Brad Leone’s Cured Egg Yolks

I recently (more like in the past year) been watching 99% of the Bon Appetit videos on Youtube. If you are unaware of what Bon Appetit is.. it is an American Magazine that is all about recipes, food, food culture, kitchen gadgets, restaurants and much more.
In the recent years, many BA (Bon Appetit) test kitchen personnel and senior food editors have been in the Youtube spotlight for their individual Youtube series. For example.. Claire’s Gourmet Makes, Chris’ Reverse Engineering,  Andy’s Andy Explores and many more.

I wanted to try many recipes that are on the show, but knowing me and my laziness…I attempted to make Brad’s cured egg yolks (video). I understood what I did not do enough and what I could have improved on. But I don’t think that I would be making this again, as I cannot foresee my family and myself using this on a weekly basis. This recipe uses a lot of salt and Brad reuses his salt mixture by dehydrating it…I don’t have one of those and even if I had one I don’t think it would be useful (uses energy and another useless kitchen gadget).

The video is a bit confusing as Brad doesn’t specify how to store the finished cured egg, how long it will last in air dried vs in the refrigerator.

I estimated about five to seven days for the first step, placing the yolks into the salt mixture.  As you can see, I did not separate the white from the yolk well enough. I used duck eggs.


This is my favourite picture from the whole process. Don’t the yolks look delicate?

I removed the salt and packaged them using cheese cloth and let them air dry for about two weeks (away from the kitchen as the kitchen has a lot of moisture..that’s the last thing the egg wants to have). Another thing I think I miscalculated is that the eggs are not completely dry and the cheesecloth will stick to the yolk.

This ain’t pretty, but with a few minutes, you can pick away the bits of cloth that is stuck to the egg.


My parents and I had a pasta night, which my mom grated some egg into our pasta. Be sure to grate more than you would with cheese as it’s light in flavour (unless you have spoonfuls of it).