Salt Cured Egg Yolks

Step 1

Mix salt and sugar in a bowl. Pour half of the mixture into a 1/3 sheet pan or ceramic baking dish. Using the back of a tablespoon, create 12 impressions in the salt mixture, spacing evenly.

Step 2

Separate egg yolk and egg whites. Gently place a yolk in each of the impressions. Now gently cover them with the remaining salt and sugar mixture so they are completely covered - buried in the mixture.

Step 3

Keep the yolks buried in the salt mixture for a week in the refrigerator. Take them out -- the yolks will be firm, carefully brush off the salt. You might need to remove the salt with a damp paper towel. After you have removed the excess salt, place on a cookie sheet. To dry them out a little bit more, place them in the oven at 150 degrees for approximately 1½–2 hours. Let cool.

Step 4

Store the yolks in an airtight container in the refrigerator and enjoy within 4 weeks.