1 cup kosher salt
1 cup sugar
- In a bowl, combine the salt and sugar.
- Use a deep sided airtight container, and place 2/3 of the salt mixture in the bottom. Use the back of a spoon to gently press 4 divets into the salt mix, these will hold the yolks.
- Carefully separate the yolks from the whites, trying to get as much of the albumen (white) off the yolk. Gently place each yolk into the depression created by the spoon. You do not need the whites for this recipe, however you can freeze them in small baggies and keep them for recipes that call for whites, such as meringue.
- Gently shake the remaining cure mix over the yolks until they are well covered. Place the lid on the container and refrigerate for 16 hours. There is nothing wrong with letting them cure longer, just realise the longer you leave them, the firmer they will get.
- Gently remove each yolk from the salt mix, and rinse under cold water. Pat dry with a paper or shop towel and they are ready to enjoy.