This makes an absolutely beautiful egg yolk seasoning that has a wide range of uses. it can just be grated over dishes in place of Parmesan or can be rolled out very thin to a very thin transparent pasta like sheet.

500g - Salt
500g - Sugar

< Mix

Now make small hollows in the cure mix to place fresh egg yolks then cover with more of the mix. cover and allow to cure for 1 week then bush all of the cure mix off.

the yolks are now ready to be used or they can be dehydrated for a firmer texture and a more cooked yolk flavour,