Salted egg yolks

Step 1

Cover the base of a container about 2cm deep in fine salt (crunchy won’t work).

Step 2

Use the back of a tablespoon to make as many dents in the salt as there are yolks to cure.

Step 3

Separate the yolks well so there is no white at all attached, then carefully sit them in the dents.

Step 4

Completely cover the eggs with more salt. Leave in the fridge for eight hours, or overnight.

Step 5

The next day, remove the yolks – they will have hardened to the texture of a sticky gummy sweet.

Step 6

Wash them under cold water, dry them carefully on kitchen paper and marvel at how much they resemble dried apricots.

Step 7

Heat your oven to its lowest setting (60C/fan 40C/gas 1 /4 is ideal) and dry the yolks on an oiled cooling rack for three hours until dry and hard.

Step 8

Once they have cooled, the yolks are ready to finely grate. Amazingly, they will keep in the fridge in an airtight container for up to 3 months.