Salt cured egg yolks are beautiful and really easy to make.
Start by combining two parts salt and one part sugar in a bowl.
Once fully mixed, pour about two thirds of this onto a baking sheet.
Use an egg to make small nests in the salt mixture.
One by one, separate your yolks and drop them into these nests.
Make sure to be gentle as not to break any when you do this.
Cover the yolks with the remaining salt mixture.
Then seal with plastic wrap and place them in the fridge for about seven days.
Once they have taken a nice long nap, dig them out of the salt.
After you’ve brushed off as much salt as you can, add them back to a baking sheet.
Dry them in the oven for a couple of hours until they look like dried apricots.
You can use these for just about anything to add great umami flavor.