Cured Egg Yolks

Have you ever heard of Cured Egg Yolks? I hadn't, until I started looking for ways to use up extra egg yolks, (after making an angel food cake.) Trying this was an interesting experience, although I don't know that I'll ever try it again, they were a bit too salty.

Cured Egg Yolks - here's a recipe:

Combine equal parts sugar and salt (about 1 1/2 cups each for 6 egg yolks). Place about half the mixture in a shallow pan, and using a whole egg or spoon, make indentations. Place a whole egg yolk in each spot and carefully cover with the remaining sugar/salt mixture. Cover the pan and place in the refrigerator for 4-6 days to dry out the yolks.

Place a wire rack on a baking sheet. Take each yolk and carefully brush off the salt, rinse under cool water, dry and put on the wire rack. 

Bake at 175 degrees for 45-60 minutes, until thoroughly dry to the touch.

Use like you would use Parmesan cheese - grated on salad, soup or pasta, or sliced on toast or grits.