Salted egg yolks

• egg yolks↗6
• fine salt↗

Step-by-step instructions

1. 1

   Cover the base of a container about 2cm deep in fine salt (crunchy won’t work).

2. 2

   Use the back of a tablespoon to make as many dents in the salt as there are yolks to cure.

3. 3

   Separate the yolks well so there is no white at all attached, then carefully sit them in the dents.

4. 4

   Completely cover the eggs with more salt. Leave in the fridge for eight hours, or overnight.

5. 5

   The next day, remove the yolks – they will have hardened to the texture of a sticky gummy sweet.

6. 6

   Wash them under cold water, dry them carefully on kitchen paper and marvel at how much they resemble dried apricots.

7. 7

   Heat your oven to its lowest setting (60C/fan 40C/gas 1 /4 is ideal) and dry the yolks on an oiled cooling rack for three hours until dry and hard.

8. 8

   Once they have cooled, the yolks are ready to finely grate. Amazingly, they will keep in the fridge in an airtight container for up to 3 months.