Salted egg yolks, yes this is an actual thing and it is the base of many great Asian oriental dishes from salted egg yolk chicken, to prawns, to even pastas. You can easily find it most Asian stores but if you so happen not to have any Asian stores nearby this is the easiest way to make your own.
All you need is some salt, sugar, egg yolks and a lot of patience. A quick simple fuss free way to make these salty, savoury, rich golden balls of yummy goodness. Did I not mention that these cured egg yolks make for a great topping when shredded over pastas, salads and sandwiches.
3 Cups of Salt
1.5 Cups of Sugar
Start by measuring out 3 cups of salt with 1.5 cups of sugar and mixing it well in a bowl.
Lay down half of your sugar salt mixture in a air tight container.
Using a clean and dried egg, push gently into the sugar salt mixture that you have laid down to create little wells.
Crack 6 eggs into a large bowl and using your hands gently separate the egg yolks and place them into the wells that you have created.
Cover the egg yolks with your remaining sugar salt mixture and seal your container with the lid. Place it into the fridge and wait for 5-7 days or till the yolks have hardened.
Gently retrieve your egg yolks, give them a little wash and pat them dry. Be careful as they may still be a bit soft in the center.
Place them into a oven set at 80°C for an hour till completely dried.
Store in an air tight container in the fridge till you want to use them. They should stay good for up to a month.