One cup of canning salt, one cup of sugar with the ratio of 50/50 for whatever amount you need for the amount of egg yolks you are doing, I did chicken because that is what is laying right now on the farm but we are going to do this again with duck an goose later this year as well. this is the bottom layer with the yolks on top, it was fully covered till you can see nothing and into my cold room, others use the fridge. at the 24 hour mark, I moved a touch more of the cure from the side over the egg on the top as it had melted a touch
After a week in the cure, I took these stunning beauties out of the cure, they say gently brush off what you can or you can give a tiny rinse, your choice, I rinsed with cool water as short as possible. now you can wrap them in cheese cloth and hang to slow dry for two or three weeks and once fully dry they will last up to a year in proper storage.
I wanted to get them done and this post up, so I did the fast way, into my dehydrator at the jerky setting for 4 hours and then sit overnight and this is the lovely result, the next day.
Grated into rich, golden bits of salty, sweet eggy goodness, even my hubby agreed, like a aged parm cheese in texture and that they are good, can be grated over salads, on sandwiches, on pasta and so forth.