Salted Egg Yolks

Preparation info

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By Peter Gilmore

Published 2014

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  • 500 g (1 lb 2 oz) fine sea salt
  • 4 egg yolks
  • 500 ml (17 fl oz) extra virgin olive oil


Put half the sea salt into a small, square stainless steel or glass container: the salt needs to be approximately 3 cm ( inches) deep. Make 4 small round indents in the salt, roughly the same diameter as the egg yolks. Don’t push down too hard: ensure there is at least 1 cm ( inch) of salt between the base of the indent and the container bottom.

Working one at a time, gently place each yolk into one of the prepared salt bed indents.

Carefully and evenly spoon the remaining salt over the top of the yolks, ensuring they are completely covered. Wrap the container tightly in plastic wrap and leave in the refrigerator for a minimum of 48 hours and a maximum of 4 days.

Remove the egg yolks from the salt and carefully brush off as much salt as possible with your hands. Rinse off any remaining salt under cold running water. Allow the yolks to drain for a few minutes then put them on a plate. Working with two sheets of silicone paper, lightly brush the paper with some olive oil. Divide each egg yolk into 20 small rough pieces, using your fingers. Place each small piece of egg yolk between the oiled silicone paper and press down firmly with your thumb to flatten to about 1 cm ( inch) diameter. Use a palette knife to remove the flattened pieces of egg yolk and put them in a container with the remaining extra virgin olive oil. Seal and store in the refrigerator until required. It is best to do this a couple of hours before serving.