2020-08-13 / test@t

Salted yolks

Salted yolks are actually cooked in a mixture of salt and sugar. To get the perfect snack, you have to be patient: the yolks will need to "lie down" in the refrigerator for a whole week. You can go the simpler way, like the Italian chef Carlo Cracco, who soaks the yolk in a mixture of salt and sugar for about five hours: during this time, the salt and sugar "draw out" just the right amount of moisture in order to get the perfect consistency.

Salted yolks
  • 12 large egg yolks SB
  • 3 cups medium-ground, non-iodized sea salt
  • 1.5 cups white sugar


Step 1
Separate the yolks from the whites It is important that the yolks are carefully separated from the whites so that there are no protein filaments left on them.
Step 2
Mix salt and sugar as thoroughly as possible. Take a container in which the yolks can fit into one layer at a distance of about 2 cm from each other. Sprinkle half of the salt and sugar mixture on the bottom.
Step 3
Use your finger to make 12 small depressions in the mixture, and very carefully so as not to damage, place one yolk in each. Fill the yolks with the remaining salt and sugar mixture. Cover with plastic wrap and refrigerate for 7 days.
Step 4
Then remove from the salt, shake off and dry in an oven preheated to 50 ° C for 2 hours. Store at room temperature.


sugar, salt, yolks, eggs CO,


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