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5 from 1 vote

Cured Egg Yolks

Use this recipe when you want to add a fancy element to your dish
Author: an original recipe from Lavender and Lime


  • 170 g salt
  • 170 g sugar
  • 10 g tarragon leaves finely chopped *
  • Zest of 1 lime finely chopped **
  • 4 egg yolks


  • Place the salt, sugar, tarragon and lime zest into a bowl
  • Stir to combine and place 255g of the mixture into a dish
  • Make indentations for the egg yolks
  • Gently place an egg yolk into each hole
  • Sprinkle over the remainder of the cure mix
  • Cover with cling film and refrigerate for 6 hours ***
  • Carefully remove the yolks and brush off the cure mix
  • Set aside to use as needed


* or any fresh herb you have to hand
** you can use lemon zest
*** the eggs I used weighed 60g - if yours weigh less I suggest you check the firmness after 4 hours - you want the outside to be firm and the centre to have some give
# you can use any variety of spices if you prefer