Cured Egg Yolks

I imagine that pretty soon here, cured egg yolks are going to be popping up on menus at your favorite restaurants. You heard it here first! I saw this recipe in the last issue of Bon Appetite and it was very intriguing. As fortune would have it, I recently made a boat load of swiss meringue buttercream for a wedding cake that left me with a dozen egg yolks. What better use for them but to turn them into salty little treats. Boy are they salty. Kind of like a hard cheese (a parmesan if you will). Grate over pasta, salads, any place you would use a salty, hard cheese. 

-MF

Ingredients: 

• 4-6 egg yolks 
• 1/3-4 cup kosher salt 
• 1/1-4 cup granulated sugar 

Directions: 

1. Stir the salt and sugar together in a shallow baking dish.

2. Create a little indentation for each yolk to hang out in (it's gonna be a few days) 

3. Cover the dish and yolks and let it sit for 4 days. I left it on the counter but you can also stick it in the fridge.

4. After the 4 days are up, bake the yolks on a greased sheet pan in an oven set to 150 degrees for 2 hrs.  Store in the fridge. Done and done!