Salt Egg Yolks

Salt-cured egg yolks are made by preserving whole egg yolks in salt. The salt draws out moisture and firms the yolk, concentrating its flavor and changing its texture. After curing, the yolks are often dried or smoked.

Manufacturers use salt-cured egg yolks to add a rich, savory, umami flavor to foods. They can be grated or shaved over dishes like pasta, salads, and vegetables, or incorporated into sauces and dressings.

Salt-cured egg yolks are a source of protein and fat. They are also high in sodium due to the curing process. The FDA has not established specific regulations for salt-cured egg yolks as a distinct ingredient, but they fall under general food safety guidelines. JECFA has evaluated eggs and egg products, but no specific evaluation for salt-cured yolks is noted.