In a large bowl, mix together salt and sugar. Evenly spread out half of the salt mixtures in a rectangular tray. Use the back of a spoon to make 8 evenly-spaced wells.
Separate the yolk from the white and gently place the yolk in a salt mixture well. Repeat until all the wells are filled. Freeze the egg whites and use them later for another purpose (meringue, souffle, etc.)
Gently begin to cover the yolks in the remaining salt mixture using a spoon to fill in the gaps between the yolks and the salt.
Cover the pan tightly with plastic wrap and place in the refrigerator. Allow to cure in the refrigerator for 3 to 6 days depending on how hard you want them to be.
When ready, remove the yolks from the pan and gently rinse each one with cold drinking water to remove the excess salt and then pat dry with a paper towel.
Use yolks leftover after making meringues, pavlova’s, tiramisu…. by curing them while freezing the whites for later use.
The egg yolks should be hard after 3 days but if you want them gooey you can remove them from the refrigerator after 24hrs.
If you like to experiment you can flavor your salt mixtures with herbs and or spices of your choice to give an extra kick to the taste of the cured yolks.
Yolks can be cured 1 month ahead. Place in an airtight container and chill.
TIPS
Use yolks leftover after making meringues, pavlova’s, tiramisu…. by curing them while freezing the whites for later use.
Grate on top of hot pasta the way you would hard cheese. They go perfectly well with carbonara.
Dissolve thin shavings in a brothy soup to add body.
Crumble over simply cooked veggies.
Use them on top of sandwiches.
Double up and use to season a crispy fried egg. Super meta.
