1. Whisk together the salt and sugar so that they are completely combined.
2. Take about 3.4 cup your salt and sugar mixture and evenly place in a non-reactive contain/dish (such as a glass baking pan).
3. Using the back of a spoon, make indentations for the egg yolks in the salt/sugar mixture. The indentations can be somewhat close together, but the yolks should be about 1/4 inch apart from each side.
4. Carefully lay the egg yolks into the salt/sugar and gently place the rest of the salt mixture on top of the yolks. The yolks should be completely covered and hidden by your salt mixture. Cover the dish and place it in your refrigerator for about 1 week. After 1 week, your yolks should be dry throughout and firm.
5. Remove your egg yolks from your curing mixture and brush off any excess. If needed, gently rinse the yolks with water. If you rinse them, be sure to pat dry.
6. Preheat oven to 122° F.
7. Spray a cooling rack with cooking spray and place your clean yolks on top. Place rack in the oven, and continue to let the yolks dry for about 40 mins to an hour. The yolks are done once they are completely dry.
8. Remove yolks from the oven and let cool.
9. Once cool they are ready to be sliced, grated, and sprinkled over all of your favorite dishes!

Recipe Notes:

• Egg yolks can be kept in an air-tight container for up to 4 weeks.
• Do not use table salt. Table salt has anti-caking agents which will alter the outcome.
• Instead of using sugar and salt, try making this recipe with 2 lbs. of salt!
• To make spreadable yolks perfect for a charcuterie board, reduce the curing time from 1 week to 16 to 24 hours!
• Have fun by adding herbs and spices to your curing mixture! We love to add: lemon zest, dried onion, dried garlic, black pepper, oregano, tarragon, and sometimes thyme!