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Spiceology Black Truffle Salt Cured Egg Yolks

Black Truffle Salt-Cured Egg Yolks

  • Author: Chef Ryan Wiebe
  • Prep Time: 1 week
  • Cook Time: 1 week
  • Total Time: 336 hours
  • Yield: 4 servings 1x




  • Place a layer of the Black Truffle Salt in a non-reactive container and make 4 small indents with a spoon. 
  • Separate your egg yolks and place onto the salt. 
  • Cover the tops of your yolks with more salt and place in the fridge for 1 week. 
  • After 1 week, carefully remove your yolks from the salt. 
  • Place your yolks onto the cheesecloth and tie them up with the butchers twine. 
  • Let air dry in your fridge by hanging them for another 7 days, until dried out. 
  • Microplane your egg yolks over your favorite avocado toast or add to pastas.


You can store these in an air right container for up to 1 month.