Cured Egg Yolks

Not something I'll do very often, but for an extra punch of umami flavor and a bright spot of color as well, shave or grate cured egg yolks over veggies, pasta, casseroles, or dissolve in sauces for extra richness...

Ingredients
2 C kosher salt
1½ C sugar
6 egg yolks

Directions

Combine salt and sugar. Evenly distribute half the salt-sugar mix over the bottom of a 8-inch square pan. Using a spoon (tablespoom measure works great) make 6 slight depressions in the mixture -- allowing space between each.

Carefully place an egg yolk in each depression. Gently cover yolks with remaining salt-sugar mixture. Cover tightly; chill 4-6 days.

Preheat oven to 175°F.

Working GENTLY...  remove yolks, brush excess salt-sugar off each yolk; rinse briefly under cold water to remove last grains of salt-sugar, and pat dry with paper towel.

Generously coat wire rack with non-stick cooking spray; place yolks on rack. Dry in oven until opaque and texture is like a firm cheese.

Store in airtight container up to a month.