Cured Egg Yolks

In a medium bowl, whisk together kosher salt and granulated sugar until evenly combined.

Choose a glass or ceramic container with a lid (about 8x8 inches works well). Spread half of the salt-sugar mixture evenly in the bottom of the container.

Using the back of a spoon or an uncracked egg, create 6 evenly spaced indentations in the salt mixture, each large enough to hold one egg yolk.

Very carefully separate the eggs one at a time into a small bowl, then gently transfer each intact yolk to an indentation. The yolks must remain unbroken.

Reserve egg whites for another use (meringues, angel food cake, or cocktails).

Gently sprinkle the remaining salt-sugar mixture over the yolks, ensuring they are completely covered by at least ¼ inch of the mixture.

Cover the container tightly with a lid or plastic wrap and refrigerate for 5-7 days. The yolks are ready when they feel firm and slightly rubbery to the touch.

After curing, carefully remove each yolk from the salt mixture and gently brush off excess curing mixture.

Rinse the yolks briefly under cold running water to remove any remaining salt, then pat dry gently with paper towels. The yolks should be translucent and gem-like.

Preheat oven to its lowest setting (150-200°F/65-90°C). If your oven doesn't go below 200°F, prop the door slightly open.

Line a wire cooling rack with parchment paper and coat with nonstick spray. Place the rack on a baking sheet.

Arrange the cured yolks on the prepared rack, leaving space between each one.

Dry in the oven for 45 minutes to 2 hours, until the yolks are opaque, firm, and have the texture of aged cheese like Gouda.

Remove from oven and let cool completely before handling.

Store in an airtight container in the refrigerator for up to 4 weeks.

To use: Grate over pasta, salads, soups, or any dish where you'd use Parmesan cheese. The yolks add intense umami and rich, salty flavor.