Ingredients

The following ingredients have 6 Servings
  • 6 egg yolks
  • fine salt

Instruction

  • Cover the base of a container about 2cm deep in fine salt (crunchy won’t work).
  • Use the back of a tablespoon to make as many dents in the salt as there are yolks to cure.
  • Separate the yolks well so there is no white at all attached, then carefully sit them in the dents.
  • Completely cover the eggs with more salt. Leave in the fridge for eight hours, or overnight.
  • The next day, remove the yolks – they will have hardened to the texture of a sticky gummy sweet.
  • Wash them under cold water, dry them carefully on kitchen paper and marvel at how much they resemble dried apricots.
  • Heat your oven to its lowest setting (60C/fan 40C/gas 1 /4 is ideal) and dry the yolks on an oiled cooling rack for three hours until dry and hard.
  • Once they have cooled, the yolks are ready to finely grate. Amazingly, they will keep in the fridge in an airtight container for up to 3 months.