Modern·Appetizer
Cured Egg Yolks Three Ways
Chef John demonstrates how to transform egg yolks into rich, jammy spreads using three different curing methods: hot honey, spicy chili crisp, and a slow-baked garlic butter confit.
Prep
15m
Cook
60m
Total
4320m
Serves
12
Method
- 01
Separate the egg yolks from the whites. The easiest way is to crack them into a bowl and gently lift the yolks out with your fingers, letting the whites drip away.
Watch · 0:36
- 02
For the Hot Honey version: Pour a layer of honey into a small jar. Carefully place 4 egg yolks on top in a single layer. Generously sprinkle with cayenne pepper and fresh thyme, then drizzle with enough honey to completely cover the yolks. Cover and refrigerate for 2 to 4 days.
Watch · 0:54
- 03
For the Chili Crisp version: In a small bowl, stir together chili crisp, olive oil, sugar, and a splash of soy sauce. Place a small amount in the bottom of a jar, add 4 egg yolks, and cover with the remaining mixture. Cover and refrigerate for 3 days.
Watch · 2:30
- 04
For the Garlic Butter Confit: Add a stick of butter and sliced garlic to a heat-proof ramekin. Place in a 200°F (95°C) oven until the butter is just melted, then stir.
Watch · 3:55
- 05
Carefully transfer 4 egg yolks into the melted garlic butter. Cover the ramekin and return to the 200°F (95°C) oven for 45 to 60 minutes. The yolks are done when they feel springy and slightly rubbery to the touch.
Watch · 4:15
- 06
To serve, spread the cured or confit yolks onto toasted bread like a jam. Garnish with salt, pepper, Parmesan cheese, or fresh herbs as desired.
Watch · 4:45
From Chef John
“You are after all the Shawn and Jen of the most delicious thing that comes out of a hen.”
“If you ever hear anyone say, 'There's nothing better than butter and honey on toast,' I want you to interrupt them and say, 'Yeah, I think there is.'”
“It should spread out just like an egg yolk jam.”