Cured Egg Yolks

Preheat the oven to 180° F/ 82°C (or the lowest it will go). Brush the salt off each yolk, then rinse the yolks with water. Lightly dry each yolk with a paper towel.

Set a wire rack on a baking sheet and spray it with vegetable oil. Place the yolks on the rack and let them dry out in the oven for 45 to 60 minutes (depending on the oven temperature). The yolks are done when they are opaque and the texture is like firm cheese. Let the yolks cool before using.

• Instead of using the oven, the yolks can be wrapped in cheesecloth and hung to dry in the fridge for and additional 4-7 days or until firm.

Finely grate the egg yolks as a garnish. Try them over pasta (like carbonara), soups, salads, or appetizers.