp mixture over the top to cover. Seal and refrigerate for about 3 days until set to your liking.
3
To serve: Spread a toasted bagel generously with cream cheese and lay a spicy cured yolk on top — the contrast is outstanding.
Variant 3Garlic Butter Cured Yolks
| Ingredient | Quantity | Unit |
|---|---|---|
| Unsalted butter | ½ | cup |
| Garlic cloves, sliced | 2 | — |
| Large egg yolks | 4 | — |
1
Place the butter and sliced garlic in a small baking dish or ramekin. Slide into an oven set to 200°F (95°C) and leave until the butter has just melted. Give it a gentle stir.
2
Carefully add the yolks to the warm garlic butter. The dish should be small enough that the butter rises above the tops of the yolks — this is important for even, gentle curing.
3
Cover loosely and return to the oven for 45 minutes to 1 hour or more, checking frequently. The yolks are ready when they feel just set and spring back lightly to the touch. Softer or firmer is entirely your call — oven time will vary.
4
To serve: Dip thick slices of toasted or grilled bread into the warm garlic butter, then place a yolk on top. Finish with grated Parmesan, sea salt, black pepper, and chopped flat-leaf parsley.
Cook's notes
Choosing your jar
A wide-mouth jar is essential for the honey and chili crisp versions — it lets you lower the yolks in without breaking them and makes it easy to lift them out cleanly when serving.
How firm should they be?
After 2 days the yolks are quite jammy and spreadable; by day 4 they firm up considerably and can even be grated over pasta or salads like a soft cheese. Check at day 2 and go from there based on your preference.
Watch the garlic butter closely
The low-oven method is forgiving but not foolproof — oven temperatures vary and the yolks can overcook if left unattended. Start checking at 40 minutes and every 5 minutes after that.
Nutrition per serving (1 yolk)
| Nutrient | Amount | Nutrient | Amount |
|---|---|---|---|
| Calories | 212 kcal | Saturated fat | 7 g |
| Protein | 6 g | Cholesterol | 207 mg |
| Total carbohydrate | 14 g | Sodium | 146 mg |
| Dietary fiber | 0 g | Calcium | 35 mg |
| Total sugars | 12 g | Vitamin C | 1 mg |
| Total fat | 15 g | Potassium | 115 mg |
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