Salted Egg Yolks

Let's Cook

1. Step 1.

   Spread in a ½-inch-thick layer in a container with a tight-fitting lid: Diamond kosher salt

2. Step 2.

   Make indentations in the salt, creating as many indentations as the number of egg yolks you plan to cure. Place in each indentation: 1 large chicken or duck egg yolk

3. Step 3.

   Cover the yolks completely by gently adding more: Diamond kosher salt

4. Step 4.

   Cover the container and refrigerate for 1 week.

5. Step 5.

   Unearth the egg yolks, brushing away any excess salt. Preheat the oven to its lowest setting (no higher than 200°F). Place the egg yolks on a rack set over a baking sheet. Place in the oven and bake until the yolks are dry to the touch, 30 to 45 minutes.

6. Step 6.

   Let cool completely, then transfer to a container lined with a paper towel. Keep refrigerated indefinitely.